Our Amazing Wing Bar Recipe

Prep and dry

Pat the 8 chicken wings dry with paper towels. Remove excess skin or loose bits. Dry wings help them crisp.

Season and coat

Place wings in a bowl and toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tablespoon aluminum-free baking powder until evenly coated. The baking powder helps crisp the skin.

Cook (two options)

Option A – Frying: Heat 2 cups (or enough) of oil in a heavy pot to 350°F (175°C). Fry wings in batches 6–8 minutes until deep golden and internal temperature reaches 165°F (74°C), turning once. Drain on a wire rack over a sheet pan. Option B – Oven: Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a sheet pan, brush lightly with 2 tbsp oil, and roast 40–45 minutes, flipping once at 20–25 minutes, until skin is crisp and internal temp 165°F (74°C). Option C – Air fryer: Arrange wings in a single layer and air fry at 400°F (200°C) for 20–25 minutes, shaking or flipping halfway, until crisp and cooked through.

Rest

Let cooked wings rest 2–3 minutes before saucing so juices redistribute and sauce adheres better.

Melt 2 tablespoons unsalted butter in a small saucepan over low heat. Stir in 3 tablespoons hot sauce and optional 1 teaspoon honey until combined and warm. Toss the cooked wings in the sauce in a large bowl until evenly coated.

Warm 3 tablespoons BBQ sauce in a small saucepan over low heat. If too thick, stir in 1 teaspoon apple cider vinegar to loosen. Toss wings in sauce until evenly coated.

Melt 2 tablespoons unsalted butter in a skillet over medium-low heat. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown). Remove from heat, stir in 2 tablespoons grated Parmesan, 1 teaspoon lemon juice and 1 teaspoon chopped parsley. Toss wings in the garlic-parmesan mixture until coated; sprinkle a little extra Parmesan if desired.

Warm 2 tablespoons honey gently in a small pan for 20–30 seconds to loosen. Stir in 1 teaspoon hot chile flakes or 1 tsp hot sauce and 1 teaspoon apple cider vinegar (if using) until combined. Toss wings in the hot honey just before serving so glaze remains sticky.

Leave wings un-sauced (naked). Serve crisp as-is alongside the chosen dip.

Place 2 oz ranch or 2 oz chunky bleu cheese in a small ramekin for dipping. Arrange wings on a platter with celery sticks and lemon wedge. Serve immediately while wings are hot and crisp.