Wings Recipe

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil and set a wire rack on top. Pat wings very dry with paper towels — removing surface moisture is essential for crispness.

In a large bowl, combine baking powder, salt, and black pepper. Add the dried wings and toss thoroughly so each piece is lightly coated with the baking powder mixture. Arrange wings in a single layer on the wire rack, skin side up, leaving a little space between pieces for air circulation.

Bake on the middle rack for 35 minutes, then flip wings and bake for an additional 15–20 minutes, or until crisp and golden brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end while watching carefully.

When wings come out of the oven, immediately toss with 1 tablespoon vegetable oil to give the sauces a glossy finish and to help seasonings adhere. Divide wings into three portions if making multiple flavors.

Finish

In a small bowl, whisk together melted butter and Old Bay seasoning. Toss freshly baked hot wings in the butter-Old Bay mixture until evenly coated. Serve with lemon halves on the side for squeezing and plate with celery, carrots, and choice of ranch or blue cheese.

In a small skillet over medium heat, melt 3 tablespoons butter with 1 tablespoon olive oil. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Remove skillet from heat and immediately stir in grated Parmesan, chopped parsley, and lemon zest if using. Toss the hot wings in the garlic-parmesan mixture until well coated. Serve with celery, carrots, and ranch or blue cheese on the side.

In a small saucepan over low-medium heat, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic. Warm gently until sauce is glossy and slightly thickened (about 3–5 minutes). Taste and adjust balance: more honey for sweetness, a splash more rice vinegar for tang.

Toss the hot wings in the warm Korean BBQ sauce until evenly coated. Garnish with toasted sesame seeds and sliced green onions. Serve immediately with celery, carrots, and ranch or blue cheese if desired.

Arrange wings on a platter with celery and carrot sticks. Offer both ranch and blue cheese dressings on the side for dipping. Provide lemon halves for Old Bay wings and extra Parmesan or sesame seeds for garnish as preferred.