Chicken Wings Recipe

Trim and dry

Pat the 24 wings thoroughly dry with paper towels. If whole wings are present, separate into drummettes and wingettes and discard wing tips or save for stock.

Toss with seasonings

In a large bowl, combine 2 tablespoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon paprika and 2 teaspoons aluminum-free baking powder. Add the dried wings and toss until each piece is evenly coated. The baking powder helps crisp the skin when baked or air-fried.

Rest

Place the coated wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30–60 minutes if time allows (this further dries the skin). If short on time, let sit at room temperature for 10 minutes.

Oven method (recommended for 24 wings)

Preheat oven to 230°C (450°F). Arrange wings in a single layer on wire racks set over two rimmed baking sheets, leaving space between pieces for air circulation. Bake for 20 minutes, then flip each wing and bake another 15–20 minutes until deep golden-brown and the internal temperature reaches 75°C (165°F) and skin is crisp. Total bake time ~35–40 minutes depending on wing size.

Alternative: Air fryer

Work in batches (do not overcrowd). Preheat air fryer to 200°C (400°F). Cook wings 12–15 minutes, shake the basket, then cook another 8–10 minutes until crisp and cooked through. Repeat for remaining wings.

Alternative: Deep-fry

Heat 1.5–2 liters (or enough) neutral oil to 180°C (350°F) in a deep pot. Fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels. Deep-frying will yield the crispiest result.

Simmer sauce

In a small saucepan over low heat, melt 6 tablespoons unsalted butter. Stir in 1 cup hot sauce, 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk until smooth and warmed through, taste and adjust heat or sweetness as desired. Keep warm on very low heat.

Toss wings in sauce

Place hot cooked wings in a large clean bowl. Pour the sauce over the wings and toss gently but thoroughly to coat every piece. Serve immediately so the skin remains crisp under a light coating.

Arrange wings on a platter, sprinkle 2 tablespoons chopped fresh parsley, and serve with lemon wedges and 1 cup of blue cheese or ranch dressing for dipping. If you kept some wings plain (unsauced), serve sauce on the side.

Leftovers: store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat in a 200°C (400°F) oven for 8–10 minutes to re-crisp.