Wings Recipe
Choose boneless or lightly breaded wings. Get them tossed with sauce or have your sauce on the side. Ask your server for our wing sauce selection.
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Ingredients
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Wings and Coating
Sauce Options (choose one or serve on the side)
Finishing and Garnish
Method
Wings and Coating
- 1
Prep wings
Pat the wings or boneless pieces dry with paper towels. If using whole wings, remove tips and separate drumettes from flats if desired. Drying ensures a crisp exterior.
- 2
Make dry mix
In a large bowl or resealable bag combine flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika. Mix thoroughly so spices are evenly distributed.
- 3
Coat wings (light breading)
Toss the dried wings or boneless pieces in the dry mix until lightly and evenly coated. Shake off excess. For a lighter coating, reserve some dry mix to dust rather than fully encrust.
- 4
Choose cooking method
Two options: frying or oven-roasting. Frying yields the crispiest result; oven-roasting is lower-fat and still crisp if high heat is used.
- 5
Frying method
Heat 1/2 cup vegetable oil in a deep skillet or pot to 350°F (175°C). Fry wings in batches without crowding for 7–9 minutes for whole wings (5–7 for boneless pieces) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined tray to drain.
- 6
Oven-roasting method
Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly brush the rack and wings with oil. Arrange coated wings in a single layer and roast 25–35 minutes, flipping halfway, until skin is crisp and internal temp is 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching closely.
Sauce Options (choose one or serve on side)
- 7
Buffalo sauce
Warm 1/2 cup prepared Buffalo sauce in a small saucepan over low heat or microwave 20–30 seconds. If making from hot sauce and butter, melt 2 tablespoons butter, whisk in 1/2 cup hot sauce until combined and warm.
- 8
Honey BBQ sauce
Warm 1/2 cup honey BBQ in a small saucepan or microwave briefly until pourable.
- 9
Garlic-parmesan sauce
Melt 3 tablespoons butter in a small saucepan, add 1/2 cup grated Parmesan and 1/2 teaspoon garlic powder, whisk until smooth and warmed. Adjust thickness with a teaspoon of water if needed.
- 10
Serving note
If tossing wings in sauce: place cooked wings in a large bowl, pour 1/2 cup of your chosen warm sauce over them, and toss until evenly coated. For sauce on the side: serve wings on a platter with warmed sauce in a dipping bowl.
Finishing and Garnish
- 11
Transfer sauced or plain wings to a serving platter. Sprinkle chopped parsley over the top and arrange lemon wedges alongside. Serve immediately with ranch or blue cheese dressing for dipping if desired.
