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Restaurants›Porter's Restaurant and Smokehouse›Classic Wings Recipe

Classic Wings Recipe

Name: Porter's Restaurant and Smokehouses Classic Wings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs Whole bone-in chicken wings (split into drumettes and flats); 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tbs Baking powder (aluminum-free); 2 tbs Vegetable oil (for shallow frying or brushing if baking); 4 tbs Unsalted butter; 0.5 cups Frank's RedHot or other cayenne hot sauce; 1 tbs Honey; 1 tsp Worcestershire sauce; 0.5 tsp Garlic powder; 0.25 tsp Salt; 0.5 cups Ketchup; 2 tbs Apple cider vinegar; 2 tbs Brown sugar; 1 tsp Smoked paprika; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 0.25 tsp Black pepper; 0.5 cups Ketchup; 2 tbs Bourbon whiskey; 2 tbs Brown sugar; 1 tbs Apple cider vinegar; 1 tsp Soy sauce; 0.5 tsp Smoked paprika; 0.5 cups Ketchup; 1 tsp Chipotle in adobo, minced; 1 tbs Honey; 1 tbs Apple cider vinegar; 0.5 tsp Smoked paprika; 0.25 tsp Salt

Inspired by Porter's Restaurant and Smokehouse

Time1h

Serves4

Big 'n juicy bone-in wings spun in classic buffalo, or House BBQ, Bourbon BBQ, or Chipotle BBQ sauce

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Ingredients

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Wings

2 lbs Whole bone-in chicken wings (split into drumettes and flats)

1 tsp Kosher salt

1 tsp Freshly ground black pepper

1 tbs Baking powder (aluminum-free)

2 tbs Vegetable oil (for shallow frying or brushing if baking)

Classic Buffalo Sauce

4 tbs Unsalted butter

1/2 cups Frank's RedHot or other cayenne hot sauce

1 tbs Honey

1 tsp Original Worcestershire Sauce

1/2 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

House BBQ Sauce (option)

1/2 cups Ketchup

2 tbs Apple cider vinegar

2 tbs Brown sugar

1 tsp Smoked paprika

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1/4 tsp black pepper

Bourbon BBQ Sauce (option)

1/2 cups Ketchup

2 tbs Bourbon whiskey

2 tbs Brown sugar

1 tbs Apple cider vinegar

1 tsp Aged soy sauce

1/2 tsp Smoked paprika

Chipotle BBQ Sauce (option)

1/2 cups Ketchup

1 tsp Chipotle in adobo, minced

1 tbs Honey

1 tbs Apple cider vinegar

1/2 tsp Smoked paprika

1/4 tsp Celtic sea salt

To Serve

1/2 cups Blue cheese dressing or ranch

2 cups Celery sticks

1 tbs Chopped fresh parsley (optional)

Method

Wings

Prep wings

Pat the wings dry with paper towels. If not already split, separate wing tips and discard or save for stock, and split into drumettes and flats. Drying ensures crisping.

Season and coat

Place wings in a large bowl. Add kosher salt, black pepper, and baking powder. Toss thoroughly so each piece is evenly coated. Let rest 15 minutes at room temperature (or refrigerate uncovered for up to 2 hours for extra crispiness).

Cook wings (oven method)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack. Lightly brush or spray wings with vegetable oil. Bake 35–45 minutes, flipping once halfway, until skin is deep golden brown and internal temperature reads 165°F (74°C) and skin is crisp.

Cook wings (fryer/skillet option)

Heat 1–2 inches of vegetable oil in a large cast-iron skillet or Dutch oven to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through, turning once. Drain on paper towels and keep warm in a 200°F (95°C) oven while finishing remaining batches.

Classic Buffalo Sauce

In a small saucepan over low heat, melt butter. Whisk in hot sauce, honey, Worcestershire, garlic powder, and salt until smooth and slightly thickened, 2–3 minutes. Keep warm. Taste and adjust heat or sweetness as desired.

When wings are cooked, place them in a large clean bowl. Pour buffalo sauce over wings and toss vigorously until evenly coated. Serve immediately with blue cheese or ranch and celery sticks; garnish with parsley if desired.

House BBQ Sauce (option)

Combine ketchup, apple cider vinegar, brown sugar, smoked paprika, Dijon mustard, Worcestershire, and black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring, and simmer 6–8 minutes until slightly thickened. Taste and adjust acidity or sweetness. Toss warm sauce with cooked wings until coated. Serve.

Bourbon BBQ Sauce (option)

Combine ketchup, bourbon, brown sugar, apple cider vinegar, soy sauce, and smoked paprika in a small saucepan. Simmer over medium-low heat 6–8 minutes, stirring occasionally, until slightly reduced and glossy. If cooking with alcohol-free preference, cook longer to burn off alcohol or substitute additional apple cider vinegar and a splash of orange juice. Toss sauce with wings and serve.

Chipotle BBQ Sauce (option)

In a small saucepan, combine ketchup, minced chipotle in adobo, honey, apple cider vinegar, smoked paprika, and salt. Simmer 4–6 minutes until cohesive and slightly thickened. Taste and adjust chipotle for heat. Toss wings with sauce and serve.

To Serve

Serve wings hot with your choice of sauce (Buffalo, House BBQ, Bourbon BBQ, or Chipotle BBQ). Provide blue cheese or ranch and celery sticks on the side. Optionally garnish with chopped parsley. Leftover wings keep 2–3 days refrigerated in an airtight container; reheat in a 375°F (190°C) oven until warmed through to preserve crispness.