Pat the 10 chicken wings dry with paper towels. If whole wings are used, separate into drumettes and flats if desired and discard wing tips or save for stock.

Season

Place wings in a large bowl. Sprinkle with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbsp baking powder. Toss thoroughly to coat—baking powder dries the skin and promotes crisping. Add 1 tbsp vegetable oil and toss again to evenly coat.

Rest

Place coated wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30 minutes to 2 hours if time allows (optional) to further dry the skin for extra crispness.

Cook (Oven Method)

Preheat oven to 425°F (220°C). Arrange wings in a single layer on the wire rack over the baking sheet with space between pieces. Bake for 25 minutes, then flip each wing and continue baking 10–15 minutes until skin is deep golden and internal temp reaches 165°F (74°C). Total cook time ~35–40 minutes depending on wing size.

Cook (Alternative — Air Fryer)

Preheat air fryer to 400°F (200°C). Place wings in a single layer (cook in batches if needed). Air fry for 10 minutes, shake or flip, then air fry another 8–10 minutes until crisp and cooked through.

Finish

When wings are cooked, transfer them to a clean bowl for tossing with sauce or to a serving plate if choosing Plain.

Sauce Options & Application

Plain

Serve the cooked wings plain with dipping sauce on the side. Garnish with parsley/green onions if desired.

Mild or Hot Buffalo Sauce

Melt 4 tbsp unsalted butter in a small saucepan over low heat. Add 1/2 cup hot sauce and stir until combined and warm. For mild, use 3 tbsp hot sauce + 1 tbsp melted butter and adjust to taste. Toss wings in the sauce until evenly coated.

Garlic Butter

Melt 4 tbsp unsalted butter in a small skillet over medium heat. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 1 tbsp vegetable oil (optional for sheen). Toss wings in the garlic butter until coated. Finish with a sprinkle of chopped parsley or green onions.

Hot Honey

In a small saucepan over low heat, combine 3 tbsp honey and 1 tsp chili flakes or 1 tsp Sriracha. Warm gently until honey thins (about 1–2 minutes). Toss wings in the hot honey, coating evenly. If you prefer less heat, reduce chili to 1/2 tsp.

BBQ

Warm 1/2 cup BBQ sauce in a small pan until slightly simmering. Toss wings in the sauce until evenly coated. For stickier wings, after tossing, arrange wings on a baking sheet and broil 1–2 minutes to set the glaze—watch carefully to prevent burning.

Teriyaki

Combine 3 tbsp low-sodium soy sauce, 2 tbsp mirin, and 1 tbsp brown sugar in a small pan over medium heat. Stir until sugar dissolves. Mix 1 tsp cornstarch with 1 tbsp water to make a slurry and add to the pan. Simmer 1–2 minutes until slightly thickened. Toss wings in teriyaki sauce to coat. Garnish with sliced green onions.

To Serve

Transfer sauced wings to a serving platter. Garnish with chopped parsley or sliced green onions. Serve with celery and carrot sticks and a small bowl of ranch or blue cheese dressing for dipping.