Wings Recipe

Pat dry and season

Preheat your oven to 425°F (220°C) if baking, or prepare a deep fryer to 350°F (175°C) if frying. Pat the separated wings thoroughly dry with paper towels — removing surface moisture helps achieve crisp skin. Place wings in a large bowl and sprinkle the kosher salt, freshly ground black pepper, and baking powder over them. Toss evenly so each piece is lightly coated. Let rest on a wire rack set over a sheet pan for 20–30 minutes (this helps the baking powder start to dry the skin).

Arrange and bake

Arrange the seasoned wings skin-side up on a wire rack set inside a rimmed baking sheet (line the pan with foil for easier cleanup). Make sure pieces are not touching so hot air can circulate. Bake in the preheated 425°F oven for 25 minutes, then flip each wing and bake an additional 15–20 minutes until the skin is deep golden brown and crisp and internal temperature reaches 165°F (74°C). If you want extra crispness, you can broil 2–3 minutes at the end — watch carefully to avoid burning.

Fry the wings

If frying, heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry wings in batches (do not overcrowd) for 8–10 minutes until golden brown and fully cooked, turning halfway through. Drain on a paper-towel-lined tray and keep warm in a low oven while finishing remaining wings.

Make the sauce

While wings cook, melt the unsalted butter in a small saucepan over low heat (or microwave in a heatproof bowl in 20-second bursts). Add the hot sauce, apple cider vinegar, Worcestershire sauce, honey (if using), garlic powder, salt, and black pepper. Whisk over low heat until smooth and warmed through; do not boil. Taste and adjust heat, vinegar, or sweetness as desired.

Toss wings in sauce

When wings are cooked and still hot, place them in a large mixing bowl. Pour the warm buffalo sauce over the wings and immediately toss with tongs until every wing is evenly coated. For saucier wings, reserve a few tablespoons of sauce to drizzle when serving.

Transfer sauced wings to a serving platter. Sprinkle with chopped parsley if desired. Serve immediately with celery and carrot sticks and blue cheese or ranch dressing on the side.