Chicken Wings Recipe

Prepare wings

Pat the chicken wings dry with paper towels. If whole wings are used, separate at the joint into drumettes and flats and discard or reserve the tips for stock.

Place the dried wings in a large bowl or on a rimmed baking sheet. Sprinkle the kosher salt, black pepper, garlic powder, paprika, and baking powder evenly over the wings.

Toss or use your hands to evenly coat each wing with the seasoning and baking powder. The baking powder helps dry the skin and promotes crisping when baked or air-fried.

For best results, refrigerate the seasoned wings uncovered on a rack set over a sheet tray for 1–4 hours to dry the skin further. If short on time, proceed immediately to cooking.

Preheat

Position a rack in the upper-middle of the oven and preheat to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on the sheet. Lightly oil the rack.

Arrange the wings in a single layer on the wire rack, leaving a little space between pieces for air circulation.

Bake for 35–45 minutes, flipping the wings once at about 20–25 minutes, until skin is deep golden-brown and internal temperature reaches 165°F (74°C) and skin feels crisp.

If you prefer extra crispness, broil on high for 1–2 minutes while watching closely to avoid burning.

Preheat the air fryer to 400°F (200°C). Arrange wings in a single layer in the basket — work in batches if necessary to avoid overcrowding.

Air-fry for 20–25 minutes, shaking or turning the wings halfway through, until skin is crispy and internal temperature reaches 165°F (74°C).

While the wings cook, make the sauce. In a small saucepan over low heat, melt the unsalted butter gently without browning.

Stir in the hot sauce, honey (or brown sugar), apple cider vinegar, Worcestershire sauce, and salt. Warm until combined and slightly thickened, about 2–3 minutes. Taste and adjust seasoning or heat.

When the wings are done, transfer them to a large bowl, pour the warm sauce over the wings, and toss gently until evenly coated. Serve immediately.

Arrange wings on a platter. Sprinkle with chopped parsley if using. Serve with celery sticks and ranch or blue cheese dressing for dipping.

Leftovers: Refrigerate cooled leftover wings in an airtight container up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes or in an air fryer for 3–5 minutes.