Chicken Wings Recipe

Prep wings

Pat the wings dry with paper towels. If not already split, use a sharp knife or kitchen shears to separate drumettes and flats; discard or reserve tips for stock.

Place the dried wings in a large bowl. Sprinkle kosher salt, black pepper, baking powder, garlic powder, and onion powder over the wings.

Toss thoroughly so each wing is evenly coated. The baking powder will help the skin crisp as the wings cook. For best results refrigerate uncovered on a wire rack for 1 hour to dry the skin (optional). If short on time, proceed directly to cooking.

Oven method (recommended for ease): Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings skin-side up in a single layer with space between them.

Bake on the middle rack for 35–45 minutes, turning once halfway through, until skin is deep golden-brown and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching closely to avoid burning.

Alternative: Air-fryer at 400°F (200°C) for 20–25 minutes, shaking or flipping halfway, until crisp and cooked through.

While the wings cook, make the sauce: In a small saucepan over low heat, melt the butter. Add honey, apple cider vinegar, hot sauce, smoked paprika, soy sauce, brown sugar, and lemon juice.

Whisk continuously until sugar dissolves and the sauce is glossy and slightly thickened, about 3–5 minutes. Taste and adjust: add more hot sauce for heat or more honey for sweetness.

Keep the sauce warm on the lowest heat, or transfer to a heatproof bowl and cover until ready to toss with wings.

When wings are done, transfer them hot from the rack or air-fryer to a large clean bowl. Pour about three-quarters of the warm BunkHouse sauce over the wings.

Toss gently but thoroughly so each wing is evenly glazed. Taste and add more sauce if desired.

Arrange glazed wings on a serving platter. Sprinkle chopped parsley, toasted sesame seeds (if using), and the extra kosher salt evenly over the top.

Serve immediately with ranch and/or blue cheese dressing on the side for dipping.