Bar Fare Recipe

prep wings

Pat wings dry with paper towels. If whole wings, separate into drumettes and flats and discard tips or reserve for stock.

coat for crisping

In a large bowl, combine baking powder, kosher salt, black pepper, smoked paprika and garlic powder. Add wings and toss thoroughly so each piece is lightly coated with the baking powder spice mix.

rest

Place coated wings on a wire rack set over a sheet tray and refrigerate uncovered for 30–60 minutes. This helps dry the skin for extra crispness.

cook

Preheat oven to 425°F (220°C). Toss wings with 1–2 tbs neutral oil. Spread out in a single layer on a rimmed sheet pan with space between pieces. Roast for 25–30 minutes, flip, then roast another 10–15 minutes until deeply golden and crisp (internal temp 165°F/74°C). Alternatively, shallow-fry in 350°F (175°C) oil 6–8 minutes until crisp and cooked through.

make sauce

While wings cook, melt butter in a small saucepan over low heat. Whisk in hot sauce and honey until combined and warm. Taste and adjust: add more honey for sweetness or more hot sauce for heat.

toss & finish

When wings are done, transfer them to a large bowl. Pour sauce over hot wings and toss to coat. Sprinkle chopped parsley and serve immediately.

prep potatoes

Preheat oven to 425°F (220°C) if baking wings. Wash potatoes and cut into even wedges (about 8 wedges per medium potato). Pat dry.

season & roast

Toss wedges with olive oil, kosher salt, black pepper, smoked paprika and garlic powder until evenly coated. Spread in a single layer on a parchment-lined or oiled sheet pan. Roast 30–35 minutes, flipping once halfway, until golden and crisp at edges.

make aioli

While potatoes roast, make the garlic aioli: in a small bowl combine mayonnaise, lemon juice, minced garlic and freshly ground black pepper. Taste and adjust salt as needed.

serve

When wedges are done, transfer to a serving plate and serve hot with garlic aioli on the side.

quick-pickle

Combine white vinegar, water, sugar and kosher salt in a small bowl until dissolved. Add cucumber slices and red onion. Let sit at least 10 minutes (longer for more flavor). Drain before serving or serve with a small spooned amount over the plate.