Restaurants›Pappy McGregor's›Pub Wings (bone-in) Recipe

Pub Wings (bone-in) Recipe

Inspired by Pappy McGregor's
Time55m
Serves4

Crispy naked wings & drummettes. Choice of sauce.

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Ingredients

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Wings

Frying / Oil

Sauces (choose one or offer selection)

Finishes & Garnish

Method

Wings

1

Prep and dry

Pat the wings and drummettes dry with paper towels. Removing surface moisture helps achieve crispiness.

2

Season and coat

In a large bowl, combine kosher salt, black pepper, garlic powder, paprika, and baking powder. Add the dried wings and toss thoroughly until each piece is evenly coated. Let sit uncovered in the refrigerator for 20–30 minutes (this further dries the skin).

Frying

3

Heat oil

Pour neutral oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread or a scrap of wing skin — it should sizzle steadily.

4

Fry in batches

Working in 2–3 small batches to avoid crowding, carefully add wings to the hot oil. Fry for 8–10 minutes per batch until the skin is deep golden brown and internal temperature reaches 165°F (74°C). Turn pieces occasionally for even color. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels.

5

Finish for extra crisp

For extra crispness, increase oil temperature to 375°F (190°C) and fry the wings for an additional 1–2 minutes, watching closely so they do not over-brown. Drain again on the rack.

Saucing & Finishes

6

Buffalo (if chosen)

Warm 1/2 cup Buffalo sauce with 1 tablespoon unsalted butter in a small saucepan or microwave-safe bowl until butter melts. Toss hot wings in a large mixing bowl with the sauce until evenly coated.

7

Other sauces (if chosen)

For BBQ, honey mustard, or garlic-parmesan, warm slightly if desired. Toss wings in 1/2 cup of the chosen sauce until evenly coated. For garlic-parmesan, after tossing with warmed sauce, sprinkle 2 tablespoons grated Parmesan and toss lightly.

8

Serve

Transfer sauced wings to a serving plate, sprinkle chopped parsley as garnish. Serve immediately with celery sticks, carrot sticks, and blue cheese dressing or ranch on the side.

Make-ahead & Holding (optional)

9

If preparing ahead, fry wings completely, cool on a rack, then refrigerate in a single layer. Re-crisp in a 425°F (220°C) oven for 6–8 minutes before saucing. Sauced wings are best served immediately.