6 Chicken Wings Recipe

Trim and dry

Pat the 6 chicken wings dry with paper towels. If wings are whole, separate into drumettes and flats and discard tips or save for stock. Drying helps crisp the skin.

Season the wings evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss to coat.

Lightly toss wings with 1 tablespoon baking powder until evenly coated — this helps skin crisp when roasted or air-fried.

In a bowl, combine 1 cup cold water, 1 tsp granulated sugar, 1 tsp soy sauce, 1 tsp apple cider vinegar, and 1 minced garlic clove. Stir to dissolve the sugar.

Submerge seasoned wings in the mixture for 15–30 minutes in the refrigerator for extra flavor and moisture (optional). Remove wings and pat dry thoroughly before cooking — discard brine.

Oven method: Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack and roast 35–40 minutes, flipping once at 20 minutes, until skin is deep golden and internal temperature reaches 165°F (74°C).

Air-fryer method: Preheat air fryer to 400°F (200°C). Place wings in a single layer (cook in two batches if needed). Air-fry 20–25 minutes, shaking or flipping halfway, until crisp and cooked through.

If pan-frying: Heat 1–2 tablespoons neutral oil in a large skillet over medium-high heat. Cook wings 10–12 minutes, turning frequently, until deeply browned and cooked through; finish in a 400°F oven for 8–10 minutes if necessary.

While wings are cooking, melt 1 tablespoon unsalted butter in a small saucepan over low heat or in a microwave-safe bowl.

Whisk in 2 tablespoons hot sauce, 1 teaspoon honey, 1/2 teaspoon worcestershire sauce and 1/2 teaspoon fresh lemon juice until smooth and warmed through. Taste and adjust — add more honey for sweetness or more hot sauce for heat.

When wings are done, transfer them to a large bowl. Pour the warm sauce over the wings and toss quickly until evenly coated.

Arrange wings on a serving plate with celery and carrot sticks. Serve immediately with 2 tablespoons ranch or blue cheese dressing for dipping.