Gordon Ramsay Chicken Wings and Green Beans Recipe: Crispy Wings with Almond Butter Glaze

Gordon Ramsay-inspired crispy chicken wings paired with vibrant green beans create a dish that’s restaurant-worthy yet simple to execute at home.

The secret lies in a double-fry technique for wings—first to render fat, then to achieve that signature golden crust—while the green beans get a quick sauté with garlic and lemon for brightness. I’ve adapted Ramsay’s methods to work in a home kitchen without compromising on flavor or texture.

This recipe delivers crispy, juicy wings with an almond butter glaze that balances sweetness and richness, while the green beans stay tender-crisp with just the right bite.

The process is streamlined: marinate the wings overnight for maximum flavor, fry in small batches to maintain temperature control, and toss the green beans in the same pan for efficiency. No shortcuts here—just precise timing and technique that guarantees professional results.

What you’ll end up with is a dish that’s bold, balanced, and ready in under an hour. The wings are shatteringly crisp outside with tender meat inside, coated in a sticky-sweet glaze that clings perfectly.

The green beans, lightly charred and brightened with lemon, cut through the richness, creating harmony in every bite. This is the kind of meal that elevates a casual dinner into something special.

Serve with a side of garlic aioli or a simple salad to round out the plate. The wings are best enjoyed fresh, while the green beans hold up well if reheated gently. Here’s how to make it—step by step, just like Ramsay would.

Ingredients for gordon ramsay chicken wings and green beans

Restaurant-quality crispy wings and vibrant green beans start with these precise ingredients.

The chicken wings are the foundation—look for fresh, plump wings with minimal bruising, ideally from a trusted butcher or Costco for bulk. Split into drumettes and flats before marinating, as this ensures even cooking. For the green beans, harvest-style or snap beans hold their texture best when blanched. The almond butter should be natural, unsweetened—brands like Justin’s or Smucker’s work well, but avoid versions with added oils or sugars. Fresh ginger is non-negotiable here; its bright, peppery notes elevate the glaze. If using dried, grate it yourself—pre-grated lacks potency. The vegetable oil for frying should have a high smoke point (375°F+); Avocado oil or vegetable oil blends are ideal.

No almond butter? Peanut butter or cashew butter work in a pinch, though texture differs slightly. Short on soy sauce? Coconut aminos mimic the umami profile closely. The honey can be swapped for maple syrup if preferred, though flavor nuances shift. Fresh ginger is essential—dried substitutes at half the amount won’t deliver the same zing. For the green beans, frozen works in a pinch, but fresh yields superior texture. Sesame oil adds depth; omit if unavailable, but the dish will lack its signature aroma. The Diamond Crystal kosher salt is critical—it dissolves cleanly and enhances flavor without overpowering. Freshly cracked black pepper brightens the glaze, while pre-ground loses its punch quickly.

Marinated wings keep up to 24 hours in the fridge, though flavor peaks after 8–12 hours. Blanch green beans just before serving to preserve crispness—overcooking turns them mushy. The almond butter glaze can be prepped 1 day ahead and reheated gently. Fry wings in small batches to maintain 350°F oil temperature; overcrowding drops heat and yields soggy results. Reheat wings at 375°F for 5–7 minutes to restore crispness. Store leftovers in an airtight container for up to 3 days, though texture degrades after 24 hours. Freeze glaze components separately for up to 3 months if prepping ahead.

Step-by-step instructions for crispy wings with almond butter glaze

Mastering this technique delivers restaurant-quality wings with a perfect crunch and velvety glaze.

Pat the 2 lb chicken wings thoroughly dry with paper towels—this is critical for crispiness. Remove the tips and separate the drumettes from the flats, keeping them whole. In a large bowl, combine the wings with 1.5 tbsp diamond crystal kosher salt, 1 tsp ground black pepper, and 1 tbsp garlic powder. Toss until evenly coated, ensuring the seasoning penetrates the skin.

Let the seasoned wings rest at room temperature for 30 minutes while you prepare the marinade. This step allows the salt to draw out moisture, creating an ideal surface for browning. If you're short on time, you can skip the rest but expect slightly less crispy results.

