Wings (16) Recipe

Trim and Dry

Pat the 16 wings very dry with paper towels. If any wings still have tips attached, remove and discard or save for stock. Dry wings help the skin crisp up.

Place wings in a large bowl or on a rimmed baking sheet and sprinkle with 2 tsp kosher salt, 1 tsp black pepper and 1 tbsp baking powder. Toss thoroughly so each wing is evenly coated. The baking powder helps create a crisper skin when baked or air-fried.

Arrange wings in a single layer on a wire rack set over a baking sheet (if baking) or in the air-fryer basket. For best results, refrigerate uncovered for 30–60 minutes to further dry the skin (optional).

Oven Method (recommended for 16 wings)

Preheat oven to 425°F (220°C). Place the wire rack with wings on the baking sheet in the center of the oven. Bake for 25 minutes, then flip each wing and continue baking 15–20 minutes more, until skin is deep golden-brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching closely to avoid burning.

Air-Fryer Method (alternate)

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer in the basket (work in two batches if needed). Cook 20–25 minutes, shaking the basket every 6–8 minutes, until skin is crisp and internal temp is 165°F (74°C).

When cooked, transfer wings to a clean bowl and let rest 3 minutes while you prepare the sauce.

In a small saucepan over low heat, melt 4 tbsp unsalted butter. Add 1 cup hot sauce, 1 tbsp light brown sugar, 1 tsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp garlic powder, and 1 tsp smoked paprika. Stir constantly until butter is fully combined and sauce is warm and slightly glossy, about 2–3 minutes. Do not boil. Taste and adjust seasoning (add more brown sugar for sweetness or more vinegar for tang).

Remove sauce from heat and keep warm. If you prefer a thicker glaze, simmer gently 2–3 additional minutes to reduce slightly.

Pour the warm buffalo sauce over the cooked wings in the bowl. Toss thoroughly with tongs until all wings are evenly coated (reserve a couple tablespoons of sauce if you like to drizzle on top).

Transfer wings to a serving platter. Garnish with chopped fresh parsley (optional). Serve immediately with celery sticks, carrot sticks, and 1 cup blue cheese dressing for dipping.