Restaurants›Topgolf Knoxville›Topgolf Wing Trio Plain (no Sauce, No Dressing) Recipe

Topgolf Wing Trio Plain (no Sauce, No Dressing) Recipe

Time1h

Serves4

Make Topgolf Wing Trio Plain (no Sauce, No Dressing) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Wings

2 lb chicken wing sections (drumettes + flats), split and tips removed1 tsp kosher salt1 tsp freshly ground black pepper1 tbs baking powder (aluminum-free)

For cooking (optional equipment & finishing)

1 cup neutral oil for frying (vegetable or canola) OR high-smoke oil for oven crisping4 each lemon wedges2 tbs Fresh parsley, chopped

Dipping / Serving (served on the side; the item requested no sauce or dressing)

1/2 cup blue cheese dressing (optional, serve on side)1/2 cup ranch dressing (optional, serve on side)

Method

Prep

Pat the wing sections completely dry with paper towels. Removing surface moisture is essential for crisp skin.

Place the wings in a large bowl. Sprinkle the kosher salt, black pepper, and baking powder over the wings. Toss thoroughly to coat each piece evenly. The baking powder dries the skin and helps it crisp; do not confuse with baking soda.

For best results, cover the bowl and refrigerate the seasoned wings on a rack for 30–60 minutes (or up to overnight) to dry further. If short on time, proceed immediately to cook.

Method A — Deep Fry (crisp, restaurant-style)

Heat oil

Pour about 1 to 1 1/2 cups of oil into a deep skillet or Dutch oven (enough to come 1 1/2–2 inches up the sides). Heat the oil to 350°F (175°C). Use a thermometer to maintain temperature.

Working in batches (do not overcrowd), gently lower wings into the oil and fry for 8–10 minutes, turning occasionally, until skin is deep golden brown and internal temperature reaches 165°F (74°C).

Remove wings with a slotted spoon and drain on a wire rack set over a baking sheet (or paper towels). Let rest 2–3 minutes.

If you want extra-crispy skin, raise oil temperature to 375°F (190°C) and return wings for 1 minute more, then drain again.

Method B — Oven Crispy (no deep frying)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly oil the rack so wings won’t stick.

Arrange wings in a single layer on the rack with space between pieces. Lightly brush or spray the wings with a thin coating of oil (about 1–2 tbs total).

Bake for 25 minutes, then flip the wings and bake an additional 15–20 minutes until skin is golden and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end watching closely to prevent burning.

Finish & Serve (Plain — No Sauce, No Dressing)

Transfer cooked wings to a clean bowl or platter. Do not toss in any sauce or dressing (per request).

Garnish with chopped parsley and serve with lemon wedges on the side so diners may squeeze fresh lemon if desired.

Offer optional blue cheese and ranch in small ramekins on the side for those who may want them, but keep wings served plain.