Traditional Wings Recipe
Choose either 6 or 12 wings tossed in any of the following sauces: BBQ, Honey Mustard, Mild, Parmesan Garlic, Buffalo, Spicy BBQ, Hot, Strawberry Habanero, Reaper Ring of Fire, Hot Honey, Sweet Thai Chili, Carolina BBQ, Buff-A-Que, Jalamango. Dry Rubs: Caribbean Jerk, Cajun, Lemon Pepper, Cuban Mojo. Served with ranch or bleu cheese. Carrots or Celery .25
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Ingredients
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Wings
Sauce options (choose one)
Dry Rub options (choose one instead of sauce)
Accompaniments
Optional (for frying or tossing)
Method
Prepare wings
Trim & dry
Pat the 12 wing pieces dry with paper towels. Trim any excess skin or tips if present (reserve tips for stock). Dry skin ensures crispiness.
Season
In a large bowl, toss wings with kosher salt (1 tsp), black pepper (1/2 tsp), and baking powder (1 tbs) evenly. Baking powder helps crisp the skin when cooked.
Cook wings
Option A — Deep-fry (crispiest)
Heat vegetable oil in a deep pot to 350°F (175°C). Fry wings in batches for 8-10 minutes until golden and internal temp reaches 165°F (74°C). Drain on a wire rack set over a baking sheet for a few minutes.
Option B — Oven (easier, less oil)
Preheat oven to 425°F (220°C). Place wings on a wire rack over a baking sheet lined with foil. Roast for 35-45 minutes, flipping once at 20 minutes, until skin is crisp and internal temp is 165°F (74°C).
Option C — Air fryer
Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches). Cook 20-25 minutes, shaking basket every 6-8 minutes, until crisp and internal temp 165°F (74°C).
Prepare sauce or rub
If using a wet sauce
Warm the chosen 1/2 cup sauce in a small saucepan over low heat or microwave for 20-30 seconds until pourable. For butter-based sauces (parmesan garlic, Buff-A-Que, or stuffed butter blends), melt 2 tbs butter, stir in minced garlic (1 tsp) and then mix with sauce. For parmesan garlic, add 2 tbs grated Parmesan at the end and stir to combine.
If using a dry rub
Measure 1 tablespoon of the chosen dry rub. Place cooked wings in a large bowl, sprinkle rub evenly and toss until wings are uniformly coated. If rub is coarse, briefly warm the wings in a 350°F oven for 3-4 minutes after rubbing to help set the spice.
Tossing & finishing
Place cooked wings into a clean large mixing bowl. Pour warmed sauce (or add dry rub) over wings. Use tongs to toss thoroughly so each wing is evenly coated. For sticky sauces (hot honey, sweet Thai chili, strawberry habanero), toss then place wings back on the rack for 2-3 minutes under the broiler or in a 400°F oven to set the glaze—watch closely to avoid burning.
If serving parmesan garlic, sprinkle an extra 1 tbs grated Parmesan over wings before serving. For hot sauces or very spicy sauces (Reaper, Reaper Ring of Fire), offer an extra cup of dressing and cooling sticks.
Serve
Arrange wings on a platter with celery and carrot sticks. Offer ranch or bleu cheese (0.25 cups each) in small bowls for dipping. If customers requested 6 wings, divide quantities and cook a single batch accordingly (reduce sauce/rub proportionally to 1/4 cup sauce or 1/2 tbs rub).
Garnish with chopped parsley if desired and serve immediately while hot and crispy.