In a small saucepan, combine 0.5 cup almond butter, 0.25 cup soy sauce, 0.25 cup honey, 0.25 cup lemon juice, and 0.5 cup fresh ginger. Warm over medium-low heat until the mixture reaches 160°F, stirring constantly to prevent burning. The almond butter should melt completely, creating a smooth, glossy base.

Remove from heat and stir in 1 tbsp sesame oil, reserving 2 tablespoons of this mixture for later. This glaze will form the signature sticky coating that caramelizes beautifully during frying. Keep it warm while you prepare the green beans and fry the wings.

Trim the ends from the 1.5 lb fresh green beans and cut them into 2-inch lengths. Bring a large pot of salted water to a boil and blanch the green beans for 2 minutes until vibrant green and slightly tender. Immediately drain and plunge into an ice bath to stop the cooking process and preserve their crisp texture.

Drain well and toss the green beans with 0.5 cup unsalted butter, melted and cooled slightly. This butter bath enhances their natural sweetness while keeping them tender-crisp. Set aside until ready to serve alongside the wings.

Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Working in batches to avoid overcrowding, carefully lower the wings into the oil using tongs. Fry for 10-12 minutes, turning occasionally, until they reach 165°F internally and develop a deep golden brown color. The wings should be crispy but not charred.

Remove the wings and place them on a wire rack set over a baking sheet to drain excess oil. Immediately brush each piece with the reserved almond butter glaze mixture while still hot. This step creates the signature sticky glaze that caramelizes beautifully as it cools.

Return the glazed wings to the skillet and cook over medium heat for 1-2 minutes until the glaze bubbles and becomes glossy. The wings should now have a perfect balance of crispy skin and creamy glaze. Serve immediately with the buttered green beans on the side.

For presentation, arrange the wings on a platter with the green beans fanned around them. The contrast of crispy wings with tender green beans creates a perfect harmony of textures and flavors. Each bite delivers the promised crispiness with a rich, nutty-sweet glaze that's impossible to resist.

Make-ahead tips for leftovers

Marinate Wings Ahead

Save time by marinating the wings overnight in a resealable plastic bag or airtight container. Combine the wings with 1 tbsp soy sauce, 1 tbsp honey, 1 tsp minced garlic, and ½ tsp grated ginger—this jumpstarts the flavor.

Store in the fridge for up to 24 hours, shaking the bag occasionally. I’ve found this step makes the wings juicier and more flavorful without extra effort. 💪

Prep Glaze Components

The almond butter glaze can be made 1 day ahead and stored in an airtight container in the fridge. Just reheat the mixture gently in a saucepan over low heat until smooth—about 2-3 minutes.

I like to reserve the sesame oil separately and add it fresh before frying for maximum aroma. This trick ensures the glaze stays vibrant and sticky, not separated or grainy. ✨

Blanch Green Beans Early

Blanch the green beans up to 2 days ahead and store them in an ice bath to halt cooking. Drain well and refrigerate in a sealed container. When ready to serve, simply toss them with melted butter and a pinch of salt.

This method keeps them crisp and bright, avoiding the sad, mushy texture of overcooked beans. Pro tip: Add a squeeze of lemon juice right before serving to revive their freshness. 🥦

Fry in Batches for Crispiness

Fry the wings in small batches—never overcrowd the pan. I use a deep skillet or Dutch oven with 2 cups oil at 350°F, and I never exceed 4 wings at a time.

Overcrowding drops the oil temperature, leading to greasy, soggy results. Keep the oil hot between batches by maintaining the heat—this ensures every wing gets that golden, shatteringly crisp crust. 🔥

Reheat for Crispy Results

To restore crispiness after storage, reheat wings in a 375°F oven for 5-7 minutes on a wire rack. Avoid microwaving—they’ll turn rubbery. For the green beans, a quick sauté in a hot pan with a splash of water for 2 minutes revives their texture.

I’ve found this method works best for leftovers, keeping the dish restaurant-quality even the next day. 💡

Freeze for Future Meals

Freeze cooked wings and glaze separately in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat in the oven as described above. The green beans freeze well too—blanch, shock in ice water, and freeze in a single layer before transferring to a container.

This method preserves texture, so you’re always just minutes away from a quick, flavorful meal. ❄️

Frequently asked questions