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Ingredients
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Wings
Signature Hot Sauce
Finish & Serve
Method
Wings
Prep wings
Pat 10 chicken wings dry with paper towels. If not already split, separate whole wings into drumette and flat, discard tips or save for stock.
Season and coat
Place wings in a large bowl. Sprinkle 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tablespoon aluminum-free baking powder over wings. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin during cooking.
Rest (optional)
For best crispness, place coated wings on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes. If short on time, proceed immediately to cook.
Cook the wings
Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, spacing them so air circulates. Bake for 25 minutes, then flip and bake an additional 15–20 minutes until skin is deep golden-brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching closely to avoid burning. Alternatively, you can deep-fry wings in 350°F (175°C) oil for 8–10 minutes until crispy, or air-fry at 400°F (200°C) for 20–25 minutes, shaking halfway through.
Signature Hot Sauce
Make the sauce
While wings finish cooking, melt 3 tablespoons unsalted butter in a medium saucepan over low heat. Add 1 cup hot sauce, 1 tablespoon honey, 1 teaspoon light brown sugar, 1 teaspoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon cayenne pepper. Whisk gently until sugar dissolves and sauce is smooth and warm, about 2–3 minutes. Remove from heat and stir in 1/2 tablespoon fresh lemon juice to brighten flavor. Taste and adjust heat or sweetness: add more honey to sweeten or a pinch more cayenne for heat.
Finish sauce
Keep sauce warm over the lowest heat or transfer to a heatproof bowl so it stays fluid while you toss the wings.
Toss & Serve
Toss wings in sauce
Place hot cooked wings in a large mixing bowl. Pour the warm signature hot sauce over wings, reserving 2–3 tablespoons if you prefer to serve extra on the side. Toss vigorously until each wing is well coated.
Plate
Transfer sauced wings to a serving platter. Garnish with 1 tablespoon chopped fresh parsley or sliced green onions if desired. Serve immediately with celery sticks and 1/2 cup blue cheese or ranch dressing for dipping.