|| Recipe || Homemade "Bar-style" Chicken Wings

At Ironwood Cider, we are always talking about food.  Between our staff, we often are able to come up with some pretty interesting pairings, and share stories of the great meals that we had while we were out at the local bars and restaurants.  Sometimes, however, you just need to make it yourself.

Just like wine and beer; there are naturally some great pairings that you can find for cider.  Bar and pub food happens to be one of the easiest, and best, pairings that we have tried. 

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Homemade "Bar-style" Chicken Wings


  • 8-10 whole raw chicken wings, cut into flats and drumettes (16-20 total 'wings')
  • 1 Tbsp. baking powder (NOT baking soda)
  • 1/2 tsp. sea salt
  • sauce, dry rub, or salt & pepper



  1. Preheat oven to 250°F (120°C).
  2. Place a rack onto a cookie sheet.
  3. In a large bowl, toss the flats and drumettes with the baking powder and salt.
  4. Place wings on the rack in single layer and cook for 30 minutes.
  5. After 30 minutes, leave the cookie sheet in the oven and raise the heat to 425°F (220°C) until brown and crispy, about 40-50 minutes.
  6. Take wings out and let rest a few minutes, before sprinkling with salt and pepper, or tossing in a delicious sauce

Wouldn't you know it the recipe works!  These crispy little wings taste practically identical to chicken wings you can get in a bar or restaurant, without ever touching a deep fryer!

But ... how does it work?

While the combination of low initial temperatures helps to "render" out the fat from the skin, the baking powder acts as a leavening agent to puff up the skin as it bakes at higher temperatures.  This leaves the wings deliciously crispy, just like you could find at your local pub. 

Try these for yourself this weekend, or enjoy any day of the week with a cold pint of Ironwood Original cider.


- RB