Wings Recipe

Dry and trim

Pat the wings very dry with paper towels. If not already split, cut each wing at the joint to separate drumette and flat; discard or save tips for stock. Removing as much surface moisture as possible helps achieve crisp skin.

Season

Place wings in a large bowl. Sprinkle with kosher salt and black pepper and toss to coat evenly.

If using the dry rub, mix baking powder, garlic powder, onion powder and smoked paprika in a small bowl. Sprinkle the dry rub over the wings and toss thoroughly so each wing has a thin, even coating. The baking powder raises the pH and helps browning and crisping.

Preheat and arrange

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack with space between pieces (crowding steams them).

Bake

Bake for 25 minutes, then flip each wing and continue baking until skin is deep golden-brown and crisp, about 15–20 more minutes (total 40–45 minutes). Internal temperature should register 165°F (74°C) at the thickest part. For extra crispness, finish under the broiler for 2–3 minutes, watching closely to avoid burning.

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches if necessary). Cook for 20–25 minutes, shaking the basket or turning halfway, until golden and crisp.

Make sauce

In a small saucepan over low heat, melt the butter. Whisk in hot sauce, apple cider vinegar, honey, Worcestershire sauce, salt and pepper. Heat until just combined and warm — do not boil. Taste and adjust heat or sweetness as desired.

Toss wings

Place cooked wings in a clean large bowl. Pour the warm buffalo sauce over the wings and toss gently until evenly coated. If you prefer a saucier wing, reserve a few tablespoons of sauce to serve on the side.

Transfer wings to a platter. Serve immediately with celery, carrot sticks and blue cheese or ranch dressing for dipping.

Leftovers: store cooled wings and extra sauce in airtight containers in the refrigerator up to 3 days. Reheat in a 375°F (190°C) oven until crisp, about 10–12 minutes, or in an air fryer for 6–8 minutes.