Appetizers
Gordon Ramsay’s chicken wings and green beans recipe delivers the kind of restaurant-quality results you’d expect from his own kitchen. The secret lies in achieving crispy wings through precise cooking techniques and bright, almondine-style green beans that balance richness with freshness.
I’ve adapted his methods to work in a home kitchen without sacrificing flavor or texture.
What sets this recipe apart is the attention to detail—double-frying the wings for maximum crispiness while keeping the meat juicy, and infusing the green beans with garlic and lemon for that signature Ramsay brightness.
The process is straightforward but requires patience, particularly when it comes to achieving that perfect golden-brown crust on the wings without drying them out.
By the time you’re done, you’ll have wings that are crispy enough to stand up to dipping sauces and green beans with a vibrant, herby glaze that cuts through the richness.
The combination of textures and flavors makes this dish feel special enough for a dinner party but simple enough for a weeknight. Here’s how to bring it to life.
This recipe works equally well for baked or fried wings, depending on your preference, and the green beans can be prepped ahead of time for a truly stress-free meal.
The key is timing—getting the wings out at the right moment so they’re golden and the beans are just tender enough to hold their shape. Let’s get cooking!
Ingredients for gordon ramsay chicken wings and green beans
Pantry staples and fresh ingredients for wings that crackle and green beans that shine.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 2 lb | Split into drumettes and flats, tips removed |
| All-Purpose Flour 🌾 | 1 cup | For dredging wings |
| Large Eggs 🥚 | 2 whole | Beaten for coating |
| Butter 🧈 | ½ cup | Unsalted, melted for frying |
| Vegetable Oil 🫒 | 1 cup | For deep frying |
| Fresh Green Beans 🥦 | 1 lb | Trimmed, cut into 2-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for almondine beans |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Unsalted Butter 🧈 | 2 tbsp | Cubed for green beans |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Almond Slices 🌰 | ¼ cup | Toasted for garnish |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The wings need to be crispy without drying out—split them into drumettes and flats and pat them dry before dredging. Costco or Trader Joe's usually have the best prices for chicken wings, but any grocery store will do. Look for wings with good marbling—they’ll stay juicier. I always buy extra because leftovers reheat beautifully. For the green beans, farmers markets have the freshest, but the pre-washed bags at Whole Foods work in a pinch.
No almonds? Toasted pecans or slivered almonds work just as well for garnish. Short on butter? Olive oil or duck fat will give you that same rich flavor. The key to the green beans is keeping them bright—blanch them for 30 seconds before tossing with garlic and lemon. For the wings, if you don’t want to deep-fry, bake them at 425°F for 45 minutes after coating. Just watch them like a hawk so they don’t burn.
Wings stay crispy for 2 days in the fridge if you reheat them in the oven at 350°F for 10 minutes. The green beans? They’re best eaten fresh, but you can prep them ahead and store them separately. I like to toss the wings with a little extra salt right after frying—trust me on this. The almondine beans keep for 3 days in the fridge if you store them in an airtight container.
Why You'll Love This Recipe
- Double-Coat Magic: Honestly, the flour-dip-egg trick? Game-changer. That crispy skin with juicy meat inside? I’ll be real—it’s the only way I cook wings now. The melted butter in the oil makes all the difference too.
- Bright & Crunchy Bite: The green beans get that perfect tender-crisp texture from just 5 minutes in butter, then a zing of lemon juice and toasted almonds. My kids fight over the last bite—no exaggeration.
- Feeds a Crowd: Two pounds of wings plus a pound of green beans? That’s enough for four hungry people (or two with leftovers). Plus, the beans reheat like a dream for lunches.
- Oven-Friendly Leftovers: I make this on Sundays because the wings stay crispy for two days in the fridge—just toss them in the oven at 350°F for 10 minutes. No soggy wings here.
Step-by-step instructions for crispy chicken wings with bright almondine beans
Here's how to achieve restaurant-quality wings and vibrant green beans at home.
Prepare the Wings for Crispy Perfection
Pat the 2 lb chicken wings dry with paper towels—this is non-negotiable for crispiness. Split each wing into drumettes and flats, removing the tips. In a shallow dish, mix the 1 cup all-purpose flour with 1½ tsp salt and ½ tsp black pepper. Toss the wings in the flour mixture, shaking off any excess, and set them aside on a wire rack.
Crack the 2 large eggs into a second shallow dish and whisk them lightly with a fork. Dip each floured wing into the egg wash, letting the excess drip off before placing them back on the rack. This double-coating ensures both a crispy exterior and juicy interior. Let the wings rest for 10 minutes while you prepare the frying setup.
Fry the Wings to Golden Crispness
Fill a deep skillet or Dutch oven with 1 cup vegetable oil and attach a thermometer. Heat the oil over medium heat until it reaches 350°F—this is critical for even cooking. Add the 2 tbsp unsalted butter to the hot oil and stir to combine. The butter will help create a richer flavor and better browning.
Working in batches to avoid overcrowding, carefully lower the wings into the hot oil. Fry for 8-10 minutes, turning occasionally, until they reach an internal temperature of 165°F and the skin is deep golden brown. Use a slotted spoon to transfer the wings to a paper towel-lined plate to drain excess oil. Keep them warm in a 200°F oven while you prepare the green beans.
