All sauces made in house. Buffalo, Hot Honey, Garlic Parm, Lemon Pepper.
The Story
Our dozen wings are the perfect canvas for our house-made sauces that took months to perfect. Whether you're craving the tangy heat of our Buffalo, the sweet fire of Hot Honey, the savory richness of Garlic Parm, or the bright zing of Lemon Pepper, each wing is tossed to order for maximum flavor impact.
Make it at Home
Restaurant-Style Crispy Wings with Four Signature Sauces
Transform your kitchen into a wing joint with these perfectly crispy wings and four knockout house-made sauces. The secret is the two-step cooking process that ensures crispy skin and juicy meat every time.
Ingredients
12 whole chicken wings, split into flats and drumettes
2 tsp baking powder
1 tsp salt
1/2 cup hot sauce (like Frank's RedHot)
4 tbsp butter
1 tbsp white vinegar
1/4 cup honey
2 tbsp hot sauce
1 tbsp butter
1/2 cup grated Parmesan cheese
4 cloves garlic, minced
3 tbsp butter, melted
2 tbsp fresh parsley, chopped
2 lemons zested and juiced
2 tbsp butter, melted
2 tsp black pepper, coarsely ground
1 tsp garlic powder
Instructions
1
Pat wings completely dry with paper towels. Toss with baking powder and salt, ensuring even coating. Place on wire rack set over baking sheet and refrigerate uncovered for 1 hour or overnight.
2
Preheat oven to 425°F. Bake wings for 45-50 minutes until golden brown and crispy, flipping once halfway through.
3
For Buffalo sauce: Melt butter in small saucepan, whisk in hot sauce and vinegar. Keep warm.
4
For Hot Honey sauce: Warm honey in small saucepan, whisk in hot sauce and butter until smooth.
5
For Garlic Parm sauce: Sauté minced garlic in melted butter for 30 seconds. Remove from heat, stir in Parmesan and parsley.
6
For Lemon Pepper sauce: Combine melted butter, lemon zest, lemon juice, black pepper, and garlic powder.
7
Divide cooked wings into four portions. Toss each portion with 2 oz of desired sauce until well coated. Serve immediately.
