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Blue Ribbon Wings Recipe

Name: Cork & Pig Taverns BLUE RIBBON WINGS Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs whole chicken wings, split into drumettes and flats, wing tips removed; 1 tbs baking powder (aluminum-free); 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp garlic powder; 1 tsp onion powder; 1 tbs neutral oil (for baking sheet / light toss); 4 tbs unsalted butter; 1 tbs hot sauce (Frank's-style); 1 tbs honey; 1 tsp soy sauce; 1 tsp apple cider vinegar; 0.5 tsp Worcestershire sauce; 0.25 tsp granulated garlic or garlic paste; 0.25 tsp black pepper; 0.5 cups blue cheese crumbles; 2 tbs fresh chives, thinly sliced; 3 sticks celery sticks, cut into fingers; 0.5 cups ranch or blue cheese dressing

Inspired by Cork & Pig Tavern

Time1h 35m

Serves4

Make Blue Ribbon Wings Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Wings

2 lbs whole chicken wings, split into drumettes and flats, wing tips removed

1 tbs baking powder (aluminum-free)

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tbs neutral oil (for baking sheet / light toss)

Blue Ribbon Sauce

4 tbs Unsalted butter

1 tbs hot sauce (Frank's-style)

1 tbs Honey

1 tsp Aged soy sauce

1 tsp Apple cider vinegar

1/2 tsp Original Worcestershire Sauce

1/4 tsp granulated garlic or garlic paste

1/4 tsp black pepper

Finish & Garnish

1/2 cups blue cheese crumbles

2 tbs fresh chives, thinly sliced

3 sticks celery sticks, cut into fingers

1/2 cups ranch or blue cheese dressing

Method

Wings

Prep and dry

Pat the split wings very dry with paper towels. Removing surface moisture helps them crisp properly.

Toss with coating

In a large bowl, combine baking powder, kosher salt, black pepper, garlic powder, and onion powder. Add the wings and toss until evenly coated. Drizzle 1 tablespoon neutral oil over the wings and toss again to distribute—this promotes even browning in the oven.

Refrigerate (optional)

For extra crispy skin, place coated wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30–60 minutes to dry the skin.

Roast

Preheat oven to 250°F (120°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings skin-side up, spacing them so they don't touch. Roast at 250°F for 30 minutes to render fat, then increase oven temperature to 425°F (220°C) and roast an additional 35–45 minutes until deep golden-brown and very crisp, flipping once halfway through the high-heat stage. Internal temperature should reach 165°F (74°C).

Blue Ribbon Sauce

Melt butter

While the wings are in the high-heat stage (or just before they finish), melt 4 tablespoons unsalted butter in a small saucepan over low heat.

Combine and simmer

Add hot sauce, honey, soy sauce, apple cider vinegar, Worcestershire sauce, granulated garlic, and black pepper to the melted butter. Whisk gently and let the sauce warm for 1–2 minutes until combined and slightly thickened. Taste and adjust: add a little more honey for sweetness or more hot sauce for heat. Remove from heat.

Toss wings in sauce

When wings are fully crisp, put them into a large clean bowl. Pour the warm Blue Ribbon Sauce over the wings and toss quickly to coat evenly. If you prefer a glaze rather than fully sauced wings, reserve 2 tablespoons of sauce and toss lightly, serving remaining sauce on the side.

Finish & Serve

Plate and garnish

Transfer sauced wings to a serving platter. Sprinkle blue cheese crumbles and sliced chives evenly over the wings.

Accompaniments

Serve immediately with celery sticks and 1/2 cup ranch or blue cheese dressing on the side for dipping.

Leftover storage: Cool completely and store wings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp, then toss with warmed sauce.