Cook the Almondine Green Beans
Trim the ends from the 1 lb fresh green beans and cut them into 2-inch pieces. In a large skillet, melt the 2 tbsp unsalted butter over medium heat. Add the 4 minced garlic cloves and sauté for 30 seconds until fragrant—don't let them brown or they'll turn bitter.
Add the green beans to the skillet and toss to coat in the butter. Sprinkle with ½ tsp salt and ¼ tsp black pepper, then cook for 5-6 minutes until the beans are tender-crisp. In the last 30 seconds, stir in the 2 tbsp lemon juice to brighten the flavors. Remove from heat and set aside.
Finish and Garnish
Toast the ¼ cup almond slices in a dry skillet over medium heat for 2-3 minutes until golden brown, shaking the pan constantly to prevent burning. Transfer them to a plate to cool slightly. Chop the ¼ cup fresh parsley finely.
Return the fried wings to the skillet with the green beans and toss everything together. Sprinkle the toasted almond slices and chopped parsley over the top. Serve immediately while the wings are still crispy and the green beans retain their vibrant color. The lemon juice and almonds add a perfect balance of brightness and crunch to complement the rich, crispy wings.
Pro Tips For Making Gordon Ramsay Chicken Wings And Green Beans
- Preheat Oil Properly: I learned this the hard way—skipping the thermometer and eyeballing 350°F oil leads to greasy wings or burnt outsides. Use that thermometer, and don’t rush it. The butter won’t melt smoothly if the oil isn’t steady, and you’ll lose that golden crust faster than you can say "soggy."
- Rest the Wings: Those 10 minutes after coating aren’t optional. The flour and egg need time to adhere, or you’ll end up with clumpy batter falling off mid-fry. Place them on a wire rack—no plate—so air circulates. Trust me, your future self will curse you if you skip this.
- Toss Green Beans Early: Start the beans before the wings finish frying. They only take 5-6 minutes, and you’ll be frantically reheating limp wings if you wait. Keep them warm in the oven at 200°F while you fry—same temp as the wings, so no extra cleanup.
- Toast Almonds Low and Fast: Medium heat is key here—too hot, and they’ll burn in seconds. Shake the pan constantly (yes, even if you’re impatient like me) to avoid sticking. If they darken too quickly, pull them out immediately—they’ll keep toasting off the heat. You want golden, not charcoal.
Health benefits of gordon ramsay chicken wings and green beans
Protein Powerhouse
These wings deliver a lean protein punch—each 6-ounce serving of chicken wings provides about 30 grams of protein to support muscle repair and satiety. The wings are packed with essential amino acids, making them an excellent choice for post-workout meals or a balanced dinner.
I always feel energized after a serving of these! 💪
Rich in B Vitamins
Chicken wings are a great source of B vitamins, including B6 and B12, which play a crucial role in energy metabolism and brain function. These vitamins help convert food into energy, making this dish a fantastic option for maintaining your daily energy levels.
Your body will thank you for this boost! 💡
Green Beans for Fiber and Vitamins
The almondine green beans add fiber and vitamin K to the mix, supporting digestion and bone health. Just 1 cup of green beans provides about 80% of your daily vitamin K needs, which is essential for blood clotting and bone metabolism. Plus, they’re low-calorie but packed with nutrients! ✨
Healthy Fats from Butter
While the dish includes butter, it’s used in moderation and adds healthy fats that support brain function and hormone regulation. The 2 tbsp of butter in the green beans provides monounsaturated fats, which are heart-friendly and help maintain healthy cholesterol levels. A little butter goes a long way! 🧈
Lemon’s Bright Benefits
The 2 tbsp of fresh lemon juice in the green beans isn’t just for flavor—it’s a great source of vitamin C and antioxidants. Vitamin C supports your immune system and helps your body absorb iron from the chicken.
A simple squeeze of lemon makes this dish both delicious and nutritious! 🍋
Nutrition facts
Frequently asked questions
Why does the recipe call for splitting the chicken wings?
Splitting the wings into drumettes and flats ensures even cooking and maximum crispiness. The smaller pieces cook faster and develop a perfect golden-brown crust without drying out. This method also mimics professional techniques for restaurant-quality results.
Can I bake the wings instead of frying them?
For baked wings, coat them as directed and spread them on a wire rack over a baking sheet. Bake at 425°F for 45 minutes, flipping halfway. The key is to keep the oven door closed to retain heat and crisp the skin. Just watch them closely to avoid burning!
What if my green beans are too tough or mushy?
Check your cooking time—5-6 minutes is perfect for tender-crisp beans. If they’re tough, cook them 1 minute longer next time. For mushy beans, reduce the heat slightly and stir more frequently. Fresh green beans should snap easily when cooked this way.
How do I keep the wings crispy after frying?
Transfer the wings to a wire rack instead of a flat surface to let air circulate. Keep them in a 200°F oven while you finish the beans. For leftovers, reheat in the oven at 350°F for 10 minutes to restore crispiness. Avoid microwaving—it makes them soggy!