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Chicken Wings Recipe

Name: Kona Grill - Tampas Chicken Wings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wings (drumettes + flats), split and tips removed; 1 tbs baking powder (aluminum-free); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tsp vegetable oil (for tossing / optional 1–2 tsp); 3 tbs unsalted butter; 0.5 cups hot sauce (Frank's or similar); 1 tbs honey (optional, for milder/sweeter); 0.5 cups blue cheese, crumbled; 0.25 cups soy sauce (or tamari); 2 tbs mirin; 2 tbs brown sugar; 1 tsp fresh ginger, grated; 1 tsp garlic, minced; 1 tsp cornstarch; 1 tbs water (for slurry); 1 tsp sesame oil; 1 tbs toasted sesame seeds; 3 tbs unsalted butter; 2 tsp garlic, minced; 0.5 cups freshly grated Parmesan cheese; 2 tbs fresh parsley, chopped; 1 tsp lemon zest (optional); 1 cups celery sticks; 1 cups carrot sticks; 0.5 cups ranch dressing; 2 to taste lime wedges

Inspired by Kona Grill - Tampa

Time1h

Serves4

choice of: buffalo blue cheese crumble, teriyaki sesame*, or garlic parmesan celery & carrot sticks, ranch dressing

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Ingredients

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Wings

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

1 tbs baking powder (aluminum-free)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp vegetable oil (for tossing / optional 1–2 tsp)

Buffalo with Blue Cheese Crumble

3 tbs Unsalted butter

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

1 tbs honey (optional, for milder/sweeter)

1/2 cups blue cheese, crumbled

Teriyaki Sesame

1/4 cups soy sauce (or tamari)

2 tbs Mirin

2 tbs Brown sugar

1 tsp Fresh ginger, grated

1 tsp Garlic, minced

1 tsp Cornstarch

1 tbs water (for slurry)

1 tsp Toasted sesame oil

1 tbs toasted sesame seeds

Garlic Parmesan

3 tbs Unsalted butter

2 tsp Garlic, minced

1/2 cups Freshly grated Parmesan cheese

2 tbs Fresh parsley, chopped

1 tsp lemon zest (optional)

Veggies & Dip

1 cups celery sticks

1 cups carrot sticks

1/2 cups ranch dressing

Optional for Serving

2 to taste Lime wedges

Method

Wings

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. This lets air circulate for crisp skin.

Pat the wings dry very well with paper towels. Removing surface moisture helps them get crisp.

In a large bowl, toss the wings with baking powder, kosher salt, black pepper, and 1 tsp vegetable oil if using. Make sure each piece is evenly coated.

Arrange wings in a single layer on the wire rack, leaving space between pieces so hot air can circulate.

Bake at 425°F (220°C) for 25 minutes, then flip each wing and continue baking for 15–25 minutes more until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total bake time ~40–50 minutes depending on size.

Buffalo with Blue Cheese Crumble

Make buffalo sauce

While wings bake, melt 3 tbs unsalted butter in a small saucepan over low heat. Add 1/2 cup hot sauce and 1 tbs honey (if using). Whisk briefly until smooth and warmed through; do not boil. Remove from heat.

When wings are done, transfer them to a large bowl. Pour the buffalo sauce over the hot wings and toss until evenly coated.

Plate the wings and sprinkle 1/2 cup crumbled blue cheese over them. Serve immediately with celery and carrot sticks and ranch on the side.

Teriyaki Sesame

Make teriyaki glaze

In a small saucepan combine 1/4 cup soy sauce, 2 tbs mirin, 2 tbs brown sugar, 1 tsp grated ginger and 1 tsp minced garlic. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Mix 1 tsp cornstarch with 1 tbs water to make a slurry. Add slurry to the simmering sauce and stir until it thickens slightly, about 30–60 seconds. Turn off heat and stir in 1 tsp sesame oil and 1 tbs toasted sesame seeds. Let cool slightly.

Place the finished wings in a bowl, pour the teriyaki glaze over them, and toss to coat thoroughly. Transfer to a serving platter and garnish with an extra sprinkle of sesame seeds if desired. Serve with celery, carrot sticks, and ranch (or extra glaze).

Garlic Parmesan

Make garlic-parmesan topping

Melt 3 tbs unsalted butter in a small skillet over medium-low heat. Add 2 tsp minced garlic and cook 30–60 seconds until fragrant but not browned. Remove from heat and stir in 1/2 cup grated Parmesan, 2 tbs chopped parsley and 1 tsp lemon zest if using.

Toss the hot wings with the garlic-parmesan mixture so the butter coats each piece. Transfer to a platter and, if you like, sprinkle a little extra Parmesan and parsley on top. Serve with celery, carrot sticks, and ranch.

Serve

Choose one sauce option per batch of wings (Buffalo, Teriyaki Sesame, or Garlic Parmesan). All three are provided so you can prepare multiple batches or offer choices.

Arrange wings on a serving platter with celery and carrot sticks and a bowl of ranch dressing for dipping. Offer lime wedges on the side if desired.

Consume immediately for best texture. Leftover wings can be refrigerated up to 3 days; reheat in a 400°F (200°C) oven for 8–10 minutes to crisp.