Traditional Wings Recipe
Eight traditional wings tossed in your choice of sauce or dry rub, served with ranch or bleu cheese dressing • Sauces: Kickin Bourbon, BBQ, Lumberjack BBQ, Buffalo, Hot Buffalo, Thai Chili, Garlic Parmesan, Salted Caramel, PB&J (jalapeno/berry) | Dry rubs: house rub, garlic romano, Caribbean jerk.
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Ingredients
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Wings & Cooking
Optional Coating (for crispier skin)
Sauce & Rub Options (choose one)
Dips & Garnish
Method
Wings & Cooking
Prep wings
Pat the 8 wing sections very dry with paper towels. Trim any excess skin or small pin feathers. Lightly season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
Optional crisp coating
If you want extra-crisp skin, toss wings in a small bowl with 1 tablespoon baking powder and 1 teaspoon cornstarch until evenly coated. This step is optional but recommended for frying or oven-roasting.
Choose cooking method
You may deep-fry or oven-roast the wings. For frying: heat 2 cups vegetable oil in a deep pot or skillet to 350°F (about medium-high). For oven-roasting: preheat oven to 425°F (220°C) and line a baking sheet with foil and a wire rack; brush rack with oil.
Fry method
Working in a single layer, carefully lower wings into the 350°F oil and fry for 8–10 minutes until golden brown and internal temperature reaches 165°F. Remove with a slotted spoon and drain on paper towels for 2 minutes.
Oven method
Arrange wings skin-side up on the prepared rack. Roast for 35–40 minutes, flipping once at 20 minutes, until skin is browned and internal temperature is 165°F and juices run clear.
Sauce & Rub Options
Apply a dry rub
If using a dry rub (House, Garlic Romano, or Caribbean Jerk), place the cooked wings in a large bowl while still hot. Sprinkle 1 tablespoon of the chosen rub over the wings and toss thoroughly until evenly coated. Adjust to taste.
Apply a sauce
If using a sauce (choose one of the listed sauces), warm 1/2 cup of the chosen sauce in a small saucepan over low heat for 1–2 minutes or microwave for 20–30 seconds until slightly warm and fluid. Place cooked wings in a large bowl, pour the warm sauce over them, and toss vigorously for 20–30 seconds until every wing is evenly coated. For sticky sauces (PB&J, Salted Caramel, Lumberjack BBQ), toss gently to avoid tearing the skin.
Adjust heat and glaze
For extra gloss, return sauced wings to a 400°F oven for 3–5 minutes (or under a broiler for 30–45 seconds) to set the glaze—watch closely to prevent burning. For buffalo sauces, add a pat of butter (about 1 tsp) to the warm sauce before tossing for a silkier finish.
Dips & Serving
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven for 8–10 minutes or until warmed through to maintain crispness; reapply a little extra sauce if needed.