Chicken Wings Recipe

Prepare wings

Pat 8 chicken wings dry with paper towels. If whole wings, separate into drumettes and flats and discard wing tips or save for stock.

Season and coat

In a large bowl, toss wings with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp baking powder until evenly coated. The baking powder helps create a crisp skin.

Rest

Place coated wings on a rack for 15–30 minutes in the refrigerator to dry the skin further (optional but recommended).

Cook (Fry method)

Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Fry wings in batches 6–8 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove to a paper towel–lined tray to drain.

Cook (Oven method)

Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a baking sheet. Roast 35–45 minutes, flipping once halfway, until skin is deep golden and internal temperature is 165°F (74°C). For extra crispness, broil 1–2 minutes at the end watching closely.

Hot (Buffalo) sauce

In a small saucepan over low heat, melt 3 tbsp unsalted butter. Whisk in 1/2 cup hot sauce and 1 tsp sriracha (optional) and 1 tbsp honey (optional) until smooth and warmed through. Remove from heat.

Garlic butter sauce

Melt 3 tbsp unsalted butter in a small skillet over medium-low heat. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in a pinch of salt and remove from heat.

BBQ sauce

Warm 1/2 cup BBQ sauce in a small saucepan over low heat until simmering, or combine with 1 tbsp honey for a glossy sweet finish. Keep warm.

Teriyaki sauce

Combine 1/2 cup teriyaki sauce with 1 tbsp soy sauce and 1 tsp mirin (or rice vinegar) in a small saucepan. Warm gently until slightly reduced (2–3 minutes) and stir in 1 tbsp honey if you want a glaze.

Toss wings in sauce

Place cooked wings in a large bowl. Pour chosen warm sauce over wings and toss quickly to coat evenly. Serve immediately.

Homemade ranch

In a bowl, whisk together 1/4 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 1 tbsp chopped chives, 1 tsp chopped parsley, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp lemon juice (or vinegar), 1/4 tsp salt and 1/8 tsp black pepper. Adjust thickness with extra buttermilk or yogurt as needed. Chill 15 minutes before serving.

Bleu cheese dressing

In a bowl, combine 1/4 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk. Stir in 2 tbsp bleu cheese crumbles and 1 tsp chopped parsley. Season with 1/4 tsp salt and 1/8 tsp black pepper. For chunkier dressing, fold in extra crumbles. Chill briefly.

Arrange wings on a platter with celery and carrot sticks. Serve with a ramekin of chosen homemade ranch or bleu cheese and extra sauce on the side. Recommend 8 wings for 1–2 people as an appetizer.