Hot Wings Recipe

Pat the wings thoroughly dry with paper towels. Removing surface moisture helps them crisp. If not already split, separate drumettes and flats and discard or save wing tips for stock.

In a large bowl, toss the wings with kosher salt, black pepper, and baking powder until evenly coated. Baking powder raises pH and promotes browning and crisping; evenly coating is important.

Let the wings rest uncovered in the refrigerator for 30–60 minutes if time allows (this further dries the skin). If short on time, proceed immediately.

Combine the flour, cornstarch, paprika, and cayenne in a shallow dish and mix well.

Working in batches, lightly dredge wings in the flour mixture, shaking off excess. Place dredged wings on a rack while you heat the oil.

Deep Frying (crispiest)

Heat 3–4 inches of vegetable oil in a heavy pot to 350°F (175°C). Fry wings in batches, careful not to overcrowd, for 8–10 minutes per batch until deep golden and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a rack or paper towels to drain.

Air Frying (less oil, still crisp)

Preheat air fryer to 400°F (200°C). Lightly spray the wings with neutral oil and arrange in a single layer without overcrowding. Cook 20–25 minutes, flipping halfway, until skin is crispy and internal temp is 165°F (74°C). If you used dredge, reduce cooking time by a few minutes and watch for browning.

Oven-Baked (alternative)

Preheat oven to 425°F (220°C). Place wings on a wire rack set over a baking sheet and bake for 35–45 minutes, flipping once, until skin is crisp and internal temp is 165°F (74°C). For extra crisp, broil 1–2 minutes at the end, watching closely.

In a small saucepan over low heat, combine the hot sauce, butter, honey, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, and salt.

Stir continuously until the butter is melted and the sauce is smooth and slightly thickened, about 3–5 minutes. Taste and adjust seasoning: add more honey to sweeten, more vinegar for tang, or a pinch more salt if needed. Keep warm on the lowest heat setting.

Place the cooked wings in a large, warm bowl. Pour the hot sauce mixture over the wings and toss thoroughly until each wing is evenly coated. Work quickly so the sauce adheres while the wings are hot.

Transfer the sauced wings to a serving platter. Serve immediately with celery sticks, carrot sticks, and blue cheese dressing or ranch for dipping.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in an oven or air fryer to restore crispness; avoid microwaving if you want to keep skin crisp.