Wangz Recipe
(6) crispy naked chicken wings tossed in sauce of your choice. (Buffalo, Bourbon, Sweet Chili, Hot Honey, Honey BBQ, Korean BBQ, Teriyaki, Sweet Teriyaki, Kickin' Bourbon, Garlic Parm, Old Bay, Honey Old Bay, Lemon Pepper, Honey Lemon Pepper, Hot Lemon Pepper, 7 Sauce, or Dry) | 12 wings $16.99
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Ingredients
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Wings
Crisp Coating
Oil for Frying
Sauce (choose one; quantities for tossing 6 wings)
Finishes & Garnish
Method
Prep
Dry and season wings
Pat the 6 wings thoroughly dry with paper towels. Season evenly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika; rub to coat all surfaces.
Set up coating
In a wide bowl or shallow dish, whisk together 1/2 cup all-purpose flour, 2 tbs cornstarch, 1/2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly combined. This mixture creates a light, crispy exterior.
Frying
Heat oil
Pour about 3 cups neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches. Heat to 350°F (175°C). If you don’t have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds.
Dredge wings
Toss the seasoned wings in the flour/cornstarch mixture, pressing lightly so the coating adheres. Shake off excess and set wings on a wire rack or plate while oil reaches temperature.
First fry (optional for extra crisp)
Fry wings in batches (do not crowd) for 6–7 minutes until pale golden and cooked through (internal temp ~160°F / 71°C). Remove to a wire rack and rest 5 minutes. This step renders fat and helps crispness.
Final fry
Return wings to hot oil and fry a second time for 2–3 minutes until deep golden and very crisp. Total frying time per wing typically 8–10 minutes depending on size. Transfer wings to a paper towel-lined tray or wire rack to drain briefly.
Sauce & Toss
Warm or finish sauces
Prepare or warm your chosen sauce (about 1/4 cup). For butter-based sauces (Buffalo, Garlic Parm, Old Bay butter blends, Honey Old Bay, Honey Lemon Pepper), melt 1–2 tbs unsalted butter in a small skillet over low heat, then whisk in the sauce components and heat gently until combined. For dry seasonings (Old Bay dry, Lemon Pepper dry), place wings in a large bowl and sprinkle seasoning while tossing. For sticky sauces (Sweet Chili, Teriyaki, Korean BBQ, Honey BBQ, Hot Honey, Bourbon blends), warm gently until slightly fluid but not boiling.
Toss wings in sauce
Place the fried wings in a large mixing bowl. Pour about 1/4 cup of your chosen sauce over the wings. Toss quickly but gently with tongs or two spoons until each wing is evenly coated. If you prefer a lighter coating, start with 2 tbs and add more to taste. For Dry-style, skip sauces and immediately season with dry rub (1 tsp Old Bay or 1 tsp lemon pepper) and toss.
Finish
Transfer wings to a serving plate. If using Garlic Parmesan, immediately toss with 2 tbs grated Parmesan and 1 tbs chopped parsley or green onion. For other butter-based finishes, spoon any residual sauce from the pan over the wings. Serve with lemon wedges and extra sauce on the side if desired.
Notes & Safety
Ensure wings reach a safe internal temperature of 165°F (74°C) when measured in the thickest part. Fry in batches to keep oil temperature steady. Adjust sauce quantity if making 12 wings (double) — the menu lists 12 wings for 16.99; this recipe yields 6 wings. Store leftover wings in an airtight container in the refrigerator up to 3 days; re-crisp in a 400°F (200°C) oven for 8–10 minutes.