Wings (24) Recipe

Prepare wings

Pat the 24 wings dry with paper towels. If not already split, separate each wing at the joint into drumette and flat; discard wing tips or save for stock.

Season and coat

Place the dry wings in a large bowl. Sprinkle evenly with 2 tsp kosher salt, 1 tsp freshly ground black pepper and 2 tbs aluminum-free baking powder. Toss thoroughly so wings are evenly coated. The baking powder helps crisp the skin during cooking.

Refrigerate to dry (optional but recommended)

Place the coated wings on a wire rack set over a sheet tray in a single layer. Refrigerate, uncovered, for 1–4 hours (or up to overnight) to dry the skin for extra crispness. If short on time, proceed after 15 minutes.

Preheat oven and arrange

Preheat oven to 250°C/475°F (convection) or 230°C/450°F (regular). Line two rimmed baking sheets with foil and place wire racks on them. Arrange wings skin-side up in a single layer, leaving space between pieces for air circulation.

Two-stage bake for crispness

Bake the wings for 20 minutes at the high temperature to render fat and begin crisping. After 20 minutes, reduce oven temperature to 200°C/400°F (regular) and continue baking another 20–25 minutes, or until skin is well browned and an instant-read thermometer inserted into thickest part reads 75°C/165°F. Total bake time typically 40–45 minutes depending on oven and wing size.

Finish under broiler (optional)

If you want extra blistered skin, switch to broil on high for 2–4 minutes, watching constantly so wings do not burn. Remove when bubbly and crisp.

Melt butter and combine

While wings are baking, melt 6 tbs unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second bursts. Add 3 tbs hot sauce, 1 tbs apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp honey (or brown sugar), 1 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper.

Simmer and emulsify

Whisk the mixture over low heat for 1–2 minutes until smooth and slightly thickened. Taste and adjust hot sauce or honey for desired heat/sweet balance. Remove from heat and keep warm. If making ahead, rewarm gently before tossing.

Toss wings in sauce

When wings are cooked and crisp, transfer them from the baking rack to a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly so each wing is evenly coated. Return tossed wings to the racks for 1–2 minutes in the warm oven to set the sauce, or serve immediately if preferred saucy.

Arrange wings on a platter. Sprinkle with 2 tbs chopped fresh parsley if using. Serve hot with blue cheese dressing and celery sticks on the side and lemon wedges for squeezing. Provide extra napkins and a tray for bones.