Half Order Recipe
Five of our giant chicken wings fried to perfection and then tossed in Steve's Signature Lava Chicken Sauce. Served with our own ranch dressing (bleu cheese available upon request)
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Ingredients
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Wings
Steve's Signature Lava Chicken Sauce
Ranch Dressing (house)
To Serve
Method
Wings
Prep wings
If not already split, separate whole wings into drumette and flat; discard or save tips. Pat wings very dry with paper towels. This helps achieve a crisp exterior.
Season wings evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Toss wings with 1 tablespoon baking powder (aluminum-free) until lightly coated — baking powder helps dry the skin and promotes crispness.
Cover and refrigerate for 15–30 minutes if time allows to further dry the skin (optional).
Pour about 1 cup neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of 1–1.5 inches (or set up a deep-fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wing skin — it should sizzle steadily.
Working in a single layer and not overcrowding the pan, carefully lower the wings into the hot oil. Fry for 10–12 minutes, turning occasionally, until the skin is deep golden and internal temperature reaches 165°F (74°C). Larger 'giant' wings may need 12–14 minutes. Remove wings to a wire rack set over a baking sheet to drain and rest for 3 minutes; keep warm.
Steve's Signature Lava Chicken Sauce
While the wings rest, make the lava sauce: in a small saucepan over medium-low heat, melt 3 tablespoons unsalted butter.
Once melted, whisk in 3/4 cup hot sauce, 1 tablespoon honey, 1 teaspoon light brown sugar, and 1 tablespoon apple cider vinegar until smooth.
Add 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp cayenne (or less/more to taste), 1/2 tsp Worcestershire sauce, and 1/4 tsp lemon zest (optional). Stir and simmer gently for 1–2 minutes to meld flavors; do not boil. Taste and adjust salt or heat as needed. Keep the sauce warm but off high heat.
Place the hot wings in a large stainless-steel or heatproof mixing bowl. Pour the warm lava sauce over the wings and toss vigorously for 20–30 seconds until each wing is evenly coated. Work quickly so the sauce clings but the skins remain crisp.
Ranch Dressing (house)
While wings are frying or after sauce is warming, mix the ranch: in a small bowl combine 1/4 cup mayonnaise, 1/4 cup buttermilk, and 2 tablespoons sour cream until smooth.
Stir in 1 teaspoon finely chopped parsley, 1 teaspoon chives, 1/4 teaspoon dried dill, 1/2 teaspoon minced garlic, 1/2 teaspoon lemon juice, 1/8 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Taste and add more buttermilk to thin to desired consistency or more salt/pepper to taste. Chill briefly if time allows.
To Serve
Arrange five sauced wings on a plate with celery sticks and a lemon wedge, and serve the ranch dressing on the side for dipping. Offer bleu cheese as an alternate dressing if requested.
Enjoy immediately while wings are hot and saucy.