| Recipes |

Just Wing It!

Text, Styling, and Photography by Menachem Goodman

When brainstorming an idea for my family Chanukah party, I knew I wanted to do something fun and family friendly. Eventually, I decided to create a Wing Bar. Wings are a great finger food, and there are so many ways to prepare them. With different sauces, slaws, and condiments, there’s an option here for everyone.

So call your sister-in-law and let her know you’ll be taking care of this year’s family party. You got this! Wishing you a happy Chanukah from my family to yours!

Tip: All the different components presented here can be prepared in advance, freeing you to concentrate on last-minute dishes such as latkes and doughnuts.

What You Need:
  • chicken wings
  • sauces
  • salads
  • slaws
  • salsas
  • drinks
Paper Goods and Props
  • large bowls for wings (I used metal buckets)
  • small bowls for salads (I used small metal buckets)
  • squeeze bottles for sauces
  • plates
  • cups
  • silverware
  • serving utensils
  • containers
  • black tape for labeling bottles
  • black little boards (I got mine from the Dollar Tree)
Crispy Baked Chicken Wings

For all those who try to eat healthy, this one’s for you. The outside is so crispy, while the inside is juicy and delicious. Serve as is or with your favorite dipping sauce for best results.


  • 2–3 lbs (1–1½ kg) chicken wings, halved at joints
  • 1 Tbsp baking powder
  • 1 Tbsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp paprika

Preheat oven to 425˚F (220°C). Line a baking sheet with parchment paper.

In a large bowl, place all the ingredients besides the chicken wings. Stir with a spoon until fully combined. Add chicken wings and toss well.

Place wings in a single layer on the prepared baking sheet. Place in oven on the middle rack. Bake uncovered for 45 minutes. Enjoy!

To store: Place the cooked wings in a single layer in a pan covered with aluminum foil. Store in fridge for up to 2 days. To reheat, place in oven on 350˚F (175°C), covered. Bake for 1 hour or until heated through.

Honey-Mustard Barbecue Sauce

YIELDS 1 LB (450 G)

  • ½ cup barbecue sauce
  • ½ cup mayonnaise
  • ¼ cup honey
  • 1 tsp kosher salt
  • 1 tsp garlic powder

In a 1-lb (450-g) container with a tight-fitting lid, combine all the ingredients. Cover container and shake well. Store in fridge for up to 2 weeks.

Honey-Mustard Cabbage Slaw


  • 1 head red cabbage, thinly sliced
  • 1 medium kohlrabi, thinly sliced into matchsticks
  • ¼ cup mayonnaise
  • 1 Tbsp mustard
  • 2 Tbsp honey
  • 1 Tbsp sugar
  • 2 Tbsp white vinegar
  • 2 tsp kosher salt

In a large bowl, toss all the ingredients until fully combined. Store in an airtight container in the fridge for up to 2 days.

Black Bean Corn Salad


  • 1 15-oz (425-g) can black beans, drained and rinsed
  • 2 15-oz (425-g) cans whole-kernel corn, drained
  • 1 red bell pepper, diced
  • zest and juice 1 lemon
  • 2 Tbsp olive oil
  • ½ tsp cumin
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 bunch parsley, roughly chopped

In a large bowl, toss all the ingredients until fully combined. Store in an airtight container in the fridge for up to 1 week.

(Originally featured in Family Table, Issue 768)

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