The Chef

Restaurants

Meals

Drinks

Restaurants›Gabby Goat American Pub & Grill›Traditional Or Boneless Wings Recipe

Traditional Or Boneless Wings Recipe

Name: Gabby Goat American Pub & Grills Traditional Or Boneless Wings Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wing sections (traditional) or boneless chicken pieces; 1 tsp kosher salt; 0.5 tsp black pepper; 2 tbs baking powder (aluminum-free); 1.5 cups neutral frying oil (canola, peanut, or vegetable); 1 cup BBQ sauce (store-bought or homemade); 1 cup Honey Mustard (mix); 1 cup Mild wing sauce (buttery buffalo-style); 1 cup Parmesan Garlic sauce; 1 cup Buffalo (classic); 1 cup Spicy BBQ; 1 cup Hot; 1 cup Strawberry Habanero; 1 cup Reaper Ring-of-Fire (very hot); 1 cup Red Pepper Thai Chili Lime; 1 cup Carolina-style BBQ (vinegar-forward); 1 cup Buff-a-que (buffalo + BBQ blended); 1 cup Jala-Mango (jalapeño mango); 0.25 cups Buffalo dry rub (paprika, cayenne, garlic powder, salt); 0.25 cups Ranch dry rub (dried dill, buttermilk powder, onion powder); 0.25 cups Cajun dry rub; 0.25 cups Lemon Pepper dry rub; 0.5 cup bleu cheese dressing; 0.5 cup ranch dressing; 1 cup celery sticks

Inspired by Gabby Goat American Pub & Grill

Time50m

Serves4

Our wings are deep fried to crispy awesomeness! Choose your sauce: BBQ, Honey Mustard, Mild, Parmesan Garlic, Buffalo, Spicy BBQ, Hot, Strawberry Habanero, Reaper Ring-of-Fire, Red Pepper Thai Chili Lime, Carolina style BBQ, Buff-a-que, Jala-Mango. Dry Rubs: Buffalo, Ranch, Cajun, Lemon Pepper. Served with Bleu Cheese or Ranch.

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

2 lbs chicken wing sections (traditional) or boneless chicken pieces

1 tsp kosher salt

1/2 tsp black pepper

2 tbs baking powder (aluminum-free)

Frying oil

1 1/2 cups neutral frying oil (canola, peanut, or vegetable)

Sauce options (make 1 choice, recipe yields ~1 cup)

1 cup BBQ sauce (store-bought or homemade)

1 cup Honey Mustard (mix)

1 cup Mild wing sauce (buttery buffalo-style)

1 cup Parmesan Garlic sauce

1 cup Buffalo (classic)

1 cup Spicy BBQ

1 cup Hot

1 cup Strawberry Habanero

1 cup Reaper Ring-of-Fire (very hot)

1 cup Red Pepper Thai Chili Lime

1 cup Carolina-style BBQ (vinegar-forward)

1 cup Buff-a-que (buffalo + BBQ blended)

1 cup Jala-Mango (jalapeño mango)

Dry rub options (make 1 choice)

1/4 cups Buffalo dry rub (paprika, cayenne, garlic powder, salt)

1/4 cups Ranch dry rub (dried dill, buttermilk powder, onion powder)

1/4 cups Cajun dry rub

1/4 cups Lemon Pepper dry rub

Serving & dipping

1/2 cup bleu cheese dressing

1/2 cup ranch dressing

1 cup celery sticks

Method

Prep

Dry the chicken

Pat the chicken wings or boneless pieces very dry with paper towels. Removing surface moisture helps them crisp when fried.

Season

Place the dried chicken in a large bowl. Sprinkle kosher salt, black pepper, and baking powder over the pieces. Toss thoroughly to coat each piece evenly.

Frying

Heat oil

Pour neutral oil into a deep pan or pot so there is at least 2 inches of oil but not more than half the pot. Heat the oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in ~45 seconds.

First fry (if using traditional wings)

For traditional wings, fry in batches without crowding for 6–8 minutes until the skin is cooked and pale golden. Transfer to a wire rack; do not discard oil. For boneless pieces, fry 4–5 minutes until cooked through but not fully browned.

Rest

Let the wings rest on a wire rack for 5 minutes. This helps render fat and prepares them for the second fry.

Second fry (crisping)

Increase oil temperature to 375°F (190°C). Fry wings in batches 1–3 minutes until deep golden brown and very crispy. Boneless pieces may take 2–3 minutes. Remove to a wire rack lined tray and immediately season (see next section).

Sauce & Rub application

If using a wet sauce

Warm 1 cup of your chosen sauce (see ingredient list). Place freshly fried wings in a large clean bowl, pour the warmed sauce over them, and toss with tongs until each piece is evenly coated. Serve immediately with bleu cheese or ranch and celery.

If using a dry rub

While wings are still hot and just out of the fryer, place them in a large bowl and sprinkle 1/4 cup (or to taste) of your chosen dry rub. Toss thoroughly so the rub adheres to the hot surface. Serve with dressing and celery.

Making common sauces (quick recipes)

If you want to prepare a few of the listed sauces from scratch, follow these quick mixes (each yields ~1 cup): - Buffalo (classic): Melt 4 tbs unsalted butter, whisk with 1 cup hot sauce (e.g., Frank's), 1 tbs honey, 1/2 tsp Worcestershire; keep warm. - Parmesan Garlic: Melt 4 tbs butter, stir in 2 cloves minced garlic (sauté 30–45 sec), remove from heat, whisk in 1/2 cup grated Parmesan, 1 tbs chopped parsley, pinch salt. - Honey Mustard: Whisk 1/2 cup Dijon, 1/2 cup honey, 1 tbs mayonnaise, pinch salt. - Spicy BBQ: Mix 1 cup BBQ sauce, 2 tbs hot sauce, 1 tbs brown sugar, 1 tsp smoked paprika. - Strawberry Habanero: Simmer 1 cup strawberry jam with 1 minced habanero (seeded for less heat) and 1 tbs apple cider vinegar for 3–4 minutes, then cool slightly. Use whichever sauce matches your menu choice; adjust spice/sweetness to taste.

Finish & serve

Arrange wings on a platter with celery sticks and a small bowl of bleu cheese or ranch for dipping. Note on options: for 'Buff-a-que' mix equal parts buffalo and your favorite BBQ. For Carolina-style, toss wings in a thin vinegar-based BBQ after frying. For Reaper Ring-of-Fire and other very hot sauces, warn guests and use gloves when handling concentrated hot sauces.