Wings Recipe

Prepare wings

If not already split, use a sharp knife or kitchen shears to separate whole wings into drumettes and flats; discard wing tips or save for stock. Pat wings very dry with paper towels to remove surface moisture — this helps skin crisp.

Place wings in a large bowl. Add kosher salt, black pepper and baking powder. Toss thoroughly to coat each piece evenly. The baking powder raises skin pH and helps crisping during roasting.

Cover and refrigerate for at least 30 minutes and up to 4 hours. If refrigerating longer than 30 minutes, place wings on a rack over a sheet pan so air can circulate for maximum crispness.

Preheat oven to 425°F (220°C). Position a rack in the middle of the oven. Line a rimmed baking sheet with foil and set a wire rack on top; spray the rack lightly with oil to prevent sticking.

Arrange wings in a single layer on the rack, leaving space between pieces. Roast for 25 minutes, then flip each wing and roast another 15–20 minutes, until skin is deep golden brown and internal temperature reaches 165°F (74°C). Total roasting time ~40–45 minutes depending on size. For extra crispness, broil 1–2 minutes at the end while watching carefully.

While wings roast, make the sauce. In a small saucepan over medium heat, melt the butter with the olive oil. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown).

Add soy sauce, apple cider vinegar, dark brown sugar, honey, smoked paprika, chopped chipotle (or chipotle powder), Worcestershire sauce, lemon juice, black pepper and optional hot sauce. Whisk to combine and bring just to a gentle simmer.

Simmer gently for 4–6 minutes, stirring occasionally, until sauce thickens slightly and sugar melts. Taste and adjust: more honey for sweetness, more vinegar for brightness, more chipotle/hot sauce for heat. Remove from heat and keep warm.

When wings are cooked and very crisp, transfer them hot from the oven to a large mixing bowl. Pour the warm Dark Horse Sauce over the wings — start with about 3/4 of the sauce and toss gently but thoroughly to coat each piece. Reserve any extra sauce for serving.

Arrange sauced wings on a serving platter. Sprinkle chopped parsley and toasted sesame seeds over the top. Serve immediately with lemon wedges on the side so diners can squeeze fresh lemon over wings for brightness.

Optional: serve extra warmed sauce on the side for dipping.