Spicy Chicken Wings Recipe

Prep

Pat the wings dry with paper towels. If whole wings include tips, remove tips and separate drumettes from wingettes if not already done. Drying is important for crispness.

Place the dry wings in a large bowl. Sprinkle baking powder, salt, black pepper, garlic powder, and onion powder evenly over the wings. Toss thoroughly so each wing is lightly coated. The baking powder helps create a crisp exterior when baked.

For best results, arrange the coated wings on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 1 hour (or up to overnight). This further dries the skin and improves crispness. If short on time, let rest at room temperature for 15–20 minutes.

Preheat oven to 425°F (220°C). When ready to cook, remove wings from refrigerator. Toss wings with 1 tablespoon neutral oil to help them brown evenly.

Bake

Arrange wings skin-side up on a wire rack set over a rimmed baking sheet in a single layer so they are not touching. Bake in the preheated oven for 25–30 minutes, then flip and bake an additional 10–15 minutes until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). Total baking time: about 35–45 minutes depending on size. Alternatively, for extra crispness, finish under the broiler for 1–2 minutes while watching carefully.

(Optional Fry Method)

If you prefer frying, heat vegetable oil in a deep pot or fryer to 375°F (190°C). Fry wings in batches 6–8 minutes until golden and cooked through. Drain on paper towels before saucing.

While wings bake, make the sauce. In a small saucepan over low heat, combine 4 tablespoons unsalted butter, 1 cup hot sauce, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon freshly ground black pepper.

Warm gently, stirring, until butter is melted and sauce is smooth. Keep it on very low heat or remove from heat and set aside; you want the sauce warm but not boiling. Taste and adjust: add more honey for sweetness or more hot sauce for heat. (Note: the extra 1 teaspoon of hot sauce listed separately can be used to adjust heat while tasting.)

Place the baked (or fried) wings into a large, heatproof bowl. Pour the warmed spicy sauce over the wings and toss quickly and gently until wings are evenly coated.

Return sauced wings to the baking sheet or a warmed platter. If you want the sauce to set slightly, place the sauced wings back in the 425°F oven for 3–5 minutes, then remove.

In a bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth.

Add 1/4 cup buttermilk and whisk to reach a pourable yet creamy consistency. If you prefer thicker ranch, add less buttermilk; for thinner, add a tablespoon more.

Stir in 2 tablespoons finely chopped chives, 1 tablespoon finely chopped parsley, 1 teaspoon finely chopped fresh dill, minced garlic (1 clove), 1/2 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning.

Cover and refrigerate at least 15 minutes to let flavors meld. If time allows, refrigerate up to 2 hours for best flavor.

Arrange the spicy wings on a platter with celery sticks and lemon wedges. Sprinkle with a teaspoon of extra chopped chives for color.

Serve immediately with the chilled housemade ranch dressing for dipping. Offer additional hot sauce at the table if desired.