Wings(boneless Or Bone-in) Recipe

Prep the chicken

Pat the wings or boneless pieces dry with paper towels. If using bone-in wings, separate drumettes and flats if preferred and discard wing tips or save for stock. Place chicken in a large bowl.

Season

Sprinkle the salt, black pepper, garlic powder, paprika and baking powder (if using) over the chicken. Toss thoroughly to coat each piece evenly. Let rest 15–20 minutes at room temperature or refrigerate up to 2 hours for deeper flavor (bring back to room temp before cooking).

Choose cooking method

You can deep-fry, oven-bake, or pan-roast these wings. For deep-frying: heat oil in a deep pot to 350°F (175°C). For oven-baking: preheat oven to 425°F (220°C) and line a baking sheet with foil and a wire rack; lightly brush or spray chicken with oil. For pan-roasting (preferred for boneless): heat 2–3 tbs oil in a large skillet over medium-high heat until shimmering.

Cook - deep-fry

Carefully add wings in batches to the 350°F oil without overcrowding. Fry bone-in wings 8–10 minutes until golden and internal temperature reaches 165°F (74°C). Boneless pieces cook faster, 4–6 minutes. Drain on a wire rack or paper towels.

Cook - oven-bake

Arrange wings in a single layer on the rack. Bake bone-in 35–45 minutes, flipping once at 20–25 minutes, until skin is crisp and internal temperature 165°F. Boneless pieces: 18–22 minutes, flipping halfway, until cooked through and golden.

Cook - pan-roast (boneless)

Add seasoned boneless pieces to the hot skillet in a single layer. Cook 4–6 minutes per side until golden and internal temperature 165°F. Transfer to a plate and tent with foil.

Keep warm

If cooking in batches, keep finished wings warm on a low oven (200°F/95°C) on a rack-lined sheet while you finish remaining batches.

While the wings cook, make the sauce. In a small saucepan over low heat, melt the butter gently. Add hot sauce, honey, apple cider vinegar and Worcestershire sauce. Whisk until smooth and warmed through but not boiling. Taste and adjust salt. Keep the sauce warm on the lowest heat or transfer to a heatproof bowl.

Toss wings in sauce: place cooked wings in a large mixing bowl, pour the warm buffalo sauce over them, and toss until evenly coated. Serve immediately so the exterior stays crisp.

Combine mayonnaise, sour cream (or Greek yogurt) and milk (or buttermilk) in a bowl. Whisk until smooth.

Stir in dried parsley, dried dill, garlic powder, onion powder, salt, pepper and lemon juice if using. Taste and adjust thickness with a splash more milk or seasoning as needed. Refrigerate at least 15 minutes for flavors to meld (can be made up to 24 hours ahead).

Arrange sauced wings on a platter with celery sticks and a bowl of ranch dressing. Sprinkle chopped parsley over the wings if desired.

Serve immediately while wings are hot and sauce is fresh. Leftover wings keep in an airtight container refrigerated up to 3 days; reheat in a 375°F oven to re-crisp and refresh the sauce.