The Chef

Restaurants

Meals

Drinks

Restaurants›Silver Spring House Restaurant›Chicken Wings Recipe

Chicken Wings Recipe

Name: Silver Spring House Restaurants Chicken Wings Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs chicken wings (whole, split into drumette + flat, tips removed); 1.5 tbs kosher salt; 1 tsp black pepper, freshly ground; 1 tsp garlic powder; 1 tsp paprika (sweet or smoked, your choice); 2 tbs baking powder (aluminum-free); 2 cups neutral oil for deep-frying (canola, peanut, or vegetable); 1 tbs oil for shallow-frying or convection oven (optional); 6 tbs unsalted butter; 3 tbs hot sauce (Frank's RedHot or similar cayenne-based); 1 tbs apple cider vinegar; 1 tbs brown sugar (light, packed); 1 tsp Worcestershire sauce; 0.5 tsp paprika; 0.5 tsp garlic powder; 1 tsp honey (optional, for touch of sweetness); 0.25 tsp salt; 0.25 tsp black pepper; 2 stalks celery sticks; 2 stalks carrot sticks; 0.5 cups blue cheese dressing or ranch; 1 tbs fresh parsley (optional, chopped)

Inspired by Silver Spring House Restaurant

Time1h 35m

Serves4

" Cincinnati's Best Chicken! " – Cincinnati Magazine

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Marinade

3 lbs chicken wings (whole, split into drumette + flat, tips removed)

1 1/2 tbs kosher salt

1 tsp Black pepper, freshly ground

1 tsp Watkins garlic powder

1 tsp paprika (sweet or smoked, your choice)

2 tbs baking powder (aluminum-free)

Frying / Crisping

2 cups neutral oil for deep-frying (canola, peanut, or vegetable)

1 tbs oil for shallow-frying or convection oven (optional)

Cincinnati-Style Sauce

6 tbs Unsalted butter

3 tbs hot sauce (Frank's RedHot or similar cayenne-based)

1 tbs Apple cider vinegar

1 tbs brown sugar (light, packed)

1 tsp Original Worcestershire Sauce

1/2 tsp Watkins paprika

1/2 tsp Watkins garlic powder

1 tsp honey (optional, for touch of sweetness)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

To Serve

2 stalks celery sticks

2 stalks carrot sticks

1/2 cups blue cheese dressing or ranch

1 tbs fresh parsley (optional, chopped)

Method

Chicken & Marinade

Prepare and dry the wings

If your wings are whole, separate into drumette and flat by cutting at the joint and discard tips (or save for stock). Pat the wings very dry with paper towels. Dry skin is essential for crisping.

Season and coat

Place wings in a large bowl. Sprinkle the kosher salt, black pepper, garlic powder, paprika, and baking powder evenly over the wings. Toss thoroughly so every wing is lightly and evenly coated. The baking powder raises the pH and helps crisp the skin when cooked.

Transfer coated wings to a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for at least 1 hour and up to overnight. This dries the skin further for maximum crispness.

Frying / Crisping

Heat oil for deep frying

If deep-frying: pour 2 cups of neutral oil into a heavy-bottomed pot or Dutch oven. Attach a thermometer and heat the oil to 350°F (175°C). Use enough oil to cover wings but leave headspace; don’t overfill the pot.

Fry wings in batches

Working in batches (do not overcrowd), fry wings for 8–10 minutes per batch, turning occasionally, until the skin is deep golden-brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a wire rack set over a sheet pan to drain. Let oil return to 350°F between batches.

Alternative: Oven+broiler or air fryer

If you prefer to avoid deep-frying: preheat oven to 450°F (230°C). Brush a thin layer of the optional 1 tablespoon oil on the wings, place on a wire rack over a baking sheet and roast 25–30 minutes, flip, then broil for 2–4 minutes to deepen color and crispness; or air-fry at 400°F (200°C) for 20–25 minutes, shaking halfway through, until crisp and cooked through.

Cincinnati-Style Sauce

Make the sauce

While the last batch of wings is frying (or while wings rest), melt the 6 tablespoons butter in a medium saucepan over low heat. Add the hot sauce, apple cider vinegar, brown sugar, Worcestershire sauce, paprika, garlic powder, honey (if using), salt, and black pepper. Whisk gently until combined and warmed through (do not boil). Taste and adjust: add more hot sauce for heat, more brown sugar/honey for sweetness, or a splash more vinegar for brightness. Keep warm on very low heat.

Toss wings in sauce

Place hot cooked wings in a large clean bowl. Pour the warm sauce over the wings and toss quickly but gently until wings are evenly coated. Work in batches if necessary so sauce evenly coats all wings.

To Serve

Transfer sauced wings to a platter. Garnish with chopped parsley if using. Serve immediately with celery and carrot sticks and the blue cheese or ranch dressing on the side for dipping.

Leftovers: store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to crisp before serving.