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Chicken Wings Recipe

Name: Stone Creek Dining Company - Montgomerys Chicken Wings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs whole chicken wings (drumettes + wingettes), split and tips removed; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs baking powder (aluminum-free); 1 tbs vegetable oil (for tossing and brushing); 0.5 cup store-bought sweet Thai chili sauce; 1 tsp lime juice; 1 tbs fresh cilantro, finely chopped (optional garnish); 1 tsp sesame seeds (optional garnish); 0.5 cup your favorite BBQ sauce; 1 tsp hot sauce (e.g., sriracha or cayenne-based); 1 tsp apple cider vinegar; 0.5 tsp smoked paprika (optional for extra smoke); 2 tbs unsalted butter; 3 cloves garlic cloves, minced; 0.5 cup grated Parmesan cheese; 1 tbs fresh parsley, finely chopped; 0.5 tsp lemon zest; 0.25 tsp black pepper; 0.5 cup ranch or blue cheese dressing (optional); 2 stalks celery sticks (optional)

Inspired by Stone Creek Dining Company - Montgomery

Time1h

Serves4

CHOICE OF Sweet thai chili sauce, spicy bbq, or parmesan garlic

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Ingredients

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Chicken Wings

2 lbs whole chicken wings (drumettes + wingettes), split and tips removed

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1 tbs baking powder (aluminum-free)

1 tbs vegetable oil (for tossing and brushing)

Sweet Thai Chili Sauce (choice)

1/2 cup store-bought sweet Thai chili sauce

1 tsp ReaLime juice

1 tbs fresh cilantro, finely chopped (optional garnish)

1 tsp sesame seeds (optional garnish)

Spicy BBQ Sauce (choice)

1/2 cup your favorite BBQ sauce

1 tsp hot sauce (e.g., sriracha or cayenne-based)

1 tsp Apple cider vinegar

1/2 tsp smoked paprika (optional for extra smoke)

Parmesan Garlic Sauce (choice)

2 tbs Unsalted butter

3 cloves Garlic cloves, minced

1/2 cup Grated Parmesan cheese

1 tbs fresh parsley, finely chopped

1/2 tsp Lemon zest

1/4 tsp black pepper

To Serve

1/2 cup ranch or blue cheese dressing (optional)

2 stalks celery sticks (optional)

Method

Chicken Wings

Prepare wings

Pat the wings dry with paper towels. Removing surface moisture helps crisp the skin.

Place the wings in a large bowl. Sprinkle the kosher salt, black pepper, and baking powder over the wings. Toss thoroughly so each piece is lightly and evenly coated. The baking powder helps the skin crisp during cooking.

Arrange a wire rack on a baking sheet lined with foil for easier cleanup. Place wings in a single layer on the rack with a little space between pieces. Let rest in the refrigerator uncovered for 30 minutes to 1 hour if time allows (optional) to further dry the skin.

Preheat oven to 425°F (220°C). If you prefer frying or air-frying, preheat oil to 350°F (175°C) or set air fryer to 400°F (200°C) — directions below assume oven method.

Brush or very lightly drizzle the wings with 1 tablespoon vegetable oil to promote browning.

Roast on the middle rack for 35–45 minutes, turning once halfway through, until skin is deep golden-brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end while watching closely to avoid burning.

Sweet Thai Chili Sauce (choice)

While wings roast, combine 1/2 cup sweet Thai chili sauce and 1 teaspoon lime juice in a small bowl. Stir until smooth.

When wings are fully cooked, place them in a clean large bowl, pour the sauce over the wings, and toss gently to coat each wing evenly.

Transfer to a serving platter and garnish with chopped cilantro and sesame seeds if using. Serve immediately with ranch or blue cheese if desired.

Spicy BBQ Sauce (choice)

Combine 1/2 cup BBQ sauce, 1 teaspoon hot sauce, 1 teaspoon apple cider vinegar, and 1/2 teaspoon smoked paprika in a small saucepan. Warm over low heat, stirring, until sauce is glossy and slightly thickened, about 3–4 minutes. Taste and adjust heat or acidity as desired.

Toss the cooked wings in the warm spicy BBQ sauce until evenly coated. Return wings to the baking sheet and place under broiler 1–2 minutes to set the glaze (watch carefully).

Serve hot with optional celery sticks and dressing for dipping.

Parmesan Garlic Sauce (choice)

Melt 2 tablespoons butter in a small skillet over medium-low heat. Add the 3 minced garlic cloves and cook gently for 30–45 seconds until fragrant — do not brown.

Remove from heat and stir in 1/2 cup grated Parmesan, 1 tablespoon chopped parsley, 1/2 teaspoon lemon zest, and 1/4 teaspoon black pepper. Mix to form a loose sauce; if it seems too thick, add 1–2 teaspoons warm water to reach coating consistency.

Place cooked wings in a bowl, pour the warm Parmesan garlic mixture over them, and toss to coat thoroughly. Garnish with extra parsley and more grated Parmesan if desired. Serve immediately.

To Serve

Arrange sauced wings on a platter. Provide ranch or blue cheese dressing and celery sticks on the side. Serve hot.

Leftovers can be refrigerated in an airtight container up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to crisp, or rewarm in a skillet over medium heat.