Pub Wings Recipe
one-half pound, louisiana hot sauce, parmesan garlic, bbq, korean glaze, celery, bleu cheese or ranch.
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Ingredients
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Wings & Marinade
Sauces / Glazes (choose one per half‑pound or make multiple for variety)
To Serve
Method
Wings & Prep
Preheat and dry
Preheat oven to 425°F (220°C). Pat the wings very dry with paper towels — removing surface moisture helps skin crisp.
Toss and coat
In a bowl, toss the 0.5 lb wings with 1 tbs olive oil, 0.5 tsp baking powder, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper until evenly coated.
Arrange
Place wings on a wire rack set over a rimmed baking sheet in a single layer with space between pieces for airflow.
Bake for crispness
Bake in the preheated oven for 25–30 minutes, flip the wings, then bake another 10–15 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes while watching closely.
Sauces / Glazes
Prepare Louisiana hot sauce glaze (Buffalo)
In a small saucepan over low heat, melt 2 tbs unsalted butter. Add 0.25 cup Louisiana-style hot sauce and 1 tsp minced garlic. Warm just until combined and hot; remove from heat and keep warm. Taste and adjust balance with a pinch of salt if needed.
Prepare Parmesan Garlic
In a small bowl combine 2 tbs grated parmesan and 0.5 tsp garlic powder. Once wings are hot from the oven, toss with 1 tbs olive oil (if needed) and sprinkle the parmesan mixture over the wings. Toss gently to coat so parmesan adheres — serve immediately (this is a dry-style coating rather than a liquid sauce).
Prepare BBQ glaze
Warm 0.25 cup BBQ sauce in a small saucepan over medium-low heat until slightly reduced and glossy, about 3–4 minutes. If you like it thinner, add 1 tsp water. Remove from heat and keep warm.
Prepare Korean glaze
Combine 1 tbs gochujang, 1 tbs honey, 1 tsp soy sauce, and 1 tsp rice vinegar in a small saucepan. Warm over low heat, whisking, until glossy and combined, about 1–2 minutes. Remove from heat.
Toss wings in chosen sauce
Place baked wings in a clean large bowl. Pour the warm chosen sauce (Buffalo, BBQ, or Korean glaze) over the wings and toss until evenly coated. For parmesan garlic wings, use the parmesan mixture step above instead of a liquid toss.
To Serve
Plate
Transfer sauced wings to a serving platter. Garnish parmesan wings with chopped parsley if desired.
Accompaniments
Serve with 0.5 cup celery sticks and 0.25 cup bleu cheese or ranch dressing for dipping. Provide additional sauce on the side if you prepared multiple glazes.