Tavern Wings Recipe

Prep the wings

Pat the split wings very dry with paper towels. Dry skin helps them crisp when fried and grilled.

In a large bowl, combine kosher salt, black pepper, garlic powder, paprika and baking powder. Toss the wings in the seasoning mix until evenly coated. Let rest at room temperature for 20 minutes (or refrigerate uncovered for 1–2 hours for extra crispness).

Heat oil

Pour oil into a deep heavy pot or deep fryer so there is at least 2–3 inches of oil but do not exceed the manufacturer’s max. Heat oil to 350°F (175°C). If you don't have a thermometer, oil should shimmer but not smoke.

Working in batches of 6–8 wings (do not overcrowd), carefully lower wings into hot oil. Fry for 7–9 minutes until skin is golden and internal temperature reaches 160°F (71°C). Remove wings to a wire rack set over a sheet tray to drain. Return oil to 375°F (190°C) and fry remaining wings for consistent crispness if desired (finish step).

Preheat a gas or charcoal grill to medium-high (about 400°F/200°C). Lightly brush the grill grates with neutral oil to prevent sticking. Place fried wings on the grill for 1–2 minutes per side to get grill marks and a touch of smokiness. This step is optional but recommended for Tavern-style wings.

After grilling, check that wings reach a safe final internal temperature of 165°F (74°C). Transfer wings to a clean large bowl for saucing.

Make the sauce

In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, apple cider vinegar, hot sauce (if using), brown sugar, minced garlic and black pepper until smooth and well combined. Taste and adjust seasoning — add more hot sauce for heat or a pinch more sugar for sweetness.

Reserve about 1/4 cup of the sauce for serving. Toss the remaining sauce with the hot wings in the large bowl until every piece is evenly coated. Use tongs and coat quickly so the crust stays crisp but the sauce adheres.

If serving Honey BBQ: toss hot wings with honey BBQ sauce instead of Tavern Sauce. For Buffalo style: toss wings with warmed buffalo sauce (melted butter mixed with hot sauce, about 2:1 ratio butter to sauce for a milder wing) until evenly coated. Serve with creamy bleu cheese and celery on the side.

To plate multiple styles: divide cooked wings into separate bowls and toss each batch with its designated sauce so flavors do not mix.

Arrange sauced wings on a platter. Sprinkle chopped parsley over the top and garnish with lemon wedges. Serve immediately with reserved Tavern sauce, bleu cheese dressing and celery sticks on the side.

Leftovers can be refrigerated in an airtight container up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.