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Wings recipe served on a plate, by Bar 3 Thirty Three

Aug 22 2026

Restaurants›Bar 3 Thirty Three›Wings Recipe

Wings Recipe

Inspired by Bar 3 Thirty Three

Time55m

Serves1

10 piece with your choice of buffalo, BBQ bourbon, teriyaki sesame, sriracha honey, Montreal dry rub, or Cajun dry rub. Extra side blue cheese or ranch .50

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Ingredients

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Wings

10 pieces chicken wings (split into drumette and flat, tips removed)

2 tbs vegetable oil (for frying) or olive oil (for baking)

1 tsp kosher salt

1/2 tsp black pepper

1 tsp baking powder (aluminum-free, for crisping if baking)

Buffalo Sauce

1/2 cups hot sauce (like Frank's RedHot)

2 tbs Unsalted butter

1 tsp Honey

1/2 tsp white vinegar

1/4 tsp Watkins garlic powder

BBQ Bourbon Sauce

1/2 cups your favorite BBQ sauce

1 tbs bourbon

1 tsp Brown sugar

1/2 tsp Original Worcestershire Sauce

Teriyaki Sesame Sauce

1/2 cups store-bought or homemade teriyaki sauce

1/2 tsp Toasted sesame oil

1 tsp toasted sesame seeds

1 tbs green onion (thinly sliced, optional)

Sriracha Honey Sauce

3 tbs Honey

1 tbs sriracha

1/2 tsp ReaLime juice

Montreal Dry Rub

1/2 tsp coarse salt

1/2 tsp coarse black pepper

1/2 tsp Watkins garlic powder

1/4 tsp Onion powder

1/4 tsp dried red pepper flakes

1/4 tsp Watkins paprika

Cajun Dry Rub

1/2 tsp Watkins paprika

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/4 tsp Dried oregano

1/4 tsp Cayenne pepper

1/4 tsp thyme (dried)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Dipping (optional extras)

2 tbs blue cheese dressing

2 tbs ranch dressing

Method

Wings

prepare

Pat wings dry with paper towels. If not already split, remove tips and separate into drumettes and flats. Place wings in a large bowl.

season

Toss wings with kosher salt, black pepper and baking powder until evenly coated. Drizzle 2 tbs oil and toss to coat. Let sit 10 minutes at room temperature (or refrigerate up to 2 hours).

cook

Choose cooking method: Frying — heat oil in a heavy pot to 350°F (175°C). Fry wings in batches 8–9 minutes until golden and internal temp 165°F, drain on a wire rack. Baking — preheat oven to 425°F (220°C). Place wings on a wire rack over a baking sheet and bake 35–45 minutes, turning once, until crisp and internal temp 165°F.

Buffalo Sauce

In a small saucepan over low heat, melt butter. Whisk in hot sauce, honey, vinegar and garlic powder until smooth and warmed (about 1–2 minutes). Remove from heat.

Toss cooked wings in the sauce in a large bowl until evenly coated.

BBQ Bourbon Sauce

Combine BBQ sauce, bourbon, brown sugar and Worcestershire in a small saucepan. Warm over medium-low heat, stirring until sugar dissolves and sauce is glossy (2–3 minutes).

Toss cooked wings in warm sauce until coated.

Teriyaki Sesame Sauce

Warm teriyaki sauce gently in a small pan, stir in sesame oil. Remove from heat and toss wings in sauce. Sprinkle toasted sesame seeds and sliced green onion over wings before serving.

Sriracha Honey Sauce

Combine honey, sriracha and lime juice in a small bowl and whisk until smooth. Warm briefly (optional) to thin. Toss wings to coat evenly.

Montreal Dry Rub

Mix all dry rub ingredients in a small bowl. Immediately after cooking, place wings in a large bowl and sprinkle rub over wings, tossing until evenly coated.

Cajun Dry Rub

Whisk all Cajun rub ingredients together. Toss hot cooked wings in the rub in a large bowl until well coated.

Dipping

Serve wings with blue cheese or ranch dressing on the side (about 2 tbs per serving). Charge extra if desired.