The Chef

Restaurants

Meals

Drinks

Restaurants›Altezza Rooftop Bar Chicago›Chicken Wings Recipe

Chicken Wings Recipe

Name: Altezza Rooftop Bar Chicagos Chicken Wings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wings (drumettes + flats), trimmed and patted dry; 1 tbs baking powder (aluminum-free); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tsp garlic powder; 3 stalks celery stalks, cut into 3–4 in sticks; 2 tbsp fresh parsley, chopped (optional garnish); 0.5 cups mayonnaise; 0.25 cups sour cream; 2 tbs buttermilk; 1 clove garlic clove, minced; 1 tbsp fresh dill, finely chopped (or 1/2 tsp dried); 1 tbsp fresh chives, finely chopped; 1 tsp lemon juice; 0.25 tsp salt; 0.25 tsp black pepper; 3 tbs unsalted butter; 3 cloves garlic cloves, finely minced; 0.25 cups grated Parmesan cheese; 1 tbsp fresh parsley, finely chopped; 0.5 tsp lemon zest; 0.125 tsp red pepper flakes (optional); 0.25 tsp salt; 0.5 cups mayonnaise; 1 tbs Calabrian chile paste (or chopped Calabrian chiles in oil); 1 tsp lemon juice; 0.5 clove garlic clove, minced; 1 tsp olive oil; 0.125 tsp salt; 1 tsp neutral oil (for oven tray or fry)

Inspired by Altezza Rooftop Bar Chicago

Time1h

Serves4

Celery, ranch, garlic parmesan or calabrian aioli

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Marinade

2 lbs chicken wings (drumettes + flats), trimmed and patted dry

1 tbs baking powder (aluminum-free)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

Celery & Garnish

3 stalks celery stalks, cut into 3–4 in sticks

2 tbsp fresh parsley, chopped (optional garnish)

Ranch Dipping Sauce

1/2 cups Mayonnaise

1/4 cups Sour cream

2 tbs Buttermilk

1 clove garlic clove, minced

1 tbsp fresh dill, finely chopped (or 1/2 tsp dried)

1 tbsp fresh chives, finely chopped

1 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Garlic Parmesan Sauce

3 tbs Unsalted butter

3 cloves garlic cloves, finely minced

1/4 cups Grated Parmesan cheese

1 tbsp fresh parsley, finely chopped

1/2 tsp Lemon zest

1/8 tsp red pepper flakes (optional)

1/4 tsp Celtic sea salt

Calabrian Aioli

1/2 cups Mayonnaise

1 tbs Calabrian chile paste (or chopped Calabrian chiles in oil)

1 tsp ReaLemon lemon juice

1/2 clove garlic clove, minced

1 tsp olive oil

1/8 tsp Celtic sea salt

Finishing

1 tsp neutral oil (for oven tray or fry)

Method

Chicken & Baking

Preheat & prep

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with foil and set a wire rack on top; lightly oil the rack or foil with the neutral oil so wings don’t stick.

If wings are whole, separate into drumettes and flats. Pat thoroughly dry with paper towels — removing surface moisture is key for crispness.

In a large bowl, combine the baking powder, kosher salt, black pepper and garlic powder. Add the wings and toss until evenly coated. The baking powder helps draw moisture out and crisps the skin during roasting.

Arrange wings in a single layer on the wire rack, leaving space between pieces. Roast on the middle rack of the oven for 35–45 minutes, turning once halfway through, until skin is deep golden brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching carefully to avoid burning.

Ranch Dipping Sauce

While the wings roast, make the ranch. In a bowl combine mayonnaise, sour cream and buttermilk until smooth. Stir in minced garlic, chopped dill and chives, lemon juice, salt and black pepper. Taste and adjust seasoning or thickness with extra buttermilk. Refrigerate until ready to serve.

Garlic Parmesan Sauce

Make the garlic parmesan topping just before the wings come out. In a small saucepan over low heat, melt the butter. Add the minced garlic and cook gently for 30–45 seconds until fragrant (do not brown). Remove from heat and stir in grated Parmesan, chopped parsley, lemon zest, red pepper flakes (if using) and salt until you have a glossy sauce. Keep warm.

Calabrian Aioli

In a small bowl whisk together mayonnaise, Calabrian chile paste, minced garlic, lemon juice, olive oil and salt until smooth. Taste and add more paste or lemon to balance heat and acidity. Refrigerate until serving.

Celery & Serving

Cut celery into sticks and arrange on a platter with the roasted wings and small bowls of ranch, garlic parmesan sauce and Calabrian aioli.

To finish wings with sauces: toss half the wings in the warm garlic-parmesan sauce to coat immediately after roasting for a sticky garlic-parm variety. Leave the other half plain (or lightly salted) for dipping, or toss a portion in the Calabrian aioli briefly for a spicy glaze. Garnish with chopped parsley and serve with celery and extra dipping sauces on the side.

Serve hot. Leftover sauces keep refrigerated in airtight containers for up to 3–4 days; leftover cooked wings keep 3 days refrigerated.