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Chicken Wings Recipe

Name: T-BONE PRIME STEAKHOUSEs Chicken Wings Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 pieces chicken wings (whole, tips removed or split into drumettes and flats); 1 tsp kosher salt; 1 tsp black pepper (freshly ground); 1 tbs baking powder (aluminum-free); 1 tbs neutral oil (vegetable or canola) for toss / cooking; 0.5 cups hot sauce (Frank's RedHot or similar); 2 tbs unsalted butter; 0.5 tbs honey (optional, to soften heat); 0.5 tsp worcestershire sauce; 0.5 tsp garlic powder; 0.25 tsp salt; 0.5 cups store-bought or homemade BBQ sauce; 0.5 tbs apple cider vinegar (optional, to brighten); 0.5 tbs honey or brown sugar (optional, for glaze); 3 tbs unsalted butter; 2 cloves garlic (minced, about 2 large cloves); 0.25 cups grated Parmesan cheese; 1 tbs fresh parsley (finely chopped); 0.5 tbs lemon juice (fresh); 0.25 tsp black pepper; 0.25 tsp salt; 4 pieces celery sticks; 4 pieces carrot sticks; 0.25 cups ranch or blue cheese dressing

Inspired by T-BONE PRIME STEAKHOUSE

Time55m

Serves2

8 chicken wings with choice of Buffalo, BBQ, or Garlic Parmesan

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Ingredients

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Chicken & Marinade

8 pieces chicken wings (whole, tips removed or split into drumettes and flats)

1 tsp kosher salt

1 tsp black pepper (freshly ground)

1 tbs baking powder (aluminum-free)

1 tbs neutral oil (vegetable or canola) for toss / cooking

Buffalo Sauce (choose if Buffalo)

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

2 tbs Unsalted butter

1/2 tbs honey (optional, to soften heat)

1/2 tsp Original Worcestershire Sauce

1/2 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

BBQ Sauce (choose if BBQ)

1/2 cups store-bought or homemade BBQ sauce

1/2 tbs apple cider vinegar (optional, to brighten)

1/2 tbs honey or brown sugar (optional, for glaze)

Garlic Parmesan Sauce (choose if Garlic Parmesan)

3 tbs Unsalted butter

2 cloves garlic (minced, about 2 large cloves)

1/4 cups Grated Parmesan cheese

1 tbs fresh parsley (finely chopped)

1/2 tbs lemon juice (fresh)

1/4 tsp black pepper

1/4 tsp Celtic sea salt

To Serve

4 pieces celery sticks

4 pieces carrot sticks

1/4 cups ranch or blue cheese dressing

Method

Chicken & Cooking

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top (if available) so air can circulate under the wings for crisping. Pat the wings very dry with paper towels — removing surface moisture helps them crisp.

Season and coat

In a large bowl, combine kosher salt, black pepper and baking powder. Add the wings and drizzle 1 tablespoon neutral oil over them. Toss thoroughly so each wing is evenly coated with the dry mixture and oil. The baking powder helps the skin crisp in the oven.

Arrange and roast

Arrange wings in a single layer on the prepared rack (or directly on the foil-lined pan if no rack). Roast in the preheated oven for 25 minutes. Flip the wings, then roast another 15–20 minutes until deep golden brown and internal temperature reaches 165°F (74°C) and skin is crisp. Total roasting time: about 40–45 minutes depending on wing size.

Finish crisp (optional)

If you want extra crispness, broil on high for 2–3 minutes while watching closely to avoid burning. Remove from oven and let rest 3 minutes before saucing.

Buffalo Sauce

While wings roast, make the Buffalo sauce. In a small saucepan over low heat, combine the hot sauce, unsalted butter, honey (if using), worcestershire, garlic powder and 1/4 tsp salt. Whisk gently until butter is melted and sauce is smooth and slightly thickened, about 3–4 minutes. Keep warm on lowest heat or transfer to a heatproof bowl.

Toss wings with sauce: place roasted wings in a large clean bowl. Pour warm Buffalo sauce over the wings and toss thoroughly until evenly coated. Transfer to a serving plate.

BBQ Sauce

Warm the BBQ sauce in a small saucepan over low heat and stir in apple cider vinegar and honey/brown sugar if using to balance acidity and add shine. Heat until just simmering and smooth, about 2–3 minutes.

Toss wings with sauce: put roasted wings in a large bowl, pour the warmed BBQ sauce over them and toss to coat evenly. For a sticky glaze, return sauced wings to the baking sheet and roast 4–6 minutes at 425°F to set the glaze, then remove and serve.

Garlic Parmesan Sauce

In a small skillet over medium-low heat, melt 3 tbs butter. Add minced garlic and cook gently until fragrant, about 45–60 seconds (do not brown). Remove from heat and stir in lemon juice, grated Parmesan, chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Mix until combined; the residual heat will melt the cheese and bind the sauce.

Toss wings with sauce: place roasted wings in a large bowl, pour the garlic-Parmesan mixture over them and toss gently so wings are evenly coated. If you prefer the cheese more melty, return coated wings to oven for 2–3 minutes before serving.

To Serve

Arrange sauced wings on a platter with celery and carrot sticks. Serve immediately with ranch or blue cheese on the side. Provide napkins; wings are best hot and crisp.