Traditional Wings Recipe

Prep and dry

Pat the wings very dry with paper towels. Trim excess skin and ensure wings are split into drumettes and flats if not already.

Coat for crisping

In a large bowl, combine baking powder, kosher salt and black pepper. Add the wings and toss until each piece is evenly coated with the baking powder mixture. This helps create a crispy exterior when baked or fried.

Rest

Place coated wings on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes (optional) to further dry the skin for extra crispiness.

Cook

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack over a rimmed baking sheet, leaving space between pieces. Bake for 25–30 minutes, then flip and bake an additional 10–15 minutes until skin is deep golden brown and internal temperature reaches 165°F (74°C). Alternatively, deep-fry at 350°F (175°C) for 8–10 minutes until crisp and cooked through.

Mix all Cajun dry rub ingredients (paprika, cayenne, onion powder, garlic powder, oregano, thyme, brown sugar, salt) in a small bowl until uniform. When wings are hot and just out of the oven or fryer, toss wings with the Cajun rub in a large bowl until evenly coated. Serve immediately.

In a small saucepan over medium heat, melt butter. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Stir in heavy cream and bring just to a simmer. Remove from heat and whisk in grated Parmesan until smooth. Add lemon juice, chopped parsley, salt and black pepper; taste and adjust seasoning. Toss hot wings gently in the sauce (use just enough to coat) and sprinkle additional grated Parmesan before serving.

Combine BBQ sauce, honey, apple cider vinegar and smoked paprika in a small saucepan. For Habanero BBQ, whisk in the habanero hot sauce or paste. Heat over low-medium heat just until warm and combined, stirring frequently (about 3–5 minutes). Taste and adjust sweetness or heat as desired. Toss the cooked wings in the warm sauce until evenly glazed. For a stickier finish, spread wings on a baking sheet and place under a hot broiler for 1–2 minutes to caramelize the glaze—watch closely to prevent burning. For Honey BBQ, add the additional 1 tablespoon honey at the end and toss to glaze.

In a heatproof bowl, whisk together hot sauce, melted butter, white vinegar and optional honey until emulsified. Warm gently if desired (do not boil). Toss freshly cooked wings in the sauce until fully coated. Serve immediately with celery and ranch or blue cheese.

Arrange wings on a platter. Garnish Parmesan Garlic wings with extra grated Parmesan and chopped parsley. Serve with celery sticks and ranch or blue cheese dressing on the side for dipping.