Wings Recipe

Preheat and dry

Preheat oven to 425°F (220°C). Pat the wings very dry with paper towels — moisture prevents crisping.

Trim any excess skin or wing tips if desired. Place wings in a large bowl.

Season wings evenly with kosher salt and 1/2 tsp black pepper.

In a small bowl combine baking powder, garlic powder, onion powder, smoked paprika, and cayenne. Sprinkle mixture over wings and toss until each piece is lightly coated. The baking powder helps crisp the skin in the oven.

Arrange wings in a single layer on a wire rack set over a rimmed baking sheet. Leave small gaps between pieces for air circulation. If you don't have a rack, line the sheet with foil and place wings directly on it, flipping halfway through cooking.

Roast in the preheated oven 40–50 minutes until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). Flip the wings once at the 20–25 minute mark for even browning. For extra crispness, broil 1–2 minutes at the end while watching carefully.

Alternative: For air-fryer, preheat to 400°F (200°C) and cook 20–25 minutes, shaking or flipping halfway.

While wings roast, melt butter in a small saucepan over low heat (or microwave in a bowl in 20-second bursts).

Whisk in hot sauce, honey, apple cider vinegar, Worcestershire sauce, salt, and pepper. Warm until combined and slightly thickened, then remove from heat. Taste and adjust heat/sweetness.

When wings are done, transfer them while hot to a large mixing bowl. Pour the warm buffalo sauce over the wings and toss gently until evenly coated.

Arrange wings on a serving platter, sprinkle with chopped parsley if using, and serve immediately with blue cheese or ranch dressing and celery sticks.

Leftovers: store cooled wings and sauce separately in airtight containers in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp, then re-toss in warmed sauce.