Chicken Wings Recipe

Dry & season

Pat the wings very dry with paper towels. Place in a large bowl and toss with kosher salt, black pepper and baking powder until evenly coated. The baking powder helps crisp the skin.

Cook method (oven - recommended)

Preheat oven to 425°F (220°C). Arrange wings in a single layer on a wire rack set over a rimmed baking sheet (line sheet with foil for easy cleanup). Lightly spray the wings with cooking spray or brush with a thin layer of oil. Bake for 25 minutes, then flip and bake another 20–25 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C).

Alternative method (deep-fry)

Heat oil in a deep pot to 350°F (175°C). Fry wings in batches 8–10 minutes until crisp and cooked through. Drain on a paper-towel-lined tray. Return to 375°F (190°C) for 1 minute for extra crispness if desired.

In a small saucepan over low heat, melt the butter. Whisk in hot sauce, white vinegar, Worcestershire sauce, honey and garlic powder. Warm until fully combined and slightly thickened, about 2–3 minutes. Taste and adjust heat or sweetness.

When wings are hot and crisp, place them in a large mixing bowl, pour the buffalo sauce over the wings, and toss vigorously until evenly coated.

Combine ketchup, apple cider vinegar, brown sugar, molasses, smoked paprika, onion powder, garlic powder, Worcestershire, and optional hot sauce in a small saucepan over medium heat. Bring to a simmer, then reduce heat and cook 4–6 minutes until the sugar dissolves and sauce thickens slightly. Stir occasionally.

Toss cooked wings in warmed KC BBQ sauce in a large bowl until well coated. If desired, return sauced wings to a hot oven for 3–4 minutes to set the glaze.

In a small saucepan, combine guava paste (or jam), minced habanero, lime juice, soy sauce, apple cider vinegar and water. Warm over low heat, stirring, until the guava paste melts and the sauce becomes pourable, about 3–4 minutes. Taste and adjust lime or heat; strain if you prefer a smooth glaze.

Toss hot wings with the guavanero glaze until evenly coated. For a sticky finish, place glazed wings under a broiler for 1–2 minutes watching carefully, or back in the oven at 425°F for 2–3 minutes.

Arrange wings on a platter. Garnish with chopped parsley if using. Serve immediately with blue cheese or ranch and celery sticks on the side.

Notes: Choose one sauce to coat the batch (buffalo, KC BBQ, or guavanero). If making multiple flavors, divide cooked wings into portions and prepare each sauce separately, then toss each portion with its respective sauce.