Chkn Wings 15pc Recipe

Combine 2 cups water, 1 tablespoon kosher salt, and 1 tablespoon brown sugar in a bowl until dissolved. Submerge the 15 wings in the brine, cover, and refrigerate for 30 minutes to 2 hours. Remove wings from brine, pat dry thoroughly with paper towels before proceeding. If you skip brine, proceed to the next section.

Preheat oven to 425°F (220°C) if baking, or preheat air fryer to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top if baking.

In a large bowl, combine 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tbs paprika and 1 tsp baking powder. Add 2 tsp cornstarch and mix well. The baking powder and cornstarch help achieve extra crispiness.

Add the 15 dried wings to the bowl. Drizzle 1 tablespoon neutral oil over wings and toss to coat evenly with the dry mixture. Ensure each wing is lightly coated.

Baking

Arrange wings in a single layer on the prepared wire rack, leaving space between pieces. Spray or brush lightly with the 1 tablespoon cooking oil if desired. Bake on the center rack for 25–30 minutes, flip wings, then bake an additional 10–15 minutes until skin is deep golden-brown and an instant-read thermometer reads 165°F (74°C) at the thickest part. For extra crispness, broil 1–2 minutes at the end, watching carefully to avoid burning.

Air Frying

Place wings in a single layer in the air fryer basket without overcrowding (cook in two batches if needed). Air fry at 400°F (200°C) for 20–25 minutes, shaking or turning halfway through, until skin is crisp and internal temperature reaches 165°F (74°C).

For buffalo-style: melt 2 tablespoons butter in a small saucepan over low heat, stir in 1/2 cup hot sauce and 1 tablespoon honey until combined and warmed through. Remove from heat.

For bbq-style: warm 1/2 cup barbecue sauce in a small saucepan or microwave until pourable.

Place cooked wings in a large clean bowl. Pour your chosen sauce over wings (or toss half in buffalo and half in bbq if serving both). Toss until each wing is evenly coated. If you prefer dry wings, skip saucing and sprinkle with a pinch more paprika or finishing salt.

Garnish with 1 tablespoon chopped fresh parsley and serve with 2 lemon wedges on the side for squeezing.

Serve immediately while hot. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes or in an air fryer at 350°F (175°C) for 5–7 minutes to restore crispness. Ensure reheated wings reach 165°F (74°C) internally before serving.