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Ingredients
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Wings
Marinade / Sauce (Buffalo-style)
For Serving
Method
Wings
- 1
Prep and dry
Pat the chicken wings dry with paper towels. Remove any excess skin or tips if still attached and, if necessary, separate into drumettes and wingettes. Drying is important for crispness.
- 2
Season and coat
Place the wings in a large bowl. Add kosher salt, black pepper and baking powder. Toss thoroughly to coat each piece evenly. The baking powder helps create a crisp exterior when baked or air-fried.
- 3
Rest (optional)
For best results, place the coated wings on a rack set over a baking sheet and refrigerate, uncovered, for 30–60 minutes to further dry the skin. This step is optional but improves crispiness.
- 4
Cook
Oven method: Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet in a single layer without crowding. Bake 25–30 minutes, then flip and bake another 10–15 minutes until deeply golden and internal temperature reaches 165°F (74°C) and skin is crisp. Air-fryer method: Preheat air fryer to 400°F (205°C). Work in batches if needed. Place wings in a single layer and cook 20–25 minutes, shaking or turning halfway, until crisp and cooked through.
Marinade / Sauce (Buffalo-style)
- 5
Make sauce
While wings cook, melt unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk in hot sauce, honey, apple cider vinegar, garlic powder and smoked paprika until smooth and combined. Taste and adjust heat or sweetness to preference.
- 6
Toss wings in sauce
When wings are cooked and still hot, place them in a large mixing bowl. Pour the sauce over the wings and toss gently but thoroughly to coat every piece. If you prefer saucier wings, reserve a little sauce to brush on after plating.
For Serving
- 7
Plate
Arrange sauced wings on a serving platter. Garnish with chopped parsley if using. Serve immediately with celery and carrot sticks and blue cheese or ranch dressing on the side for dipping.