Chicken Wings Recipe

Prep the wings

Pat wings very dry with paper towels. If whole, cut at joints into drumettes and flats and discard tips or save for stock. Place wings in a large bowl.

Season and dry-brine

Add kosher salt, black pepper and baking powder to wings and toss until evenly coated. The baking powder helps crisp the skin. Cover and refrigerate for 30 minutes to 2 hours (longer for extra crispness, up to overnight).

Cook options

Choose one method: Frying, Oven (crispy), or Air-fryer. - Frying: Heat 2 inches oil in a large pot to 350°F (175°C). Fry wings in batches 7–9 minutes until golden and cooked through (internal temp 165°F / 74°C). Drain on a wire rack. - Oven (recommended for home): Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Toss wings with 1/4 cup neutral oil, place on rack skin-side up, and roast 40–50 minutes, flipping once after 25 minutes, until skin is deep golden and crisp. - Air fryer: Preheat to 400°F (200°C) and cook in batches 20–25 minutes, shaking halfway, until crisp.

Rest

Let cooked wings rest 3–5 minutes on a rack while you prepare sauces so juices redistribute.

In a small saucepan over low heat, melt 3 tbsp butter with 1 tsp olive oil. Add minced garlic and cook gently 30–45 seconds until fragrant (do not brown). Remove from heat and stir in grated Parmesan, chopped parsley, lemon zest (if using) and 1/4 tsp black pepper until combined into a thick saucy coating.

Toss wings with the garlic-Parmesan mixture in a large bowl until evenly coated. Serve hot with extra grated Parmesan on top.

In a small saucepan over low heat, combine 1/2 cup hot sauce and 3 tbsp butter. Add 1 tsp white vinegar, 1/2 tsp Worcestershire, 1 tsp honey (optional) and a pinch of cayenne. Warm and whisk until butter fully melts and sauce emulsifies, about 1–2 minutes. Taste and adjust salt/heat.

Toss wings in the warm buffalo sauce until evenly coated. Serve immediately with celery and blue cheese or ranch.

In a small saucepan combine 1/2 cup honey, 1 tsp hot sauce or 1/2–1 tsp red pepper flakes, 1 tsp apple cider vinegar and 1 tbsp butter. Warm gently over low heat, stirring until glossy and combined, about 1–2 minutes. Add 1/4 tsp salt and taste for balance.

Toss wings with hot honey so they are lightly glazed. For extra crispness, return glazed wings to a 400°F (200°C) oven for 3–5 minutes to set the glaze, then serve.

Mix lemon zest, cracked black pepper and sea salt in a bowl. Melt 2 tbsp butter and stir in 1 tsp lemon juice (if using). Toss hot wings with the melted butter, then immediately sprinkle the lemon-pepper mixture over and toss gently so the seasoning adheres.

Serve immediately to preserve crispness and bright lemon flavor.

Arrange wings on a platter with celery and carrot sticks and a bowl of ranch or blue cheese dressing. Offer lemon wedges or extra grated Parmesan as needed.