Restaurants›Elephant & Castle›Chicken Wings Recipe

Chicken Wings Recipe

Inspired by Elephant & Castle
Time1h 5m
Serves4

bbq, buffalo, hot, salt & pepper, cajun, or honey garlic. served with ranch or bleu cheese.

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Ingredients

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Wings

Sauce / Seasoning Options (choose one)

Ranch or Bleu Cheese Dips

Optional Garnishes

Method

Prep & Crisping

1

Preheat and dry

Preheat oven to 425°F (220°C). Pat the wings thoroughly dry with paper towels — removing surface moisture is key for crispness.

2

Season and coat

In a large bowl, combine baking powder, kosher salt, and black pepper. Toss wings with neutral oil, then add the baking powder mixture and toss until evenly coated.

3

Arrange for roasting

Place a wire rack on a rimmed baking sheet and arrange wings in a single layer with space between pieces. This allows hot air to circulate and crisp the skin.

4

Roast

Roast wings in the preheated oven for 25 minutes. Flip each wing and continue roasting for an additional 15–20 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching closely to prevent burning.

Sauce & Seasoning Finishes

5

BBQ finish

Place hot wings in a large bowl. Add 1/2 cup BBQ sauce and toss until wings are fully coated. Return to the oven on the rack for 3–5 minutes to set the sauce, or serve immediately.

6

Buffalo (classic hot butter) finish

If using prepared buffalo sauce, warm 1/2 cup in a small saucepan over low heat. Alternatively melt 2 tbs unsalted butter and whisk into 1/2 cup hot sauce (Frank's-style) for a classic Buffalo sauce. Toss wings in the warmed sauce until evenly coated and serve.

7

Hot (extra spicy) finish

Toss roasted wings with 1/2 cup of your chosen extra-hot sauce or a mixture of hot sauce + a pinch of cayenne. Adjust to taste and serve immediately.

8

Honey-garlic finish

Make a quick honey-garlic glaze by simmering 1/2 cup honey-garlic sauce or 1/2 cup honey + 2 cloves minced garlic + 1 tbs soy sauce for 2–3 minutes until slightly thickened. Toss wings in glaze until coated and serve.

9

Cajun or Salt & Pepper finish

For Cajun: sprinkle 2 tsp Cajun rub over hot wings in a bowl and toss to coat. For Salt & Pepper: finish with an extra 1/2 tsp flaky salt and a light grind of black pepper, tossing to distribute.

Serve

10

Transfer finished wings to a platter. Serve immediately with ranch and bleu cheese on the side for dipping. Garnish with chopped parsley or chives and lemon wedges if desired.

11

Leftover storage: cool completely, store in an airtight container in the refrigerator up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.