6 Chicken Wings Recipe

Pat the 6 chicken wing pieces dry with paper towels. Dry skin crisps better and helps coatings stick.

In a bowl combine 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp baking powder. Toss the wings with the seasoning mixture until evenly coated. Let sit 10–15 minutes at room temperature (or refrigerate up to 1 hour).

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Brush the rack lightly with 1 tbsp oil to prevent sticking.

Arrange the seasoned wings skin-side up on the rack, leaving small gaps between pieces for air circulation.

Bake for 25 minutes, then flip wings and brush or spray the second side with remaining oil. Continue baking another 12–18 minutes until skin is deep golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear. Total bake time ~37–45 minutes depending on wing size.

Alternative: Pan-Shallow Fry

Heat a wide skillet over medium-high heat with 1/4" oil. When oil is shimmering, add wings skin-side down in a single layer (work in two batches if needed). Cook 6–8 minutes per side, turning to brown evenly, then reduce heat to medium-low and cook until internal temperature reaches 165°F (about 6–10 more minutes). Drain on paper towels.

Naked

For Naked wings, transfer the cooked wings to a serving plate. No further sauce is needed; serve immediately with celery, carrot sticks and dressing if desired.

BBQ

Place 1 tablespoon BBQ sauce in a large bowl. Put the hot cooked wings into the bowl and toss gently until each wing is evenly coated. Return to the baking sheet and, if you want the sauce slightly tacky, broil 1–2 minutes watching closely, or serve straight away.

Buffalo

In a small saucepan or microwave-safe bowl melt 1 tablespoon unsalted butter. Whisk in 1 tablespoon hot sauce and 1 teaspoon honey (optional) until smooth and warm. Put the hot cooked wings in a bowl, pour the buffalo sauce over them and toss to coat evenly. Serve immediately with ranch or blue cheese dressing.

Hot Honey

Warm 2 teaspoons honey in a small pan over low heat, stir in 1 teaspoon hot sauce or 1 tsp crushed red pepper flakes and 1 teaspoon apple cider vinegar (or lemon juice). Stir until combined and slightly thinned. Toss the hot cooked wings in the hot honey until glazed. Serve immediately.

Plate the wings hot with celery and carrot sticks and 2 tablespoons dressing on the side for dipping. Recommend serving immediately for best texture.

Leftovers: store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F oven for 8–10 minutes to crisp the skin.