Bone – In Wings (8) Recipe

Prep

Pat the 8 bone-in wings dry with paper towels. If whole, split into drumettes and flats and discard tips or save for stock.

Season wings evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Toss with 1 tbsp neutral oil to help browning.

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, spacing them so air can circulate. This gives crisp skin.

Bake for 35–45 minutes, turning once at about 25 minutes if desired, until skin is deeply golden and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end while watching closely.

While wings roast, melt 2 tbsp unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk in 1/4 cup hot sauce, 1/2 tsp Worcestershire, 1/2 tsp white vinegar and 1/2 tsp honey (optional). Season with 1/8 tsp salt. Warm until combined and glossy, then remove from heat.

When wings are done, transfer hot wings to a large bowl. Pour buffalo sauce over wings and toss until evenly coated. Serve immediately with dressing and celery.

In a small saucepan over low heat combine 1/4 cup honey, 1 tbsp hot sauce (or crushed red pepper mixture), 1/2 tsp apple cider vinegar and 1 tbsp unsalted butter. Warm gently, stirring, until butter melts and the mixture is smooth and slightly thinned. Taste and add 1/8 tsp salt if needed.

Toss the baked wings in the hot honey to coat, or brush sauce onto wings. Serve immediately.

Make the sauce in a small bowl: whisk together 2 tbsp gochujang (or sweet chili sauce), 1 tbsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1 tsp brown sugar (or mirin), and 1/2 tsp grated garlic.

In a separate small cup, mix 1/2 tsp cornstarch with 1 tbsp water to make a slurry. Heat the chili mixture gently in a small saucepan over low heat, whisk in the slurry and cook 1–2 minutes until glossy and slightly thickened. Remove from heat.

Toss wings in the warmed Asian chili sauce until evenly coated. Garnish with 1/2 tsp toasted sesame seeds and 1 tbsp sliced scallions if desired.

Warm 1/4 cup BBQ sauce in a small saucepan over low heat; add 1/2 tsp apple cider vinegar if you want to thin or brighten the sauce. Heat until just simmering and combined.

Toss baked wings in the warmed BBQ sauce to coat evenly. For a sticky finish, return sauced wings to the oven at 400°F (200°C) for 4–6 minutes to set the glaze, watching so the sauce doesn’t burn.

Plate wings with a side of blue cheese dressing or ranch (about 1/4 cup) and celery sticks. Offer lemon wedges if using. Serve immediately while hot and sauce is glossy.