Hot Wings Recipe

Prep wings

Pat the wing sections dry with paper towels. Removing excess moisture helps them crisp up.

In a large bowl, combine baking powder, kosher salt, black pepper, garlic powder and onion powder. Add the wings and toss thoroughly until each piece is evenly coated.

Arrange coated wings on a wire rack set over a rimmed baking sheet in a single layer, leaving a little space between pieces for air circulation. For best results, refrigerate uncovered for 30–60 minutes to further dry the skin (optional).

Oven method (crispy)

Preheat the oven to 425°F (220°C). Bake the wings on the rack-lined sheet for 25 minutes, then flip each wing and bake an additional 15–20 minutes until the skin is deep golden and crisp and the internal temperature reaches 165°F (74°C).

Alternative: Air fryer

Preheat air fryer to 400°F (200°C). Cook wings in a single layer for 10–12 minutes, shake or flip, then cook 8–10 more minutes until crispy and cooked through.

Alternative: Frying (traditional)

Heat 2–3 inches of neutral oil in a deep pot to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels before glazing.

While wings cook, make the glaze: in a small saucepan over medium-low heat, combine the hot sauce, butter, brown sugar, apple cider vinegar, Worcestershire sauce, honey, smoked paprika, cayenne (if using) and salt.

Stir continuously until butter melts and sugar dissolves, then simmer gently 2–3 minutes to amalgamate flavors. Do not boil aggressively. Taste and adjust sweetness, acidity or heat to preference.

Remove from heat and transfer half of the glaze to a large mixing bowl reserved for tossing wings; keep the other half warm for serving.

When wings are done, transfer hot wings directly from the oven/air fryer/fryer to the bowl with half the glaze. Toss vigorously until every piece is evenly coated.

Arrange glazed wings on a serving platter and brush or drizzle the reserved glaze over any pieces that need extra sauce.

Garnish with chopped parsley if using. Serve immediately with celery and carrot sticks and blue cheese or ranch for dipping.