Wing L 10.2024 Recipe

Trim and dry

Pat the wings very dry with paper towels. If whole wings aren’t already split, use a sharp knife or kitchen shears to separate drumettes and flats at the joint. Remove wing tips if desired. Drying the skin thoroughly helps achieve crispness.

Place the wings in a large bowl. Sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper over the wings and toss to coat evenly.

In a small bowl combine the dry rub ingredients: 1 tablespoon smoked paprika, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cayenne pepper, and 1 teaspoon dried oregano. Stir to blend.

Sprinkle the dry rub over the wings and toss thoroughly so each piece is evenly coated. Let the seasoned wings sit 15–30 minutes at room temperature to allow flavors to penetrate (or refrigerate up to 2 hours covered).

Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly oil the rack or brush the foil with 1 tsp neutral oil to prevent sticking.

Toss the wings with 1 teaspoon baking powder (aluminum-free) to help dry and crisp the skin. Arrange wings in a single layer on the wire rack so they are not touching.

Roast in the preheated oven for 25–30 minutes, flip each wing, then roast an additional 10–15 minutes until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching closely to prevent burning.

To deep-fry: heat neutral oil in a deep pot to 350°F (175°C). Fry wings in batches for 8–10 minutes until golden and cooked through. Drain on paper towels and season briefly with salt.

To air-fry: preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches if needed). Cook 20–25 minutes, shaking or flipping halfway, until crisp and cooked through.

While wings cook, melt 2 tablespoons unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Add 3 tablespoons hot sauce, 1 tablespoon honey, and 1 teaspoon apple cider vinegar. Whisk until smooth and warmed through. Taste and adjust balance (more honey for sweetness, more hot sauce for heat).

When wings are done, place them in a large bowl. Pour the finishing sauce over the hot wings and toss until evenly coated. Sprinkle 1 tablespoon chopped fresh parsley over the wings for color.

Transfer wings to a serving platter. Serve immediately with celery sticks, carrot sticks, and 1/2 cup blue cheese dressing or ranch for dipping.

Leftovers: cool completely, store in an airtight container in the refrigerator up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes.