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Restaurants›Cinemark Legacy and XD›Wingstraditional Or Boneless Wings Recipe

Wingstraditional Or Boneless Wings Recipe

Name: Cinemark Legacy and XDs WINGSTraditional Or Boneless Wings Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 8 pieces chicken wings (split into drumette and flat) or boneless wing pieces (skin-on, 1" cubes); 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 0.5 tsp garlic powder; 0.5 tsp paprika (sweet or smoked); 1 tbs baking powder (aluminum-free) - for traditional wings only; 1 cups vegetable oil (for frying) or neutral oil for shallow fry; 3 tbs unsalted butter; 0.5 cups hot sauce (Frank's RedHot or similar); 1 tsp honey or light corn syrup (optional, for mild sweetness); 0.5 tsp Worcestershire sauce; 0.25 tsp black pepper; 0.5 cups mayonnaise; 0.25 cups buttermilk; 0.25 cups sour cream; 1 tbs fresh chives, finely chopped; 1 tsp fresh parsley, finely chopped; 0.5 tsp dried dill; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.5 tbs lemon juice; 0.5 tsp kosher salt; 0.25 tsp black pepper; 4 pieces celery sticks; 2 tbs extra hot sauce (for serving)

Inspired by Cinemark Legacy and XD

Time45m

Serves1

served with buttermilk ranch. Available in 8 and 16 pc.

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Ingredients

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Wings

8 pieces chicken wings (split into drumette and flat) or boneless wing pieces (skin-on, 1" cubes)

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1/2 tsp Watkins garlic powder

1/2 tsp paprika (sweet or smoked)

1 tbs baking powder (aluminum-free) - for traditional wings only

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

Buffalo Sauce

3 tbs Unsalted butter

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

1 tsp honey or light corn syrup (optional, for mild sweetness)

1/2 tsp Original Worcestershire Sauce

1/4 tsp black pepper

Buttermilk Ranch (served with wings)

1/2 cups Mayonnaise

1/4 cups Buttermilk

1/4 cups Sour cream

1 tbs fresh chives, finely chopped

1 tsp fresh parsley, finely chopped

1/2 tsp Dried dill

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/2 tbs ReaLemon lemon juice

1/2 tsp kosher salt

1/4 tsp black pepper

Optional Garnish & Service

4 pieces celery sticks

2 tbs extra hot sauce (for serving)

Method

Wings Prep & Cook

If using traditional wings

Pat wings dry with paper towels. In a large bowl, toss 8 wings with 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika and 1 tbsp baking powder until evenly coated. The baking powder helps crisp the skin when frying/oven-roasting.

If using boneless wings

Pat boneless pieces dry. Season with 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Do not use baking powder for boneless pieces to avoid an odd texture.

Choose cooking method: deep-fry, shallow-fry, or oven-bake. For best texture for traditional wings, deep-fry or oven-roast; boneless pieces fry or shallow-fry quickly.

Deep-fry method: Heat 4 cups oil in a deep pot to 350°F (175°C). Fry wings in batches so oil temperature holds, about 8-10 minutes for traditional wings (internal temp 165°F / 74°C) or 4-6 minutes for boneless pieces until golden-brown and cooked through. Drain on a wire rack over a sheet pan.

Shallow-fry method (boneless or traditional if preferred): Pour 1 cup oil into a large skillet over medium-high heat until shimmering. Add pieces in a single layer and cook 3-5 minutes per side for boneless, 6-8 minutes per side for traditional, turning until golden and cooked to 165°F. Transfer to rack or paper towel to drain.

Oven-bake method (crispier, less hands-on): Preheat oven to 425°F (220°C). Place seasoned wings on a wire rack over a sheet pan (to allow air circulation). Bake traditional wings 35-45 minutes, flipping once halfway; boneless pieces 15-20 minutes, until internal temp 165°F and skin browned. Optional: broil 1-2 minutes to finish crisping.

Buffalo Sauce

While wings cook, make the sauce. In a small saucepan over low heat, melt 3 tbsp unsalted butter gently (do not boil). Add 1/2 cup hot sauce, 1 tsp honey (optional), 1/2 tsp Worcestershire, and 1/4 tsp black pepper. Stir until combined and warm. Remove from heat.

Place cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly so each piece is evenly coated. Serve immediately to keep skin crisp.

Buttermilk Ranch

Make the ranch while wings finish resting. In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, and 1/4 cup sour cream until smooth.

Add 1 tbsp chopped chives, 1 tsp chopped parsley, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tbsp lemon juice. Stir to combine. Taste and adjust seasoning or buttermilk to reach desired pourable consistency. Chill at least 10 minutes if time allows.

Plating & Serving

Arrange 8 wings per order on a serving plate (or 16 for the larger size). Place a small bowl of buttermilk ranch alongside and garnish with celery sticks. Offer extra hot sauce on the side.

Notes: Keep wings hot and serve immediately after saucing for best texture. For milder wings, reduce hot sauce in the buffalo sauce or add more butter; for extra spicy, add cayenne or use a hotter sauce.