Wings (40) Recipe

Prepare wings

If not already split, separate each wing at the joint into drumette and flat; discard wing tips or save for stock. Pat 40 wings dry very well with paper towels—moisture prevents crisping.

Season wings

In a very large bowl, combine 4 tsp kosher salt, 2 tsp freshly ground black pepper, 4 tbsp aluminum-free baking powder, 2 tsp garlic powder and 1 tsp onion powder. Add the wings and toss thoroughly until each piece is evenly coated with the dry mixture. Let rest on a tray, uncovered, in the refrigerator for 30–60 minutes to dry the skin and help the coating adhere (optional but recommended).

Preheat and arrange

Preheat oven to 250°F (120°C). Line two large rimmed baking sheets with foil and place a wire rack on each sheet. Arrange wings in a single layer on racks, leaving space between pieces for air circulation. Do not overcrowd; use both sheets if necessary.

First bake (render fat)

Bake at 250°F for 30 minutes to gently render fat under the skin without browning. This step improves crispness.

Increase heat and crisp

Increase oven temperature to 425°F (220°C). After the 30-minute low bake, return the wings to the oven and bake for an additional 40–50 minutes, flipping the wings once after 20–25 minutes, until skin is deep golden-brown and crisp. Total high-heat time will depend on wing size; internal temperature should reach 165°F (74°C) and skin should be crisp.

Alternative: Frying

If you prefer to deep-fry: heat neutral oil (peanut or canola) to 375°F (190°C). Fry wings in batches 8–10 minutes until golden-brown and crisp. Drain on paper towels and keep warm on a rack in a 200°F (95°C) oven while finishing remaining wings.

Make sauce

In a medium saucepan over low heat, combine 1 cup unsalted butter and 1 cup hot sauce. Stir until butter melts and sauce is smooth. Whisk in 2 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp honey (optional), and 1 tsp salt. Keep warm on the lowest heat or transfer to a heatproof bowl.

Toss wings in sauce

Place hot, cooked wings in a large clean bowl (work in two batches if needed). Pour about half the sauce over the wings and toss gently but thoroughly to coat. Taste and add more sauce as desired; reserve a little sauce for serving. For extra glossy coating, briefly return sauced wings to a 375°F (190°C) oven for 3–5 minutes or under a broiler for 1–2 minutes, watching carefully so sauce does not burn.

Transfer wings to serving platters. Sprinkle with 2 tbsp chopped fresh parsley if desired. Serve immediately with blue cheese and ranch dressings and celery sticks on the side. Provide additional sauce in a small bowl for dunking.