Classic Wings Recipe

Prep wings

Pat the wings thoroughly dry with paper towels. Removing surface moisture helps achieve a crisp exterior.

Combine dry coating

In a large bowl, whisk together the baking powder, kosher salt, black pepper, garlic powder, and onion powder until evenly mixed.

Coat wings

Toss the dried wings in the bowl with the baking powder mixture until each piece is evenly coated. Let the coated wings rest on a wire rack set over a baking sheet for 15–20 minutes. This dries the skin further and helps crisp when cooked.

Arrange for baking or frying

If baking: preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange wings skin-side up in a single layer, leaving space between pieces. If frying: heat 2–3 inches of neutral oil (vegetable, canola) in a heavy pot to 350°F (175°C).

Cook wings (oven method)

Bake wings at 425°F (220°C) for 25 minutes, then flip and bake an additional 15–20 minutes until deep golden brown and crisp. For extra crispness, broil 2–3 minutes at the end while watching closely.

Cook wings (frying method)

Working in batches to avoid crowding, carefully lower wings into the 350°F oil and fry 8–10 minutes until golden and cooked through (internal temp 165°F/74°C). Drain on a wire rack or paper towels.

Melt butter and combine

While wings cook, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Add the hot sauce, apple cider vinegar, Worcestershire sauce, honey (if using), salt, and pepper. Whisk or stir until fully combined and slightly emulsified. Keep warm over very low heat or transfer to a heatproof bowl.

Toss wings in sauce

When wings are finished cooking, place cooked hot wings into a large clean bowl. Pour the warm buffalo sauce over the wings. Toss vigorously with tongs or two spoons until each wing is evenly coated. Taste and adjust salt or hot sauce to preference.

Transfer sauced wings to a serving platter. Sprinkle with chopped parsley if desired. Serve immediately with celery and carrot sticks and the blue cheese dressing or ranch on the side for dipping.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to recrisp.