Fairway Feast Platter: Topgolf Wings Plain (no Sauce, No Dressing) Recipe

Prep the wings

Pat the wings dry thoroughly with paper towels. If not already split, separate whole wings into drumettes and flats by cutting at the joint; remove wing tips if desired. Drying is critical for crispness.

Season and coat

In a large bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and baking powder. Toss the dried wings in the spice/baking powder mixture until evenly coated. The baking powder helps create a crisp exterior without sauce.

Rest to set

Arrange the coated wings on a wire rack set over a sheet pan in a single layer. Let rest uncovered in the refrigerator for 30–60 minutes (or at least 15 minutes at room temperature) to allow the coating to adhere and skin to dry slightly.

Cook — oven method (crispy)

Preheat oven to 425°F (220°C). Place the rack with wings on the sheet pan into the oven. Roast for 25–30 minutes, then flip each wing and continue roasting 10–15 minutes more until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching closely to prevent burning.

Cook — air fryer method (alternative)

Preheat the air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches if needed). Air fry 18–22 minutes, shaking the basket or turning halfway, until golden and crisp and internal temperature reaches 165°F (74°C).

Finish and oil

When wings are done, transfer to a clean bowl or back to the sheet pan. Lightly brush or toss with neutral oil (about 2 teaspoons) to add sheen and help any dry seasonings adhere without adding sauce. Taste and adjust with a light sprinkle of salt if needed.

Arrange wings on a large platter. Garnish with chopped fresh parsley and lemon wedges. Serve with celery sticks on the side. Because this menu item is explicitly "plain (no sauce, no dressing)", do not provide or serve dipping sauces.