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Restaurants›Willie Sue's. Sumter,S.C.›Gent's Yard Bird Wings Recipe

Gent's Yard Bird Wings Recipe

Name: Willie Sue's. Sumter,S.C.s Gent's Yard Bird Wings Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wing sections (drumettes + flats), trimmed; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs paprika (sweet or smoked); 1 tsp garlic powder; 1 tsp onion powder; 2 tbs olive oil; 2 tbs hot sauce (e.g., Frank's) – optional for glaze; 1 tbs honey – optional for glaze; 6 each all-purpose flour tortillas (8-inch); 1 cup vegetable oil (for shallow frying); 1 tsp kosher salt (for seasoning chips); 1 tsp ground cumin (optional, for chips); 1 cup mayonnaise; 1 tbs sour cream; 1 tbs lime juice (fresh); 1 tsp chipotle in adobo, minced (or 1 tsp chipotle powder); 1 tsp honey; 1 tsp smoked paprika; 1 clove garlic, minced; 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 tbs chopped fresh cilantro; 2 each lime wedges

Inspired by Willie Sue's. Sumter,S.C.

Time1h 5m

Serves4

Served with crispy flour tortilla chips.

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Ingredients

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Chicken Wings & Marinade

2 lbs chicken wing sections (drumettes + flats), trimmed

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs paprika (sweet or smoked)

1 tsp Watkins garlic powder

1 tsp Onion powder

2 tbs olive oil

2 tbs hot sauce (e.g., Frank's) – optional for glaze

1 tbs honey – optional for glaze

Crispy Flour Tortilla Chips

6 each all-purpose flour tortillas (8-inch)

1 cup vegetable oil (for shallow frying)

1 tsp kosher salt (for seasoning chips)

1 tsp ground cumin (optional, for chips)

Dipping Sauce (Gent's Yard Sauce)

1 cup Mayonnaise

1 tbs Sour cream

1 tbs lime juice (fresh)

1 tsp chipotle in adobo, minced (or 1 tsp chipotle powder)

1 tsp Honey

1 tsp Smoked paprika

1 clove Garlic, minced

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Finishing & Garnish

2 tbs chopped fresh cilantro

2 each Lime wedges

Method

Chicken Wings & Marinade

Prep the wings

Pat the chicken wings very dry with paper towels. Trim excess skin and separate drumettes from flats if not already separated.

Season & marinate

In a large bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder and olive oil. Add the wings and toss thoroughly so each piece is evenly coated. If using hot sauce and honey for a glaze, set them aside separately to brush during the last few minutes of cooking.

Rest

Cover and refrigerate the seasoned wings for at least 30 minutes and up to 4 hours. Bringing them to room temperature for 15 minutes before cooking yields more even cooking.

Cook the wings (oven method)

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces. Roast 30–35 minutes, flipping once at 18 minutes, until skin is crisp and internal temperature reads 165°F (74°C). For extra crispness, broil on high for 1–2 minutes while watching carefully.

Optional glaze

If using the hot sauce-honey glaze, combine reserved hot sauce and honey in a small bowl. In the last 2–3 minutes of cooking, brush wings with a thin layer of glaze and return to oven (or toss the cooked wings in the glaze in a heated pan for 1–2 minutes) until sticky and glossy.

Crispy Flour Tortilla Chips

Prepare tortillas

Stack tortillas and cut each into 6–8 wedges (like a pizza). Keep wedges in a single layer on a plate while you heat the oil.

Heat the oil

Pour about 1/4 to 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until a small tortilla wedge sizzles immediately on contact (about 350°F/175°C). If you have a thermometer, maintain oil at 325–350°F (160–175°C) for even frying.

Fry chips

Working in batches so you don't crowd the pan, fry tortilla wedges 30–60 seconds per side, turning once, until golden brown and crisp. Use a slotted spoon or tongs to transfer chips to a paper-towel-lined tray.

Season chips

While the chips are still hot, sprinkle with the measured kosher salt and ground cumin (if using) and toss gently to coat. Let cool slightly — they will continue to crisp as they cool.

Dipping Sauce (Gent's Yard Sauce)

Make the sauce

In a small bowl, whisk together mayonnaise, sour cream, lime juice, minced chipotle (or chipotle powder), honey, smoked paprika, minced garlic, salt and black pepper until smooth. Taste and adjust seasoning: add more lime for brightness, more honey for sweetness, or more chipotle for heat.

Chill

Cover and refrigerate the sauce for at least 15 minutes to allow flavors to meld. Bring to cool room temperature before serving if sauce becomes too firm when chilled.

Finish & Serve

Transfer roasted (and optionally glazed) wings to a serving platter. Sprinkle wings with chopped cilantro and arrange lime wedges on the side.

Serve wings hot with a bowl of the Gent's Yard Sauce and a pile of crispy flour tortilla chips for scooping. Leftover sauce can be refrigerated for up to 3 days.