The Chef

Restaurants

Meals

Drinks

Restaurants›Cinemark Legacy and XD›Wings Recipe

Wings Recipe

Name: Cinemark Legacy and XDs WINGS Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 32 pieces chicken wings, split (drumettes + wingettes) or boneless wing pieces (skin-on); 1 cups buttermilk; 2 tbs baking powder (aluminum-free); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp garlic powder; 1 tsp paprika (sweet or smoked); 1 cups vegetable oil (for frying) or neutral oil for shallow fry; 1 cups all-purpose flour (for dredge); 0.5 cups cornstarch (for extra crisp); 0.75 cups hot sauce (for buffalo toss) or your preferred wing sauce; 2 tbs unsalted butter (for buffalo sauce, optional); 0.5 cups mayonnaise; 0.5 cups buttermilk; 0.25 cups sour cream; 1 tbs fresh chives, finely chopped; 1 tbs fresh parsley, finely chopped; 0.5 tsp dill (fresh or 1/2 tsp dried); 0.5 tsp garlic powder; 0.25 tsp onion powder; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tsp lemon juice; 2 sticks celery sticks (optional, for serving); 1 tbs extra chopped parsley or chives (optional)

Inspired by Cinemark Legacy and XD

Time1h 15m

Serves4

Traditional or boneless wings served with buttermilk ranch. Available in 8 and 16 pc. 8pc – 15.50. 16pc – 28.00.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Wings (serves 4 — 8 pieces per person option)

32 pieces chicken wings, split (drumettes + wingettes) or boneless wing pieces (skin-on)

1 cups Buttermilk

2 tbs baking powder (aluminum-free)

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp Watkins garlic powder

1 tsp paprika (sweet or smoked)

1 cups vegetable oil (for frying) or neutral oil for shallow fry

1 cups all-purpose flour (for dredge)

1/2 cups cornstarch (for extra crisp)

3/4 cups hot sauce (for buffalo toss) or your preferred wing sauce

2 tbs unsalted butter (for buffalo sauce, optional)

Buttermilk Ranch (served with wings)

1/2 cups Mayonnaise

1/2 cups Buttermilk

1/4 cups Sour cream

1 tbs fresh chives, finely chopped

1 tbs fresh parsley, finely chopped

1/2 tsp dill (fresh or 1/2 tsp dried)

1/2 tsp Watkins garlic powder

1/4 tsp Onion powder

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tsp ReaLemon lemon juice

Finishing and Garnish

2 sticks celery sticks (optional, for serving)

1 tbs extra chopped parsley or chives (optional)

Method

Wings preparation & cooking

Brine/Marinate (optional but recommended)

Place the 32 pieces of wings in a large bowl. Pour 1 cup buttermilk over them, stir to coat, cover, and refrigerate for 1 to 4 hours. This tenderizes and flavors the meat. If you skip brining, proceed to step 2.

Dry and season

Remove wings from buttermilk, letting excess drip off. Pat dry with paper towels. In a large bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch, 2 tbs baking powder, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Toss wings in the dry mix until evenly coated. Shake off excess.

Fry (method A — deep or shallow frying)

Heat 1 to 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Working in batches (do not overcrowd), gently lower wings and fry for 8–10 minutes per batch for split wings (drumettes/wingettes) or 6–8 minutes for boneless pieces, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a sheet pan to drain and keep warm. Repeat until all wings are cooked.

Alternative oven method (crispy baked wings)

Preheat oven to 425°F (220°C). Line 2 baking sheets with foil and set a wire rack on each. After coating wings in the dry mix, place them on the racks spaced apart. Lightly spray with oil. Bake for 35–45 minutes, flipping once halfway, until deep golden and crisp and internal temp 165°F (74°C).

Buffalo sauce (optional)

For classic buffalo wings, melt 2 tbs unsalted butter in a small saucepan over low heat, add 3/4 cup hot sauce, and whisk until combined and warm (do not boil). Toss the hot cooked wings in the sauce in a large bowl until evenly coated. For non-buffalo options serve plain or toss with another sauce of choice (BBQ, garlic-parmesan, honey jerk, etc.).

Buttermilk Ranch

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/2 cup buttermilk until smooth.

Add 1 tbs chopped chives, 1 tbs chopped parsley, 1/2 tsp dill (or 1/2 tsp dried), 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp lemon juice. Whisk until combined and adjust seasoning to taste. If too thick, thin with a little more buttermilk (1 tsp at a time) to desired consistency.

Cover and chill for at least 15 minutes to let flavors meld. Serve chilled alongside wings.

Plating & serving

Arrange wings on a platter or individual plates. If sauced, transfer sauced wings directly; if not, serve sauce on the side. Garnish with celery sticks and extra chopped chives or parsley if desired.

Provide napkins and a shallow bowl of extra ranch for dipping. For portioning: 8-piece and 16-piece orders correspond to single and double portions; the recipe amounts above produce roughly two 16-piece orders (32 pieces).