Wing Wednesday Recipe

Prep and Dry

Pat the wings thoroughly dry with paper towels. If using whole wings, separate into drumettes and flats and remove any wing tips. Drying helps achieve crispy skin.

Season & Coat

Place the wings in a large bowl. Sprinkle kosher salt, black pepper and baking powder over them. Toss until wings are evenly coated. The baking powder raises the pH of the skin and promotes browning and crispiness.

Rest

Arrange the wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30 minutes to 2 hours if time allows. This further dries the skin for extra crispiness (optional but recommended).

Bake

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, skin-side up, leaving small gaps between pieces. Bake for 25 minutes, then flip each wing and bake another 10–15 minutes until skin is deeply golden and crisp and internal temperature reaches 165°F (74°C). Total bake time ~35–40 minutes depending on wing size.

While the wings bake, make the buffalo sauce. In a small saucepan over low heat, melt the unsalted butter. Once melted, whisk in the hot sauce, apple cider vinegar, Worcestershire sauce, granulated sugar, garlic powder, and salt. Warm gently until fully combined and slightly thickened, about 2–3 minutes. Do not boil. Taste and adjust heat or salt if needed.

When wings are done, transfer hot wings to a large clean bowl, pour the warmed buffalo sauce over them, and toss vigorously until each wing is evenly coated.

Plate 6 wings per order (or 12 wings for the 12-piece option). Garnish with celery and carrot sticks and serve with ranch and/or blue cheese dressing on the side. Offer lemon wedge if desired.

For make-ahead or holding: keep tossed wings warm in a low oven (200°F / 95°C) on a wire rack for up to 20–30 minutes. Toss again briefly with a tablespoon of reserved sauce before serving if needed to refresh coating.