Chicken Wings Recipe

Preheat and dry wings

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

Place the wings in a large bowl. Add kosher salt, black pepper, garlic powder, and baking powder. Toss until wings are evenly coated. The baking powder helps crisp the skin in the oven.

Arrange the wings on a wire rack set over a rimmed baking sheet in a single layer, skin side up, leaving space between pieces for air circulation.

Bake at 425°F (220°C) for 25 minutes. After 25 minutes, flip each wing and continue to bake for another 15–20 minutes, until the wings are deep golden and the internal temperature reaches 165°F (74°C) and skin is crisp. Total bake time will be about 40–45 minutes depending on wing size.

If you want extra crispness, switch oven to broil on high for 2–3 minutes, watching carefully to avoid burning.

While the wings bake, melt butter in a small saucepan over low heat. Add the hot sauce, honey, apple cider vinegar, Worcestershire, and salt. Whisk until combined and warmed through (do not boil). Taste and adjust salt or honey for balance. Keep warm on the lowest heat or transfer to a heatproof bowl.

In a small saucepan over medium heat, warm the oil. Add the minced shallot and sauté 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds more until fragrant.

Add the cherry preserves, ketchup, apple cider vinegar, soy sauce, smoked paprika, chili flakes (if using), and salt. Stir to combine. Bring to a gentle simmer, then reduce heat to low and cook 5–7 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning. Remove from heat and keep warm.

Once wings are fully cooked and crisp, remove from oven and divide into two bowls if preparing both flavors (or keep in one bowl for a single flavor). Reserve about 2 tbs of sauce per 1/2 lb wings as a light coating; you can add more to serve.

For Buffalo: Pour half of the warm buffalo sauce over the first bowl of hot wings. Toss vigorously until every wing is evenly coated. Return to the oven for 2–3 minutes if you want the sauce to set slightly (optional).

For Cherry BBQ: Pour the warm cherry BBQ sauce over the second bowl of wings and toss to coat evenly. If you like a sticky finish, place coated wings on the baking sheet and bake at 400°F (200°C) for 4–6 minutes.

Transfer wings to a serving platter. Sprinkle chopped parsley or celery leaves over the wings if using. Serve immediately with blue cheese or ranch dressing and lemon wedges on the side.