Crispy Wings Recipe

prepare wings

Pat the wing pieces very dry with paper towels. If needed, remove wing tips and separate drumettes and flats.

In a large bowl, toss wings with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps create an extra-crispy skin.

For frying: heat 2–3 inches of neutral oil in a deep pot to 350°F (175°C). For oven method: preheat oven to 425°F (220°C) and line a rimmed baking sheet with a wire rack.

Cook wings: Fry in batches for 8–10 minutes until deeply golden and cooked through (internal temp 165°F/74°C). For oven: place wings on rack and roast 45–50 minutes, turning once halfway, until crisp and golden.

Transfer cooked wings to a paper towel-lined tray to drain briefly while you make the sauces.

make fresno buffalo

Melt butter in a small saucepan over medium heat. Add sliced fresno chiles and sauté 1–2 minutes until softened.

Add minced garlic and cook 30 seconds until fragrant. Stir in hot sauce, apple cider vinegar, honey, and salt. Simmer gently 2–3 minutes to meld flavors, then remove from heat.

Taste and adjust: add a touch more honey for sweetness or more vinegar for tang. Keep warm until ready to toss with wings.

make sriracha honey

Whisk together sriracha, honey, soy sauce, and lime juice in a small bowl until smooth. Warm gently in a saucepan for 1 minute if you prefer a looser glaze; remove from heat.

mix rub

In a small bowl combine brown sugar, smoked paprika, cayenne, garlic powder, onion powder and 1/4 tsp salt. This is the dry Nashville rub.

make nashville bbq glaze

In a separate saucepan, whisk together ketchup, brown mustard, apple cider vinegar, molasses (if using), and the dry rub mixture. Simmer over low heat 3–4 minutes until glossy and slightly thickened. Taste and adjust heat/sweetness.

Divide cooked wings into three equal portions (about 6–7 wings per sauce for 2 lb total) if serving three styles. Place each portion in a large bowl.

Toss one portion with the Fresno Buffalo sauce until wings are evenly coated. For extra heat, spoon a little of the sautéed fresno chiles over the wings.

Toss the second portion with the Sriracha Honey sauce until glossy and coated.

Toss the third portion with the Nashville rub and then spoon the Nashville BBQ glaze over the wings, tossing to coat. If you prefer extra crust, briefly broil the glazed wings 1–2 minutes to caramelize the glaze — watch carefully to avoid burning.

Place wings on a platter, garnish with chopped chives or parsley if using. Serve immediately with celery, carrot sticks, and blue cheese or ranch dressing on the side.