12 Wings Recipe

Trim and dry

If your wings are whole, separate at the joints into drumettes and flats (reserve tips for stock or discard). Pat the wings very dry with paper towels — removing surface moisture helps them crisp.

Season and coat

In a large bowl, combine kosher salt (2 tsp), black pepper (1 tsp), garlic powder (1 tsp) and baking powder (1 tbs). Add the wings and toss thoroughly so each piece is evenly coated with the dry mix.

Oven method (recommended for crispy skin)

Preheat oven to 250°F (120°C). Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack. Bake at 250°F for 30 minutes — this renders fat. Increase oven temperature to 425°F (220°C) and continue baking for 35–45 minutes, turning once, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total oven time about 65–75 minutes.

Alternative: Air fryer

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches if needed). Cook 20–25 minutes, shaking or flipping halfway through, until crisp and cooked through.

Alternative: Deep-fry

Heat neutral oil (canola, peanut) in a deep pot to 350°F (175°C). Fry wings in batches for 8–10 minutes until golden and cooked through. Drain on paper towels.

While wings are finishing, make the sauce. In a small saucepan over low heat, melt 3 tbs unsalted butter. Add 1 cup hot sauce, 1 tsp honey, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Stir until fully combined and warm but not boiling. Taste and adjust seasoning — add more honey for sweetness or more hot sauce for heat. Keep warm until ready to toss.

When wings are done, place them into a large metal or heatproof bowl. Pour the warm sauce over the wings and toss vigorously until each wing is evenly coated. Alternatively, serve sauce on the side for dipping.

Arrange wings on a platter with celery and carrot sticks and a bowl of blue cheese dressing or ranch for dipping. Serve immediately.