Ford's Classic Wings Recipe

Trim and dry wings

If not already split, separate wings into drumettes and flats, discard wing tips or save for stock. Pat wings very dry with paper towels — removing surface moisture helps achieve crisp skin.

Place wings in a large bowl. Sprinkle kosher salt and freshly ground black pepper over the wings and toss to coat evenly.

In a small bowl combine paprika, garlic powder, onion powder, cayenne, and brown sugar. Sprinkle the dry rub over the wings and toss to coat. For extra-crispy skin, also sprinkle and toss the wings with baking powder and cornstarch so they are lightly coated.

Arrange seasoned wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30–60 minutes if time allows — this helps dry the skin further for better crisping.

Oven method (recommended for convenience)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces. Roast for 35–45 minutes, flipping once at about 20–25 minutes, until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C).

Alternative: Frying

Heat 2–3 inches of vegetable oil in a deep pot to 350°F (175°C). Fry wings in batches 6–8 minutes until crisp and cooked through. Drain on paper towels.

Alternative: Air Fryer

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer, cook 20–25 minutes, shaking basket or flipping halfway, until crisp.

While wings cook, make the sauce. In a small saucepan over low heat, melt the unsalted butter. Add the hot sauce, apple cider vinegar, honey (or brown sugar), Worcestershire sauce, salt, and black pepper. Whisk until combined and warm, then remove from heat. Taste and adjust heat or sweetness to preference.

When wings are finished cooking, transfer them to a large clean bowl. Pour the warm sauce over the wings and toss gently but thoroughly so each piece is coated. If you prefer saucy wings, reserve some sauce to drizzle; for less saucy, pour just enough to coat.

Return sauced wings to the rack or a serving platter for 2–3 minutes in a warm oven (optional) so sauce sets slightly.

Serve the wings hot with celery and carrot sticks and blue cheese or ranch dressing on the side. Provide napkins — these are deliciously messy.