Tap House Jumbo Wing Trio Recipe

Prep

Pat the 12 wings dry with paper towels. If not already split, cut at the joint to separate drumettes and flats and discard wing tips or reserve for stock.

Season and coat

Place wings in a large bowl. Sprinkle with 1.5 tsp kosher salt, 1 tsp black pepper and 1 tbsp baking powder. Toss thoroughly so each wing is lightly and evenly coated with the baking powder mixture. The baking powder helps crisp the skin.

Rest

Arrange wings on a wire rack set over a sheet pan and refrigerate uncovered for 30–60 minutes if time allows; this dries the skin and improves crisping. If short on time, proceed immediately.

Cook (frying method — preferred for restaurant-style jumbo wings)

Heat 2–3 inches of neutral oil in a deep pot to 350°F (175°C). Carefully lower wings in batches (do not crowd) and fry until golden brown and internal temperature reaches 165°F (about 8–10 minutes per batch depending on size). Drain on a wire rack or paper towels. Keep cooked wings warm in a low oven (200°F/95°C) while you finish remaining batches.

Alternate cook (oven-roast — if not frying)

Preheat oven to 425°F (220°C). Lightly brush wings with 1/4 cup neutral oil. Place on a wire rack over a sheet pan and roast 35–45 minutes, flipping once halfway, until skin is deep golden and internal temperature is 165°F. For extra crispness, broil for 2–3 minutes at the end, watching closely to avoid burning.

In a small saucepan over low heat melt 2 tbsp unsalted butter. Add 3 tbsp hot sauce, 1/2 tsp white vinegar, 1/4 tsp Worcestershire and 1/2 tsp honey (optional). Whisk until combined and warmed through, then remove from heat. Toss 4 cooked wings in a bowl with the sauce until evenly coated.

In a small saucepan combine 3 tbsp prepared BBQ sauce, 1 tsp honey, 1/2 tsp chopped chipotle in adobo (or 1/2 tsp chipotle paste) and 1/4 tsp apple cider vinegar. Warm gently over low heat, stirring until smooth. Taste and adjust heat or sweetness. Toss 4 cooked wings in a bowl with the sauce until fully coated.

Melt 1.5 tbsp unsalted butter in a small skillet over medium-low heat. Add the minced garlic (2 cloves) and sauté 30–45 seconds until fragrant but not browned. Remove from heat and stir in 2 tbsp grated Parmesan, 1 tsp chopped parsley, 1/2 tsp lemon juice and 1/8 tsp black pepper. Toss 4 cooked wings in the warm garlic-parmesan mixture until they are evenly coated. If desired, sprinkle an extra tablespoon of grated Parmesan on top before serving.

Arrange the three flavored sets (4 wings each) on a platter. Place celery sticks and 1/2 cup blue cheese or ranch dressing on the side for dipping. Serve immediately while wings are hot and crisp.

Storage: Leftover plain cooked wings (before saucing) can be refrigerated up to 3 days; sauces can be stored separately for 3–4 days. Reheat in a 375°F (190°C) oven to restore crispness, then toss in warmed sauce.