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Ingredients
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Chicken
Dry Rub (optional, for crisp skin)
Sauce (Buffalo-style)
To Serve
Method
Prepare Chicken
Dry and season
Pat the wings very dry with paper towels. Removing surface moisture helps achieve crisp skin. Place wings in a large bowl or on a tray and sprinkle with kosher salt and 1/2 tsp black pepper; toss to coat evenly.
Apply dry rub (optional)
If using the dry rub for extra crispness, sprinkle the baking powder, smoked paprika and garlic powder over the wings and toss until evenly coated. Baking powder helps raise pH and draws moisture from the skin to crisp it during cooking.
Cook Wings
Oven method (recommended for crisp, evenly cooked wings)
Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet (this allows air circulation and prevents sogginess). Space wings so they are not touching. Roast for 25 minutes, then flip each wing and roast another 12–15 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). If you want extra color and crispness, broil for 1–2 minutes at the end, watching carefully to avoid burning.
Alternative: Air-fryer method
Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (cook in batches if needed). Cook for 22–25 minutes, shaking the basket or turning halfway through, until wings are golden and crisp.
Alternative: Frying method
Heat 2 inches of neutral oil (vegetable, canola) in a heavy pot to 375°F (190°C). Fry wings in batches 6–8 minutes until crisp and cooked through. Drain on a wire rack or paper towels.
Make Sauce
Combine and warm
While wings finish cooking, melt the butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second increments. Whisk in the hot sauce, honey (if using), apple cider vinegar, Worcestershire, 1/4 tsp black pepper and 1/4 tsp salt until smooth and emulsified. Warm through but do not boil. Taste and adjust seasoning.
Toss and Serve
When wings are done, transfer them to a large clean bowl. Pour the warm sauce over the wings and toss quickly but gently until each wing is evenly coated. Transfer to a serving platter, garnish with celery and carrot sticks, and serve immediately with blue cheese or ranch dressing on the side.
If you prefer saucing tableside, serve the sauce in a small bowl for dipping and present wings plain beside it.