Chicken Wings Recipe

Prepare wings

If not already separated, remove wing tips and separate wings into drumettes and flats (or leave whole). Pat wings very dry with paper towels. Dry skin yields better browning and crisping.

Preheat oven to 220°C (425°F). Line a rimmed baking sheet with foil and set a wire rack on top. If frying or using an air fryer, preheat according to appliance instructions (see alternate cooking methods).

In a large bowl, whisk together olive oil, soy sauce, hot sauce, honey, minced garlic, smoked paprika, onion powder, kosher salt, and black pepper until combined.

Add the dried wings to the bowl and toss thoroughly to coat. For best flavor, cover and refrigerate for 30 minutes to 4 hours. If short on time, proceed after 10–15 minutes of resting at room temperature.

If you want extra-crispy skin, sprinkle the baking powder and cornstarch over the wings and toss to evenly coat after marinating, just before cooking. The baking powder raises pH and helps browning; cornstarch helps dryness and crunch.

Arrange wings in a single layer on the wire rack with space between pieces so hot air circulates. Reserve any marinade/sauce left in the bowl for glazing if desired.

Roast in the preheated oven for 35–45 minutes, turning once halfway through, until skin is deep golden brown and internal temperature reaches 74°C (165°F) and juices run clear. If using baking powder coating, expect the wings to crisp at the higher end of the time range.

For extra browning, switch the oven to broil for 2–3 minutes, watching carefully to prevent burning.

Air fryer

Preheat air fryer to 200°C (400°F). Place wings in a single layer (cook in batches if needed). Cook 20–25 minutes, shaking or flipping halfway, until crisp and cooked through.

Deep-fry

Heat neutral oil (vegetable or canola) to 180°C (350°F). Fry wings in small batches 8–10 minutes until golden and cooked through. Drain on paper towels.

If using finishing sauce, melt butter in a small saucepan over low heat. Whisk in honey and hot sauce until smooth. Remove from heat.

Place cooked wings in a large clean bowl, pour the warm finishing sauce over them, and toss to coat evenly.

Transfer wings to a serving platter. Sprinkle chopped parsley or cilantro and serve with lemon wedges and ranch or blue cheese dressing on the side.

Serve immediately while hot and crispy.