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Restaurants›The Brass Tap - Highland Village›Traditional Or Boneless Wings Recipe

Traditional Or Boneless Wings Recipe

Name: The Brass Tap - Highland Villages Traditional Or Boneless Wings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wings (whole, tips removed) or boneless chicken pieces; 1 tsp salt; 1 tsp black pepper; 1 tbs baking powder (aluminum-free) - for crispy traditional wings; 1 cup vegetable oil (for frying) or neutral oil for tossing/baking; 1 cup buttermilk; 1 tbs hot sauce (optional); 1 cup Buffalo sauce (melted butter + hot sauce); 1 cup BBQ sauce; 1 cup Honey garlic sauce; 0.5 cup Dry rub (alternative to sauce) - see spice mix below; 4 tbs unsalted butter; 0.75 cup Frank's-style hot sauce; 1 tbs honey or brown sugar (optional, for slight sweetness); 0.5 tsp Worcestershire sauce; 0.5 tsp garlic powder; 0.5 cup honey; 2 tbs soy sauce; 2 tsp garlic (minced); 1 tsp rice vinegar; 1 tsp cornstarch; 1 tbs water; 1 cup store-bought BBQ sauce or homemade; 1 tsp hot sauce (optional, to taste); 1 tbs paprika (smoked or sweet); 1 tsp brown sugar; 1 tsp garlic powder; 1 tsp onion powder; 0.25 tsp cayenne pepper (optional, for heat); 0.5 tsp salt

Inspired by The Brass Tap - Highland Village

Time1h

Serves4

TOSSED IN CHOICE OF SAUCE OR DRY RUB

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Ingredients

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Wings

2 lbs chicken wings (whole, tips removed) or boneless chicken pieces

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs baking powder (aluminum-free) - for crispy traditional wings

1 cup vegetable oil (for frying) or neutral oil for tossing/baking

Buttermilk Marinade (optional, for extra tender boneless wings)

1 cup Buttermilk

1 tbs hot sauce (optional)

Sauces (choose one or more; quantities make ~1 cup sauce each)

1 cup Buffalo sauce (melted butter + hot sauce)

1 cup BBQ sauce

1 cup Honey garlic sauce

1/2 cup Dry rub (alternative to sauce) - see spice mix below

Buffalo Sauce (if chosen)

4 tbs Unsalted butter

3/4 cup Frank's-style hot sauce

1 tbs honey or brown sugar (optional, for slight sweetness)

1/2 tsp Original Worcestershire Sauce

1/2 tsp Watkins garlic powder

Honey Garlic Sauce (if chosen)

1/2 cup Honey

2 tbs Aged soy sauce

2 tsp Garlic (minced)

1 tsp Rice vinegar

1 tsp Cornstarch

1 tbs water

BBQ Sauce (if chosen)

1 cup store-bought BBQ sauce or homemade

1 tsp hot sauce (optional, to taste)

Dry Rub (if chosen)

1 tbs paprika (smoked or sweet)

1 tsp Brown sugar

1 tsp Watkins garlic powder

1 tsp Onion powder

1/4 tsp cayenne pepper (optional, for heat)

1/2 tsp Celtic sea salt

1/2 tsp black pepper

To Serve

1/2 cup blue cheese dressing or ranch

4 stalks celery sticks

1 tbs chopped parsley (optional)

Method

Prep and Marinate

Trim and season

If using whole traditional wings, separate at joints to make drumettes and flats, discard tips or save for stock. Pat wings or boneless pieces dry with paper towels. Season lightly with 1 tsp salt and 1 tsp black pepper and set aside.

Optional buttermilk soak (boneless recommended)

If using boneless pieces or you want extra tender wings, combine 1 cup buttermilk and 1 tbsp hot sauce in a bowl. Submerge chicken, cover, and refrigerate 1–4 hours. Drain and pat dry before cooking.

Crisping the Wings (choose method)

Frying (traditional wings)

Toss wings in 1 tbsp baking powder and a pinch of additional salt and pepper to coat evenly (baking powder yields extra crispness). Heat 1–1.5 inches vegetable oil in a deep skillet or pot to 350°F (175°C). Fry wings in batches (do not overcrowd) for 8–10 minutes until golden brown and internal temp reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain for 2–3 minutes.

Oven-baked (healthier alternative / boneless)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Toss wings in a light coating of oil (about 1–2 tbsp) and spread on rack in a single layer. Bake 25–30 minutes, flipping halfway, until skin is crisp and internal temp is 165°F (74°C). For extra crispness, broil 1–2 minutes at the end while watching closely.

Air-fryer (if available)

Preheat air fryer to 400°F (200°C). Spray basket lightly with oil. Place wings in a single layer; cook 20–25 minutes (flip halfway) until crisp and cooked through.

Make Sauces / Dry Rub

Buffalo sauce

In a small saucepan over low heat, melt 4 tbsp butter. Whisk in 3/4 cup hot sauce, 1 tbsp honey (optional), 1/2 tsp Worcestershire, and 1/2 tsp garlic powder. Warm gently until combined; do not boil. Keep warm.

Honey garlic sauce

In a small saucepan, combine 1/2 cup honey, 2 tbsp soy sauce, 2 tsp minced garlic and 1 tsp rice vinegar. Mix 1 tsp cornstarch with 1 tbsp water, add to saucepan. Simmer gently until slightly thickened, about 2–3 minutes. Remove from heat and keep warm.

BBQ sauce

If using store-bought BBQ sauce, warm slightly in a saucepan and add a tsp hot sauce if you like heat. For homemade, use your preferred BBQ base.

Dry rub

Combine 1 tbsp paprika, 1 tsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp salt and 1/2 tsp black pepper in a small bowl and mix thoroughly.

Tossing and Serving

Toss wings in sauce

Place cooked wings in a large mixing bowl. Pour about 3/4 cup of your chosen sauce over the wings (adjust amount to taste) and toss vigorously until evenly coated. For extra saucy wings, add remaining sauce. If using dry rub, toss wings immediately after cooking with the dry rub until evenly coated.

Finish and plate

Transfer wings to a serving platter. Garnish with chopped parsley if desired. Serve immediately with blue cheese or ranch dressing and celery sticks on the side.

Leftovers

Store cooled leftover wings in an airtight container in the refrigerator up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to crisp, or reheat in an air fryer 5–7 minutes.