8 Wings Recipe
served with celery and blue cheese dressing. Tossed in your choice of (house made Buffalo Garlic, BBQ, Lemon Pepper, Garlic Parmesan, or Sweet Red Chili)
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Ingredients
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Wings & Marinade
Cooking Oil (for frying) or Oven Drizzle
Sauce Options (choose one)
House Buffalo Garlic Sauce (makes ~3/4 cup)
Garlic Parmesan Sauce (makes ~3/4 cup)
BBQ Sauce (quick)
Lemon Pepper Toss
Sweet Red Chili Sauce (store-bought or quick glaze)
Accompaniments
Method
Wings & Preparation
Pat the 8 chicken wings dry with paper towels. Trim any excess skin or tips if desired.
In a large bowl, combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tbs baking powder. Toss the wings in the seasoning/baking powder mixture until evenly coated. This will help create crisp skin whether frying or baking.
Cooking (Fry or Bake)
Deep-fry method (recommended for crispiest skin)
Heat 3–4 inches of vegetable oil in a heavy pot to 350°F (175°C). Fry the wings in batches (do not overcrowd) for 8–10 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack or paper towels to drain.
Oven-bake method (alternative)
Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly brush wings with 1/2 cup (total) vegetable oil or drizzle with 2–3 tbs olive oil so skin is lightly coated. Bake for 35–40 minutes, flipping once at 20 minutes, until crisp and internal temp 165°F (74°C).
Sauce Preparation (choose and prepare one)
House Buffalo Garlic Sauce
In a small saucepan over low heat, melt 4 tbs butter. Add 1/2 cup hot sauce, 1 tsp minced garlic, 1 tsp honey (optional) and 1/2 tsp apple cider vinegar. Whisk until combined and warm. Keep on very low heat so it stays fluid for tossing.
Garlic Parmesan Sauce
In a small skillet over medium-low heat, melt 3 tbs butter with 1 tsp olive oil. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 1/2 cup grated Parmesan, 1 tbs chopped parsley and 1/4 tsp black pepper until a loose sauce forms. If too thick, add 1–2 tsp hot water to loosen.
BBQ Sauce
Combine 1/2 cup prepared BBQ sauce with 1 tbs honey and 1/2 tsp apple cider vinegar in a small saucepan. Warm gently over low heat, stirring until slightly glossy and combined.
Lemon Pepper Toss
Melt 2 tbs butter and stir in 1 tbs lemon pepper seasoning and 1/2 tsp lemon zest. Warm briefly until combined; this is a dry-style toss rather than a saucy glaze.
Sweet Red Chili Sauce
Combine 1/2 cup sweet red chili sauce with 1 tsp lime juice in a small saucepan and warm for 1–2 minutes until slightly thinned and glossy.
Tossing & Plating
Place the cooked wings in a large mixing bowl. Choose one prepared sauce/toss and pour it over the wings — use about 1/3 to 1/2 cup of sauce depending on how saucy you want them. Toss gently but thoroughly until wings are evenly coated.
Transfer the tossed wings to a serving plate. Arrange celery sticks alongside and serve with 1/2 cup blue cheese dressing for dipping.
Notes
All sauce ingredient amounts are scaled to dress 8 wings (roughly 1/3–1/2 cup sauce). Adjust sweetness, heat, or salt to taste. Ensure internal wing temperature reaches 165°F (74°C) before serving.