Chicken Wings Recipe

Prepare wings

Pat the wings dry very thoroughly with paper towels. Removing surface moisture helps them crisp.

If not already split, separate whole wings into drumettes and flats by cutting at the joint. Discard tips or save for stock.

Place the wings in a large bowl. Add kosher salt, black pepper and baking powder. Toss until evenly coated. Add the 1 tablespoon vegetable oil if using and toss again; this helps the baking powder adhere and promotes browning.

Arrange a wire rack on a rimmed baking sheet. Spread wings out on the rack in a single layer without touching to allow hot air circulation.

Refrigerate uncovered for 30 minutes if you have time—this dries the skin and improves crisping (optional).

Preheat oven to 425°F (220°C). Bake wings on the rack for 35–45 minutes, turning once halfway through, until skin is deep golden brown and internal temperature reaches 165°F (74°C). For extra crispness, broil on high for 2–3 minutes at the end—watch closely to avoid burning.

While wings bake, melt the butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts.

Remove from heat and whisk in the hot sauce, honey, apple cider vinegar, Worcestershire sauce and black pepper until smooth and emulsified. Keep warm or transfer to a heatproof bowl.

Taste and adjust: add more honey for sweetness, more vinegar for tang, or more hot sauce for heat.

When wings are done and hot, transfer them to a large clean bowl. Pour the warm sauce over the wings and toss vigorously until evenly coated. Serve immediately.

In a small bowl, combine sour cream, mayonnaise, crumbled blue cheese, lemon juice, garlic powder, salt and black pepper.

Stir until mostly smooth with some blue cheese crumbles remaining for texture. Taste and adjust seasoning and consistency; add a splash of milk if you prefer a thinner dip.

Chill in the refrigerator for at least 15 minutes to let flavors meld, or serve immediately at room temperature.

Arrange sauced wings on a platter. Garnish with chopped parsley and serve with celery and carrot sticks alongside the blue cheese dip.

Provide extra sauce or dip on the side and let guests choose their preferred combination.