The Chef

Restaurants

Meals

Drinks

Restaurants›Kona Grill - Tampa›Traditional Angry Chicken Wings Recipe

Traditional Angry Chicken Wings Recipe

Name: Kona Grill - Tampas Traditional Angry Chicken Wings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wing sections (drumettes + flats); 1 tbs baking powder (aluminum-free); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs vegetable oil (for frying or brushing if oven-roasting); 1 tbs hot sauce (Frank's RedHot or similar); 2 tbs unsalted butter; 1 tsp honey; 1 tsp garlic powder; 1 oz blue cheese crumbles; 3 tbs soy sauce (or tamari); 2 tbs mirin or dry sherry; 1 tbs brown sugar; 1 tsp fresh ginger, minced; 1 tsp garlic, minced; 1 tsp sesame oil; 1 tsp cornstarch; 1 tbs water; 1 tsp toasted sesame seeds; 2 tbs unsalted butter; 2 cloves garlic, finely minced; 2 tbs grated Parmesan cheese; 1 tsp fresh parsley, chopped; 1 tsp lemon juice; 1 cup celery sticks; 1 cup carrot sticks; 1 cup ranch dressing; 1 tsp chopped chives or extra parsley; 0 to taste extra salt (to taste)

Inspired by Kona Grill - Tampa

Time1h

Serves4

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

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 (drumettes + flats)

1 tbs baking powder (aluminum-free)

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs vegetable oil (for frying or brushing if oven-roasting)

Buffalo sauce (for Buffalo blue cheese crumble option)

1 tbs hot sauce (Frank's RedHot or similar)

2 tbs Unsalted butter

1 tsp Honey

1 tsp Watkins garlic powder

1 oz blue cheese crumbles

Teriyaki sesame sauce (for teriyaki sesame option)

3 tbs soy sauce (or tamari)

2 tbs mirin or dry sherry

1 tbs Brown sugar

1 tsp fresh ginger, minced

1 tsp Garlic, minced

1 tsp Toasted sesame oil

1 tsp Cornstarch

1 tbs water

1 tsp toasted sesame seeds

Garlic Parmesan (for garlic parmesan option)

2 tbs Unsalted butter

2 cloves garlic, finely minced

2 tbs Grated Parmesan cheese

1 tsp Fresh parsley, chopped

1 tsp ReaLemon lemon juice

Veggies & Dips

1 cup celery sticks

1 cup carrot sticks

1 cup ranch dressing

Optional finishing & garnish

1 tsp chopped chives or extra parsley

0 to taste extra salt (to taste)

Method

Wings

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

In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated. The baking powder helps crisp the skin.

Preheat oven to 425°F (220°C) if roasting. Arrange a rack on a rimmed baking sheet and lightly oil the rack. For frying: heat a deep pot with 2–3 inches oil to 350°F (175°C).

Oven method: place wings in a single layer skin-side up, brush lightly with vegetable oil, and roast 35–45 minutes, flipping once halfway, until skin is deep golden and crisp and internal temperature is 165°F (74°C). Frying method: carefully lower wings into 350°F oil and fry 8–10 minutes until crisp and cooked through; drain on paper towels. (Choose one method.)

Buffalo sauce (for Buffalo blue cheese crumble option)

Prepare sauce

In a small saucepan over low heat, melt 2 tbs butter. Whisk in 1 tbs hot sauce, 1 tsp honey, and 1 tsp garlic powder until combined and warm. Taste and adjust heat or honey if desired; keep warm off heat.

Coat wings & finish

Place cooked wings in a large bowl, pour the warm buffalo sauce over them, and toss to coat evenly. Transfer to a serving plate and sprinkle 1 oz blue cheese crumbles over the wings. Serve immediately with celery, carrot sticks and ranch dressing on the side.

Teriyaki sesame sauce (for teriyaki sesame option)

Make teriyaki glaze

In a small saucepan over medium heat combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs brown sugar, 1 tsp minced ginger, 1 tsp minced garlic and 1 tsp sesame oil. Bring to a gentle simmer, stirring until sugar dissolves.

Whisk 1 tsp cornstarch with 1 tbs water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until glossy and slightly thickened. Remove from heat and stir in toasted sesame seeds.

Coat wings & finish

Toss the hot cooked wings in the teriyaki glaze until evenly coated. Arrange on a platter, sprinkle additional sesame seeds and chopped chives if desired. Serve with celery, carrot sticks and ranch dressing.

Garlic Parmesan (for garlic parmesan option)

Prepare garlic butter

Melt 2 tbs butter in a small skillet over medium-low heat. Add 2 minced garlic cloves and gently sauté 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 2 tbs grated Parmesan, 1 tsp chopped parsley and 1 tsp lemon juice.

Coat wings & finish

Place hot cooked wings into a bowl, pour the garlic-Parmesan butter over them and toss to coat. Transfer to a serving plate and sprinkle extra Parmesan and parsley if desired. Serve with celery, carrot sticks and ranch dressing.

Plating & serving

Arrange the chosen sauced wings on a platter with celery and carrot sticks on the side. Place ranch dressing in a small bowl for dipping. Garnish with chopped chives or parsley and a light sprinkle of extra salt if needed.

Serve immediately while wings are hot and sauces are fresh.