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Ingredients
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For the wings
For the sauce (optional — Buffalo-style)
To serve
Method
Prep and dry-brine
- 1
Pat the 6 chicken wings thoroughly dry with paper towels. Removing surface moisture helps the skin crisp.
- 2
Place the wings in a large bowl or on a rimmed sheet tray. Toss with 1 tablespoon baking powder, 1 teaspoon kosher salt, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp freshly ground black pepper until evenly coated. Let rest uncovered in the refrigerator for at least 30 minutes and up to 4 hours (this further dries the skin and improves crisping). If short on time, let rest at room temperature for 15 minutes.
Cook the wings (oven method)
- 3
Oven preheat
Preheat oven to 250°F (120°C). Position a rack in the middle of the oven and another rack near the top.
- 4
Arrange the wings skin-side up on a wire rack set over a rimmed baking sheet, leaving space between pieces for air circulation. Bake at 250°F for 30 minutes to render fat gently.
- 5
Increase oven temperature to 425°F (220°C). Move the wings to the top rack and bake for an additional 25–30 minutes, or until skin is deeply golden-brown and crisp. Flip once halfway through the high-heat phase for even browning. Total oven time: ~55–60 minutes.
- 6
If you prefer a faster method, preheat an air fryer to 400°F (200°C) and cook wings in a single layer for 20–25 minutes, shaking or flipping halfway, until crisp and cooked through (internal temp 165°F / 74°C). Lightly toss wings with 1 tablespoon neutral oil before air-frying.
Make the sauce (optional)
- 7
While wings finish cooking, melt 2 tablespoons unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second bursts.
- 8
Whisk in 3 tablespoons hot sauce, 1 teaspoon honey, 1 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until smooth and warm. Taste and adjust heat or sweetness as desired.
Toss and serve
- 9
Transfer hot wings to a large bowl. If using sauce, pour the warm sauce over the wings and toss vigorously until evenly coated.
- 10
Plate the wings with celery and carrot sticks and a small bowl of blue cheese or ranch dressing for dipping.
- 11
Serve immediately while hot and crispy.