Wings Recipe
10 pc count of naked wings with your choice of Buffalo, BBQ sauce, Asian, Spicy Honey Asian, Dry Rub, or the Works sauce. Served with ranch or blue cheese.
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Ingredients
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Wings
Sauce options (choose one)
Buffalo sauce recipe (if making)
BBQ sauce (if making)
Asian sauce recipe (if making)
Spicy Honey Asian sauce (if making)
Dry rub (if choosing dry)
Finishing & serving
Method
Wings
Pat the 10 chicken wings dry with paper towels. Dry wings crisp better and help coatings/sauces adhere.
Toss wings in a bowl with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbs baking powder until evenly coated. The baking powder helps the skin crisp when cooked. Let rest 10–15 minutes while you preheat.
Choose cooking method: oven-baked or deep-fried. Preheat oven to 425°F (220°C) and place a wire rack on a baking sheet, or heat oil in a deep fryer or heavy pot to 375°F (190°C) for frying.
Oven method
Arrange wings skin-side up in a single layer on the wire rack. Bake 35–45 minutes, turning once halfway, until skin is deep golden brown and internal temperature reaches 165°F (74°C). If you want extra crisp, broil 2–3 minutes at the end watching closely.
Frying method
Carefully lower wings into 375°F oil in batches so you don’t overcrowd. Fry 8–10 minutes until crisp and golden and internal temperature is 165°F (74°C). Drain on paper towels.
When wings are cooked, place them in a large clean bowl and add 1 tbs vegetable oil; this helps sauces coat evenly.
Sauce options
Buffalo sauce (quick)
Melt 2 tbs unsalted butter in a small saucepan over low heat, add 3/8 cup hot sauce and 1 tsp honey (optional). Whisk until combined and warm. Pour desired amount over wings and toss to coat evenly.
BBQ sauce
Warm 1/2 cup BBQ sauce in a small saucepan over low heat just until it thins and is pourable (2–3 minutes). Toss wings in warmed sauce to coat.
Asian sauce
Combine 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs honey (or brown sugar), 1/2 tsp sesame oil, 1 tsp minced garlic and 1/2 tsp minced ginger in a small saucepan. Bring to a simmer over medium-low heat and reduce 1–2 minutes until slightly thickened. Toss wings in sauce to coat.
Spicy Honey Asian
Combine 2 tbs soy sauce, 2 tbs honey, 1 tsp sriracha, 1 tsp rice vinegar and 1/2 tsp minced garlic in a small pan. Warm and stir until glossy and combined. Toss wings in sauce to coat.
Dry Rub
If using dry rub, mix paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp brown sugar and 1/4 tsp cayenne in a small bowl. While wings are hot, sprinkle and toss the 2 tbs of dry rub evenly over wings so it adheres to the skin.
The Works (combination)
Mix equal parts warmed Buffalo, BBQ, and Asian sauces (or about 3/4 cup total). Warm the combined sauce briefly, then toss wings until thoroughly coated. Adjust proportions to taste.
Finishing & serving
Transfer sauced wings to a serving platter. Garnish with chopped green onion or parsley if desired.
Serve immediately with 1/4 cup ranch or blue cheese dressing and celery sticks on the side for dipping.
Notes: If preparing ahead, cook wings fully, cool, and refrigerate. Reheat in a 400°F (200°C) oven 8–10 minutes to re-crisp skin, then toss with warm sauce just before serving.