Topgolf Wings Plain (no Sauce, No Dressing) Recipe

Pat dry and separate

If whole wings were purchased, separate into drumettes and flats at the joint. Pat the wing pieces very dry with paper towels — removing surface moisture helps achieve a crisp exterior.

Place the dried wings in a large bowl or a zip-top bag.

Dry coating

In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder and aluminum-free baking powder. Toss the wings with the dry mixture until evenly coated. The baking powder will help the skin crisp and brown without altering flavor. Let wings sit 15–20 minutes at room temperature to allow seasoning to adhere and skin to dry slightly.

Heat oil

Pour the neutral oil into a heavy-bottomed pot or deep fryer so you have at least 2–3 inches of oil and enough clearance above the wings. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, small breadcrumbs should sizzle and brown in about 30–40 seconds when dropped in.

Fry in batches

Working in 1–2 batches (do not overcrowd the pot), carefully lower wings into the hot oil. Fry until golden brown and crisp, about 8–10 minutes per batch depending on wing size. Maintain oil temperature around 325–350°F (160–175°C) — it may drop when wings are added. Use a slotted spoon or spider to turn wings occasionally for even browning.

Check doneness

Wings should reach an internal temperature of 165°F (74°C) when checked at the thickest part and have crisp, golden skin. If needed, fry another 1–2 minutes.

Drain

Transfer cooked wings to a wire rack set over a rimmed baking sheet or paper towels to drain excess oil. Rest 3–5 minutes.

Taste a wing and, if desired, sprinkle with the optional finishing salt while still hot. Serve plain — no sauce or dressing — with lemon wedges on the side if using. Wings are best served immediately while crisp.