Wing It - Best Wings On The Beach Recipe

Prep wings

Pat the fresh jumbo wings thoroughly dry with paper towels. Remove excess skin or wing tips if not already removed. Place wings in a large bowl.

Season the wings evenly with kosher salt and 1/2 tsp black pepper.

In a small bowl, combine 1 tablespoon baking powder, 1/2 tsp garlic powder and 1 tsp paprika. Sprinkle the dry coating over the wings and toss with 1 tablespoon olive oil until each wing is lightly coated. The baking powder helps crisp the skin in the oven.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on the sheet. Lightly oil the rack or spray with nonstick spray.

Arrange the wings skin-side up on the wire rack spaced about 1/2 inch apart so hot air can circulate. Roast in the preheated oven for 25 minutes.

After 25 minutes, flip the wings and continue roasting for another 12–18 minutes until the skin is deep golden-brown and an instant-read thermometer inserted into the thickest part registers 165–175°F (74–79°C). For extra crispness, broil 1–2 minutes, watching closely to avoid burning.

While wings roast, place 4 tablespoons unsalted butter in a small saucepan over low heat and melt gently.

Add 1/2 cup hot sauce, 1 tablespoon light brown sugar, 1 tablespoon apple cider vinegar, 1/2 tsp Worcestershire sauce and 1/4 tsp freshly ground black pepper. Whisk until sugar dissolves and sauce is smooth and warm (about 2–3 minutes). Remove from heat.

When wings are done, transfer hot wings to a large clean bowl. Pour the warm Classic House Sauce over the wings and toss vigorously until evenly coated. Serve immediately with blue cheese or ranch dressing and celery sticks.

If choosing Garlic Parm instead, melt 4 tablespoons unsalted butter in a small skillet over medium-low heat.

Add 4 minced garlic cloves and cook, stirring, for 30–45 seconds until fragrant but not browned.

Remove skillet from heat, stir in 3/4 cup finely grated Parmesan, 1 teaspoon lemon juice, 2 tablespoons chopped parsley, 1/4 tsp red pepper flakes and 1/4 tsp salt. The residual heat will melt the cheese and create a creamy garlicky sauce. If sauce thickens too much, stir in up to 1 tablespoon warm water to loosen.

Place roasted wings into a large bowl, pour the garlic parm mixture over them and toss gently but thoroughly to coat each wing. Finish with a sprinkle of extra grated Parmesan and chopped parsley, if desired. Serve with ranch (optional) and celery sticks.

This recipe makes about 2 lb of wings — adjust ingredient quantities proportionally for larger batches (e.g., 4 lb = double sauces and dry coating).

For best texture, serve wings immediately after tossing. Leftovers can be reheated in a 400°F oven for 8–10 minutes to re-crisp.