Chicken Wings Recipe

Pat wings very dry with paper towels. Removing surface moisture helps them crisp.

If wings are whole, trim tips and separate drumettes and flats. Reserve tips for stock if desired.

In a large bowl, combine kosher salt, black pepper and baking powder. Sprinkle over wings and toss until evenly coated.

Preheat and arrange

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly brush or rub 1 tablespoon neutral oil on wings and arrange them in a single layer on the rack with space between pieces.

Initial roast

Roast wings for 25 minutes undisturbed. This renders fat and begins crisping.

Flip and finish

Flip each wing and roast another 15–20 minutes until deep golden brown and skin is crisp (internal temperature 165°F / 74°C). For extra crispness, broil 2–3 minutes watching carefully to avoid burning.

Heat 1–2 inches of neutral oil in a heavy pot to 350°F (175°C). Pat wings dry again, then fry in batches 8–10 minutes until golden and cooked through. Remove to paper towels to drain and hold warm in a low oven (200°F / 95°C).

Make sauce

In a small saucepan over low heat, melt 2 tablespoons butter. Stir in 3 tablespoons hot sauce, 1 teaspoon honey (or sugar) and 1 teaspoon apple cider vinegar; whisk until smooth and warm. Taste and adjust heat or sweetness.

Toss wings

Place finished wings in a large bowl, pour classic sauce over, and toss to coat evenly. Serve immediately with celery, ranch or blue cheese if desired.

Warm 4 tablespoons BBQ sauce in a saucepan. Toss roasted or fried wings in sauce to coat and return to the oven at 400°F (200°C) for 4–6 minutes to set the glaze, or brush sauce on before serving.

Marinate

Whisk together soy sauce, lime juice, chopped scallion, minced garlic, thyme, allspice, ground ginger, minced scotch bonnet/habanero (use less for milder), and brown sugar. Place wings in a zip-top bag, add marinade, massage to coat, and refrigerate 2–6 hours (up to overnight) for best flavor.

Cook

Remove wings from marinade and pat lightly dry. Roast or grill over medium-high heat, turning, until cooked through and charred at edges, about 25–30 minutes in the oven or 12–15 minutes on the grill.

Combine minced habanero (use gloves), 2 tablespoons hot sauce, 1 tablespoon honey, 1 teaspoon lime juice and 1 teaspoon butter in a small saucepan. Warm gently for 1–2 minutes to meld flavors. Toss wings in glaze or brush on just before serving. Adjust quantity of habanero to control heat.

Arrange wings on a platter, garnish with chopped cilantro or parsley and lime wedges. Serve with ranch or blue cheese dressing if desired.

If cooking multiple pounds, scale sauces and baking powder proportionally (baking powder is key for crisp skin).