Classic Jumbo Wings Recipe

Preheat and dry

Preheat oven to 425°F (220°C). Pat the wings very dry with paper towels — removing surface moisture helps them crisp.

Season and coat

Place wings in a large bowl. Sprinkle with kosher salt, black pepper and baking powder. Toss until evenly coated. The baking powder raises pH and helps crisp skin.

Arrange and bake

Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer with space between pieces. Bake 25 minutes, flip wings, then bake another 15–20 minutes until golden brown and internal temperature reaches 165°F (74°C) and skin is crisp. For extra crispness broil 2–3 minutes at the end watching closely.

In a medium saucepan or skillet over low heat, melt 3 tbsp butter. Add 1 cup hot sauce, 2 tsp honey and 1 tsp garlic powder. Whisk until glossy and combined, warm through but don’t boil. Keep sauce warm until wings are done.

Toss: Place finished wings in a large clean bowl, pour sauce over wings and toss gently until evenly coated. Serve immediately with blue cheese or ranch and celery.

In a small saucepan over low heat, melt 2 tbsp butter. Add 1 cup extra-spicy hot sauce and 1 tsp smoked paprika. Stir until combined and warm. Taste and adjust heat by adding more butter or a splash of honey if too hot.

Toss wings in sauce as above and serve with lime wedges to cut heat.

Melt 3 tbsp butter in a skillet over low heat. Add 2 cloves minced garlic and sauté 30–45 seconds until fragrant but not browned. Remove from heat and stir in 1 tbsp grated Parmesan and 1 tsp chopped parsley. Toss wings in skillet or bowl until coated. Add extra grated Parmesan when serving if desired.

Combine 1 cup BBQ sauce with 1 tsp apple cider vinegar in a small saucepan. Warm over medium-low heat until simmering, stirring to smooth. Taste and adjust sweetness or acidity. Toss wings to coat — for a sticky finish, return sauced wings to a 400°F (200°C) oven for 3–5 minutes to caramelize, watching carefully.

In a small saucepan, melt 2 tbsp butter over low heat. Add 1 cup hot sauce and 3 tbsp honey. Whisk until combined and warm. Simmer gently 1–2 minutes. Toss wings to coat, garnish with lime if desired.

Mix 3 tbsp BBQ sauce with 2 tsp hot sauce and 1/2 tsp minced chipotle. Warm briefly in a saucepan until glossy. Adjust proportions to taste. Toss wings and return to oven 2–4 minutes at 400°F (200°C) for a sticky glaze if preferred.

Arrange sauced wings on a platter. Serve with blue cheese or ranch dressing, celery sticks and lime wedges. Provide separate bowls for each sauce if offering multiple flavors so guests can choose.

Leftovers: Store cooled wings and sauce separately in airtight containers in the fridge up to 3 days. Reheat wings in a 400°F (200°C) oven for 8–10 minutes to re-crisp, then toss in warmed sauce.