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Wings Recipe

Name: Greenway Table & Taps WINGS Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: American
Ingredients: 2 lbs chicken wings (drumettes + flats), split and tips removed; 1 cups vegetable oil (for frying) or neutral oil; 1 tbs baking powder (aluminum-free); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 4 tbs unsalted butter; 0.5 cups hot sauce (Frank's or similar); 1 tsp apple cider vinegar; 1 tsp honey (optional, to balance heat); 0.25 tsp garlic powder; 0.5 cups store-bought or homemade BBQ sauce; 1 tsp honey (optional, to glaze); 1 tbs ghost pepper hot sauce or ghost pepper concentrate (use caution); 3 tbs unsalted butter; 1 tsp brown sugar (to tame heat); 1 tsp lime juice; 0.5 cups ranch dressing (store-bought or homemade); 0.5 cups bleu cheese dressing (store-bought or homemade); 1 cups celery sticks; 0.5 cups carrot sticks; 1 tbs chopped fresh parsley (optional)

Inspired by Greenway Table & Tap

Time1h 15m

Serves3

SAUCE CHOICES: buffalo, bbq or ghost pepper DIP CHOICES: ranch or bleu cheese dressing

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Ingredients

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Wings

2 lbs chicken wings (drumettes + flats), split and tips removed

1 cups vegetable oil (for frying) or neutral oil

1 tbs baking powder (aluminum-free)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Buffalo Sauce

4 tbs Unsalted butter

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

1 tsp Apple cider vinegar

1 tsp honey (optional, to balance heat)

1/4 tsp Watkins garlic powder

BBQ Sauce

1/2 cups store-bought or homemade BBQ sauce

1 tsp honey (optional, to glaze)

Ghost Pepper Sauce (very spicy)

1 tbs ghost pepper hot sauce or ghost pepper concentrate (use caution)

3 tbs Unsalted butter

1 tsp brown sugar (to tame heat)

1 tsp ReaLime juice

Dips

1/2 cups ranch dressing (store-bought or homemade)

1/2 cups bleu cheese dressing (store-bought or homemade)

Garnish & Serving

1 cups celery sticks

1/2 cups carrot sticks

1 tbs chopped fresh parsley (optional)

Method

Wings

Prep and dry

Pat wings dry with paper towels. If whole wings are used, separate into drumettes and flats, and discard or save tips for stock.

Season and coat

In a large bowl, combine baking powder, kosher salt, and black pepper. Add the wings and toss thoroughly to coat each piece evenly. The baking powder helps crisp the skin when cooked.

Chill (optional for extra crispiness)

Place coated wings uncovered on a wire rack set over a baking sheet and refrigerate for 30 minutes to 2 hours if time allows. This further dries the skin.

Heat oil

Pour oil into a deep, heavy pot or deep fryer to a depth that will cover wings (about 2–3 inches). Heat to 350°F (175°C). If you don't have a thermometer, heat until oil shimmers and a small piece of bread browns in ~45 seconds.

Fry wings

Work in batches to avoid overcrowding. Fry wings for 8–10 minutes per batch until skin is deep golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer wings to a wire rack set over a sheet pan to drain. If you prefer extra-crispy wings, fry a second time for 2–3 minutes at 375°F (190°C) after resting 3–5 minutes.

Buffalo Sauce

In a small saucepan over low heat, melt 4 tbs butter. Add 1/2 cup hot sauce, 1 tsp apple cider vinegar, 1 tsp honey (if using), and 1/4 tsp garlic powder. Whisk until smooth and warm but not boiling. Taste and adjust salt or honey to preference. Keep warm until ready to toss wings.

To serve, place fried wings in a large bowl, pour buffalo sauce over them, and toss until each wing is evenly coated. Serve immediately.

BBQ Sauce

Place 1/2 cup BBQ sauce in a small saucepan over low heat. Stir in 1 tsp honey if you want a glossier glaze. Warm the sauce until it thins slightly (2–3 minutes), stirring. Toss hot fried wings in the warmed BBQ sauce until well coated. Optionally, place sauced wings under a hot broiler for 1–2 minutes to caramelize the glaze—watch carefully to avoid burning.

Ghost Pepper Sauce

Use caution: ghost pepper is extremely hot. In a small saucepan over low heat, melt 3 tbs butter. Stir in 1 tbs ghost pepper hot sauce (start with 1/2 tbs if uncertain), 1 tsp brown sugar, and 1 tsp lime juice. Warm until combined and smooth. Taste carefully with a small amount and adjust (add more butter or brown sugar to mellow heat).

Toss fried wings in the ghost pepper sauce until coated. Serve with extra dip to cool the heat.

Dips

Pour ranch and bleu cheese dressings into separate small bowls for serving. If using store-bought, stir briefly. If serving homemade bleu cheese, crumble extra bleu cheese into the dressing for texture.

Garnish & Serve

Arrange wings on a platter with celery and carrot sticks. Sprinkle chopped parsley over wings if desired. Serve immediately with ranch and bleu cheese on the side for dipping.

Note on quantities: the recipe yields about 2 pounds of wings, suitable for 3–4 people as a starter depending on appetite. Offer all three sauces and both dips so guests can choose.