Wings Recipe
Eight Bone-In Wings with choice of Buffalo, Smokey BBQ, or Seasonal Rotating Sauce. Served with Ranch or Bleu Cheese.
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Ingredients
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Wings
Sauce — choose one
Dipping
Garnish (optional)
Method
Wings
Prep
Pat the 8 bone-in wings dry with paper towels. If wings are whole, remove tips or split at joints so you have drumettes and flats. Drying ensures crisp skin.
Season and coat
Place wings in a large bowl. Add 1 tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1 teaspoon aluminum-free baking powder. Toss thoroughly to coat each wing evenly. The baking powder helps create a crisp exterior.
Rest
Arrange wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 20–30 minutes if time allows. This further dries the skin for crisping.
Cook — oven method (recommended for consistent results)
Preheat oven to 425°F (220°C). Roast wings on the wire rack/baking sheet for 20 minutes. Flip wings and continue roasting for another 12–18 minutes until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Total roast time ~32–38 minutes depending on wing size.
Cook — alternative fryer method
Heat oil in a deep fryer or heavy pot to 375°F (190°C). Fry wings in batches for 8–10 minutes until golden-brown and cooked through. Drain on paper towels. (If using this method, reduce or omit baking powder and adjust salt after frying.)
Sauce — Buffalo
Make Buffalo sauce
Melt 2 tablespoons unsalted butter in a small saucepan over low heat. Add 1/2 cup Frank's-style hot sauce and whisk until combined and slightly warmed through, about 1–2 minutes. Remove from heat.
Transfer hot cooked wings to a large mixing bowl, pour the warm Buffalo sauce over them, and toss gently to coat each wing evenly.
Sauce — Smokey BBQ
Prepare Smokey BBQ
In a small saucepan, warm 1/2 cup smokey BBQ sauce over low heat until slightly runny, about 1–2 minutes. Stir in 1/2 teaspoon smoked paprika for extra smoke if desired.
Place cooked wings in a large bowl, pour the warmed BBQ sauce over wings, and toss to coat thoroughly.
Sauce — Seasonal (honey-sriracha example)
Make Honey-Sriracha
Combine 3 tablespoons honey and 1.5 tablespoons sriracha in a small saucepan over low heat. Warm and whisk until fully combined and slightly thickened, about 1–2 minutes. Taste and adjust heat or sweetness as needed.
Toss the cooked wings in the warm seasonal sauce until evenly coated.