6 Traditional Or Boneless Wings Recipe

Name: The Brass Tap - Highland Villages 6 Traditional Or Boneless Wings Recipe
Cook time: 55 min
Total time: 55 min
Yield: 1 servings
Cuisine: American
Ingredients: 6 pieces chicken wings (whole, tip removed and split into drumette + flat) or boneless chicken pieces; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp garlic powder; 1 tsp paprika (smoked or sweet); 1 tbs baking powder (aluminum-free); 1 cups neutral oil (vegetable, canola, or peanut) for deep frying; 1 tbs or can use olive oil for roasting; 2 tbs unsalted butter; 3 tbs hot sauce (Frank's RedHot or similar); 1 tsp honey (optional, for slight sweetness); 1 tsp apple cider vinegar (optional, for brightness); 0.25 tsp salt; 0.25 cups blue cheese dressing or ranch; 2 sticks celery sticks; 1 tbs chopped fresh parsley (optional)

Inspired by The Brass Tap - Highland Village

Time55m

Serves1

Make 6 Traditional Or Boneless Wings Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Wings

6 pieces chicken wings (whole, tip removed and split into drumette + flat) or boneless chicken pieces

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tsp Watkins garlic powder

1 tsp paprika (smoked or sweet)

1 tbs baking powder (aluminum-free)

Oil (for frying or roasting)

1 cups neutral oil (vegetable, canola, or peanut) for deep frying

1 tbs or can use olive oil for roasting

Classic Buffalo Sauce

2 tbs Unsalted butter

3 tbs hot sauce (Frank's RedHot or similar)

1 tsp honey (optional, for slight sweetness)

1 tsp apple cider vinegar (optional, for brightness)

1/4 tsp Celtic sea salt

Optional Dips & Garnish

1/4 cups blue cheese dressing or ranch

2 sticks celery sticks

1 tbs chopped fresh parsley (optional)

Method

Prepare the wings

Trim and dry

If using whole wings, remove wing tips and separate into drumette and flat so you have 6 pieces total. Pat the wings dry very thoroughly with paper towels — drying removes surface moisture so skin crisps better.

Place the wings in a bowl. Sprinkle kosher salt, black pepper, garlic powder, paprika and baking powder over them. Toss with your hands (or tongs) until evenly coated. The baking powder helps achieve a crisp exterior when frying or roasting.

Cook the wings (choose one method)

Deep-fry (crispiest)

Heat neutral oil in a heavy pot or deep fryer to 350°F (175°C). (Approximately 1 cup of oil will shallow-deep fry 6 wings if using a small pot; add more oil if needed to cover.) Carefully add wings in batches if necessary so they don't crowd. Fry for 8–10 minutes until skin is golden-brown and internal temperature reads 165°F (74°C). Remove with a slotted spoon and place on a wire rack or paper towels to drain.

Oven-roast (easier, less oil)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly brush or toss wings with 1 tablespoon olive oil so the baking powder activates and skin crisps. Arrange wings spaced apart on the rack. Roast for 35–40 minutes, flipping once at about 20 minutes, until skin is browned and internal temperature reaches 165°F (74°C).

Air-fryer (quick, very crispy)

Preheat air fryer to 400°F (200°C). Place wings in a single layer in the basket (cook in two small batches if they don't fit). Cook 18–22 minutes, shaking or flipping halfway through, until golden and internal temperature is 165°F (74°C).

Make the Buffalo sauce

While wings cook, make the sauce. In a small saucepan over low heat, melt the butter. Add hot sauce, honey, and apple cider vinegar. Whisk until combined and warmed through. Taste and adjust salt if needed. Keep warm until ready to toss with wings.

Toss and serve

Place the cooked wings in a large bowl. Pour the warm Buffalo sauce over them and toss quickly but gently until evenly coated. If you prefer saucy-on-the-side, serve sauce alongside instead.

Transfer wings to a serving plate. Sprinkle chopped parsley if using. Serve immediately with blue cheese or ranch dressing and celery sticks.