1 Lb. Chicken Wings Recipe

If wings are whole, separate into drumette and wingette by cutting at the joint; discard tips or save for stock. Pat wings very dry with paper towels.

Place wings in a large bowl. Add salt, black pepper, baking powder, and garlic powder. Toss thoroughly until wings are evenly coated. The baking powder helps crisp the skin when baked or air-fried.

Oven-Baked (recommended for crispy skin)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces. Lightly brush or spray the wings with vegetable oil. Bake for 35-45 minutes, turning once at 20 minutes, until skin is deep golden and internal temperature reaches 165°F (74°C) and juices run clear. For extra crispness, broil 2–3 minutes at the end while watching closely.

Air-Fryer

Preheat air fryer to 400°F (200°C). Place wings in a single layer (work in batches if needed). Cook for 20-25 minutes, shaking the basket every 6–8 minutes, until crisp and cooked through (165°F / 74°C internal).

Shallow Fry (if you prefer frying)

Heat about 1/2 inch of vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C). Fry wings in batches for 8–10 minutes, turning occasionally, until evenly browned and cooked through. Drain on paper towels.

Classic Buffalo Sauce

In a small saucepan over low heat, melt 1 tablespoon unsalted butter. Stir in 1 tablespoon hot sauce until warmed through. Remove from heat. Place cooked wings in a large bowl, pour the sauce over, and toss until wings are evenly coated.

Honey BBQ

Warm 2 tablespoons honey BBQ sauce in a small saucepan or microwave for 15–20 seconds. Add cooked wings to a bowl, pour sauce over, and toss to coat.

Garlic Parmesan

In a small skillet, melt 1 tablespoon unsalted butter over medium-low heat. Add 1 teaspoon minced garlic and sauté 30 seconds until fragrant (do not brown). Remove from heat and stir in 2 tablespoons grated Parmesan. Immediately toss the cooked wings in the garlic-Parmesan mixture until coated. Garnish with chopped parsley if using.

Arrange sauced wings on a platter with celery and carrot sticks. Serve immediately with ranch or blue cheese dressing on the side.

Leftover wings: refrigerate in an airtight container up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness.