Wings Recipe

Pat dry and trim

Preheat oven to 425°F (220°C). Pat the wings thoroughly dry with paper towels—removing surface moisture helps them crisp. If whole wings are used, separate into drumettes and flats and discard tips or save for stock.

Season and coat

In a large bowl, combine 1 tsp kosher salt, 1/2 tsp black pepper and 1 tablespoon baking powder. Add wings and toss until evenly coated. If using the dry rub, add paprika, garlic powder, onion powder and cayenne now and toss to distribute.

Arrange for crisping

Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer with space between pieces so hot air can circulate. For air-fryer, preheat to 400°F (200°C) and place wings in the basket in a single layer (you may need batches).

Bake

Bake at 425°F (220°C) for 25 minutes, then flip wings and bake an additional 15–20 minutes until golden brown and crisp and internal temperature reaches 165°F (74°C). For extra crispiness, broil 1–2 minutes at the end watching closely. For air-fryer: cook 20–25 minutes, shaking the basket halfway, until crisp and cooked through.

Melt and combine

While wings bake, melt 3 tablespoons butter in a small saucepan over low heat. Add 1/2 cup hot sauce, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk and warm gently until combined and slightly thickened, about 2–3 minutes. Taste and adjust honey or vinegar for sweetness/tang.

Coat wings

Transfer hot, cooked wings to a large clean bowl. Pour the warm hot sauce glaze over the wings and toss vigorously until every piece is evenly coated. For a saucier finish, reserve 2 tablespoons glaze to drizzle when serving.

Plate

Arrange wings on a platter, sprinkle with chopped parsley if using, and serve with celery sticks and 1/2 cup ranch or blue cheese for dipping.