Wings Recipe

Prep the wings

Pat the wings dry with paper towels. If not already separated, cut at the joint to separate drumettes and flats and discard the wing tips or save for stock. Drying the skin thoroughly helps achieve crispiness.

Season and coat

In a large bowl, toss the wings with kosher salt, black pepper and baking powder until evenly coated. The baking powder helps the skin crisp during cooking.

Choose cooking method

Two options: Oven (recommended for easier cleanup) or deep-fry. For oven: preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top; spray rack lightly with oil. For deep-fry: heat 2–3 inches of oil in a heavy pot to 375°F (190°C).

Cook the wings (oven method)

Arrange wings in a single layer on the rack. Lightly brush or spray with vegetable oil. Bake 35–45 minutes, turning once halfway, until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C).

Cook the wings (frying method)

Carefully lower wings into hot oil in batches, do not overcrowd. Fry 8–10 minutes until golden and crisp and internal temp 165°F (74°C). Drain on paper towels. If you want extra crispness, fry a second time 1–2 minutes at the end.

Make the sauce

While wings cook, melt the butter in a small saucepan over low heat. Add hot sauce, honey, apple cider vinegar, Worcestershire sauce, garlic powder and salt. Whisk until smooth and warmed through (do not boil). Taste and adjust sweetness or heat as desired.

Toss wings in sauce

Place cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly so each piece is evenly coated. Serve immediately.

Arrange celery and carrot sticks on a platter with the tossed wings. Serve with blue cheese dressing or ranch for dipping.