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Chicken Wings Recipe

Name: Smith's Public Houses Chicken Wings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wings (drumettes + flats) or boneless chicken pieces; 1 tsp salt; 0.5 tsp black pepper; 1 tbs baking powder (aluminum-free); 0.5 cups vegetable oil (for frying) or to lightly coat for oven/air-fryer; 2 tbs cornstarch; 0.75 cups Buffalo sauce (hot sauce + butter); 0.75 cups Honey BBQ sauce; 0.5 cups Garlic Parmesan sauce; 0.5 cups Ranch dressing (for serving); 0.5 cups Blue cheese dressing (for serving); 0.5 cups Frank's red hot or similar cayenne hot sauce; 4 tbs unsalted butter; 1 tsp white vinegar; 0.5 tsp Worcestershire sauce; 1 tsp honey (optional, to mellow heat); 2 tbs unsalted butter; 2 cloves garlic (minced); 0.25 cups grated Parmesan; 1 tbs fresh parsley (chopped); 0.25 tsp black pepper

Inspired by Smith's Public House

Time1h

Serves4

Regular or Boneless choice of wing sauce

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Ingredients

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Chicken

2 lbs chicken wings (drumettes + flats) or boneless chicken pieces

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs baking powder (aluminum-free)

Coating & Frying / Crisping (optional for oven or air-fryer)

1/2 cups vegetable oil (for frying) or to lightly coat for oven/air-fryer

2 tbs Cornstarch

Sauces (choose one or provide multiple for variety)

3/4 cups Buffalo sauce (hot sauce + butter)

3/4 cups Honey BBQ sauce

1/2 cups Garlic Parmesan sauce

1/2 cups Ranch dressing (for serving)

1/2 cups Blue cheese dressing (for serving)

Buffalo sauce ingredients (if making fresh)

1/2 cups Frank's red hot or similar cayenne hot sauce

4 tbs Unsalted butter

1 tsp white vinegar

1/2 tsp Original Worcestershire Sauce

1 tsp honey (optional, to mellow heat)

Garlic Parmesan sauce ingredients (if making fresh)

2 tbs Unsalted butter

2 cloves Garlic (minced)

1/4 cups grated Parmesan

1 tbs Fresh parsley (chopped)

1/4 tsp black pepper

Method

Prep the chicken

Dry and season

Pat chicken wings or boneless pieces thoroughly dry with paper towels. In a large bowl, combine salt, 1/2 tsp black pepper, and baking powder. Toss wings with the seasoning mixture until evenly coated. Sprinkle cornstarch over wings and toss again to create a light, even coating (this helps crispiness).

Cook: Fry, Oven, or Air-Fryer (choose one)

Deep-fry method

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry wings in batches (do not overcrowd) for 8–10 minutes for regular wings, or 5–7 minutes for boneless pieces, until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack or paper towel-lined tray to drain.

Oven-baked method

Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly brush or spray wings with oil. Arrange wings single layer on the rack. Bake 25–30 minutes for regular wings, flipping once halfway, or 18–22 minutes for boneless, until crisp and internal temperature is 165°F (74°C). For extra crispiness, broil 1–2 minutes at the end while watching closely.

Air-fryer method

Preheat air-fryer to 400°F (200°C). Lightly coat wings with oil and place in a single layer (cook in batches if needed). Cook regular wings 20–25 minutes, shaking or flipping every 6–8 minutes; cook boneless 12–16 minutes, until crisp and internal temperature is 165°F (74°C).

Make sauces (if using store-bought, skip to toss step)

Buffalo sauce (fresh)

In a small saucepan over low heat, melt 4 tbs unsalted butter. Whisk in 1/2 cup hot sauce, 1 tsp white vinegar, 1/2 tsp Worcestershire sauce and 1 tsp honey if desired. Warm until combined and slightly thickened, then remove from heat.

Garlic Parmesan sauce (fresh)

In a small skillet over medium heat, melt 2 tbs butter. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Remove from heat, stir in 1/4 cup grated Parmesan, 1 tbs chopped parsley and 1/4 tsp black pepper until combined.

Toss and serve

Place cooked wings in a large clean bowl. Pour chosen sauce (about 1/2–3/4 cup per 2 lbs wings) over wings and toss gently but thoroughly to coat each piece. For multiple sauces, divide wings into portions and toss separately. For a saucy-but-not-soggy finish, reserve 2–3 tbs of sauce to drizzle at service.

Arrange wings on a platter. Serve immediately with ranch and/or blue cheese dressing on the side and extra chopped parsley if using garlic parmesan. Provide lemon wedges if desired.