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Restaurants›Smith's Public House›Chicken Wings/boneless Wings Recipe

Chicken Wings/boneless Wings Recipe

Name: Smith's Public Houses Chicken Wings/Boneless Wings Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 10 pieces chicken wings (whole, tips removed) or boneless chicken pieces; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp paprika; 1 tsp baking powder (for extra crisp); 2 tbs neutral oil (for frying or brushing if baking); 1 set Buffalo (Medium or Hot); 0.5 cup hot sauce (Frank's or similar); 2 tbs unsalted butter; 2 tbs honey (for hot honey option); 0.5 cup sweet chili sauce; 2 tsp lemon pepper; 0.5 cup BBQ sauce; 0.5 tsp hot honey (for spicy hot honey variation); 2 cloves garlic; 0.25 cup grated Parmesan; 0.25 cup mayonnaise; 1 tsp Dijon mustard; 1 tbs honey (for honey mustard); 1 tsp lemon juice (for lemon pepper/garlic-parmesan brightness); 0.25 tsp red pepper flakes (optional, for heat); 0 to taste salt (for sauce, to taste); 0 to taste black pepper (for sauce, to taste); 1 tbs fresh parsley (optional, chopped); 0.5 cup blue cheese or ranch dressing (for serving); 2 pieces lemon wedges (optional)

Inspired by Smith's Public House

Time45m

Serves2

10 wings, choice of medium, hot, sweet chili, lemon pepper sauce, BBQ, hot honey hot crispy oil, garlic parmesan, honey mustard

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Ingredients

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Chicken & Marinade

10 pieces chicken wings (whole, tips removed) or boneless chicken pieces

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Watkins paprika

1 tsp baking powder (for extra crisp)

2 tbs neutral oil (for frying or brushing if baking)

Sauce Options (choose one)

1 set Buffalo (Medium or Hot)

1/2 cup hot sauce (Frank's or similar)

2 tbs Unsalted butter

2 tbs honey (for hot honey option)

1/2 cup sweet chili sauce

2 tsp lemon pepper

1/2 cup BBQ sauce

1/2 tsp hot honey (for spicy hot honey variation)

2 cloves Garlic

1/4 cup grated Parmesan

1/4 cup Mayonnaise

1 tsp Dijon mustard

1 tbs honey (for honey mustard)

1 tsp lemon juice (for lemon pepper/garlic-parmesan brightness)

1/4 tsp red pepper flakes (optional, for heat)

0 to taste salt (for sauce, to taste)

0 to taste black pepper (for sauce, to taste)

Finishing & Serving

1 tbs fresh parsley (optional, chopped)

1/2 cup blue cheese or ranch dressing (for serving)

2 pieces lemon wedges (optional)

Method

Chicken & Preparation

Prep the chicken

Pat 10 wings (or 10 pieces of boneless chicken) dry with paper towels. If using whole wings, remove tips and separate drumettes and flats if not already done.

Place the chicken in a bowl and season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1 tsp baking powder. Toss to coat evenly. Let rest for 10–15 minutes to let the coating adhere.

If baking: preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Brush chicken lightly with 2 tbs neutral oil. If frying: heat 1.5–2 inches of neutral oil in a deep pot to 350°F (175°C).

Cook the Chicken

Bake method (crispy)

Arrange wings in a single layer on the rack and bake 25–30 minutes, turning once halfway, until skin is golden brown and internal temp reaches 165°F (74°C). Bake boneless pieces 18–22 minutes depending on size.

Fry method (extra crispy)

Working in batches, fry wings 8–10 minutes until deep golden and internal temp is 165°F (74°C). Drain on a rack or paper towels. Fry boneless pieces 4–6 minutes until cooked through.

Air-fryer method

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer and cook 20–25 minutes, shaking or turning every 7–8 minutes, until crisp and cooked through.

Sauce Assembly & Tossing

Buffalo (Medium or Hot)

In a small saucepan over low heat, melt 2 tbs unsalted butter. Stir in 1/2 cup hot sauce and 1–2 tbs honey if you want medium sweetness (omit for hotter). Heat until combined and warm but not boiling. Taste and adjust heat by adding more hot sauce for hot, or a bit more honey for medium.

Hot Honey

Warm 2 tbs honey with 1/2 tsp crushed red pepper or 1/2 tbs hot sauce in a small pan for 30–60 seconds, whisk to combine. For a runnier sauce, add 1/2 tbs water.

Sweet Chili

Use 1/2 cup sweet chili sauce warmed gently in a saucepan. If you want it thinner, stir in 1 tsp lime or lemon juice.

Lemon Pepper

Toss cooked wings with 2 tsp lemon pepper and 1 tsp lemon juice plus 1 tbs melted butter or oil to help the seasoning stick. Taste and add salt if needed.

BBQ

Heat 1/2 cup BBQ sauce gently until warm. Toss cooked wings in the warmed sauce to coat evenly.

Garlic Parmesan

Mince 2 garlic cloves and gently sauté in 1 tbs butter over low heat for 30–45 seconds until fragrant (do not brown). Remove from heat, mix with 1/4 cup grated Parmesan and 1 tsp lemon juice. Toss wings in the garlic-Parmesan mixture so cheese clings to the warm wings. Sprinkle extra Parmesan if desired.

Honey Mustard

Whisk together 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1 tbs honey and 1 tsp lemon juice until smooth. Warm the cooked wings briefly (optional) and toss with the honey-mustard or serve the sauce on the side for dipping.

After preparing the chosen sauce, place the cooked wings in a large mixing bowl, pour the sauce over them, and toss thoroughly until evenly coated. For extra crispness, toss very gently so coating doesn’t make wings soggy; alternatively, brush sauce on and briefly return wings to the oven or air fryer for 2–3 minutes to set the glaze.

Finish & Serve

Transfer coated wings to a serving platter. Sprinkle chopped parsley or extra grated Parmesan for garnish if using. Serve with blue cheese or ranch dressing and lemon wedges on the side.

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