Jul 14 2026
Restaurants›Timothy's of Newark›Wings & Things Recipe

Wings & Things Recipe

Inspired by Timothy's of Newark
Time2h
Serves4

Wings, ribs, Southwest egg roll and mozzarella sticks…trust us, it’s a good combo… no subs please

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Ingredients

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Wings

Ribs

Southwest Egg Rolls

Mozzarella Sticks

Method

Wings

  1. 1

    Prepare Wings

    Preheat the oven to 400°F (200°C).

  2. 2

    Season Wings

    In a large bowl, toss the chicken wings with salt and garlic powder.

  3. 3

    Bake Wings

    Arrange the wings on a baking sheet and bake for 40-45 minutes until crispy.

  4. 4

    Toss in Sauce

    In a saucepan, melt the butter and mix it with the buffalo sauce. Toss the baked wings in the sauce before serving.

Ribs

  1. 5

    Prepare Ribs

    Preheat the oven to 275°F (135°C).

  2. 6

    Season Ribs

    Rub the ribs with paprika, black pepper, and brown sugar on both sides.

  3. 7

    Bake Ribs

    Wrap the ribs in foil and place on a baking sheet. Bake for 3 hours.

  4. 8

    Glaze Ribs

    Remove the foil and brush the ribs with barbecue sauce. Bake for another 30 minutes uncovered.

Southwest Egg Rolls

  1. 9

    Mix Filling

    In a large bowl, combine shredded chicken, black beans, corn, cheddar cheese, and cumin.

  2. 10

    Assemble Egg Rolls

    Place about 2 tablespoons of the filling on each tortilla, roll them up tightly, and seal the edges with water.

  3. 11

    Fry Egg Rolls

    Heat oil in a deep frying pan over medium heat. Fry the egg rolls until golden brown, about 4-5 minutes. Drain on paper towels.

Mozzarella Sticks

  1. 12

    Prepare Breading Station

    Set up three bowls: one with flour, one with beaten eggs, and one with bread crumbs mixed with Italian seasoning.

  2. 13

    Bread Cheese Sticks

    Dip each mozzarella stick in flour, then in egg, and finally coat with breadcrumbs.

  3. 14

    Fry Mozzarella Sticks

    Heat oil in a deep frying pan over medium heat. Fry the sticks until golden brown, about 2-3 minutes. Drain on paper towels.

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