Wings - Traditional / Boneless Recipe

Portioning

If using traditional wings: count in increments of 6 pieces; the recipe quantity (1.25 ea) refers to 1.25 pieces per serving — for kitchen prep scale by 6-piece increments. If using boneless: portion boneless breast pieces to approximately the same weight per serving.

Dry seasoning

Pat wings dry with paper towels. In a large bowl, combine kosher salt, black pepper, garlic powder, smoked paprika and baking powder. Toss wings in the seasoning mixture until evenly coated. The baking powder helps the skin crisp in the oven or when shallow frying.

Cooking method — Frying (crisp skin)

Heat 1.5–2 cups neutral oil in a deep heavy skillet or pot to 350°F (175°C). Work in batches to avoid crowding. Carefully add seasoned wings and fry for 8–10 minutes for traditional wings (until internal temperature reaches 165°F and skin is golden brown) or 4–6 minutes for boneless pieces (smaller pieces cook faster). Remove with a slotted spoon and drain on a wire rack or paper towels.

Cooking method — Oven (alternate, healthier)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Arrange seasoned wings in a single layer, skin-side up (for boneless, give space between pieces). Bake 35–45 minutes for traditional wings, flipping once halfway through, until skin is crisp and internal temp is 165°F. Boneless pieces will take ~20–25 minutes. For extra crispness, broil 1–2 minutes at the end, watching closely.

Saucing & Finishing

Place cooked wings in a large clean bowl. Add your chosen sauce (about 1/4 cup sauce per 6 wings) — e.g., buffalo, BBQ, or honey garlic — and toss until evenly coated. For a dry finish, skip sauce and sprinkle a little extra smoked paprika and salt. Serve immediately with blue cheese dressing and celery sticks.

Safety & Serving

Ensure each piece reaches an internal temperature of 165°F (74°C). Serve hot. If preparing multiple servings, hold cooked wings in a low oven (200°F / 95°C) on a rack to keep crisp while finishing batches.

Buffalo sauce: heat store-bought or homemade sauce and toss with hot wings for best adhesion. BBQ: warm sauce slightly before tossing. Honey garlic: combine equal parts honey and warmed garlic butter or sauce and toss on wings. Adjust quantity to taste — listed amounts are a guideline for roughly six wings.

Serving: portion wings in increments of 6 as the menu indicates. One menu unit equals 1.25 ea; for customer orders and plating, round to the nearest 6-piece increment or follow house portioning rules.