Wings Recipe

Dry and season

Pat the wings or boneless pieces very dry with paper towels. In a large bowl toss the chicken with kosher salt, black pepper and baking powder until evenly coated. The baking powder helps crisp the skin for bone-in wings; for boneless pieces it aids browning.

Rest

Place the seasoned chicken on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes if time allows; this further dries the skin and improves crisping. If short on time, proceed immediately.

Frying (recommended for crispiness)

Heat oil in a deep heavy pot or deep fryer to 375°F (190°C). Carefully lower wings in batches (do not overcrowd) and fry bone-in wings 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C); boneless pieces typically take 5–7 minutes. Transfer to a wire rack or paper towel-lined sheet to drain. Maintain oil temperature between batches.

Oven-Baked (alternative)

Preheat oven to 425°F (218°C). Place wings on a foil-lined baking sheet with a wire rack. Bake bone-in 35–45 minutes, flipping halfway, until skin is deep golden and internal temperature is 165°F (74°C). For boneless, bake 18–25 minutes until cooked through and browned.

Air Fryer (alternative)

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer and air fry bone-in 20–25 minutes, shaking or flipping halfway. Boneless pieces take 10–14 minutes. Cook until crisp and internal temperature is 165°F (74°C).

Buffalo (Mild / Medium / Hot)

In a small saucepan over low heat, melt 2 tablespoons butter. Add 1/4 cup hot sauce (Frank's) for Mild; 1/3 cup for Medium; 1/2 cup for Hot. Stir in a pinch of salt and 1/4 tsp garlic powder if desired. Warm until combined, then remove from heat.

Garlic Parmesan

Melt 2 tablespoons butter in a small saucepan over low heat. Add 1 teaspoon minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tablespoons grated Parmesan and 1 tablespoon water or reserved pan juices to loosen. Remove from heat and mix until smooth.

Lemon Pepper

Melt 2 tablespoons butter and stir in 1 teaspoon lemon juice, 1 teaspoon lemon zest and 1 tablespoon lemon pepper seasoning. Warm briefly to combine, then remove from heat.

BBQ

Warm 1/2 cup of your favorite BBQ sauce in a small saucepan over low heat. For a thinner glaze, stir in 1 tablespoon water or apple cider vinegar. Remove from heat.

Hot Rock Sauce

Combine 3 tablespoons BBQ sauce, 1 teaspoon chipotle or chili paste, 1/4 teaspoon smoked paprika and 1 teaspoon honey in a small saucepan. Warm and whisk until glossy.

Hot Honey

Gently warm 1/4 cup honey with 1/4 teaspoon red pepper flakes (or 1/2 teaspoon chili paste) in a small saucepan for 1–2 minutes to infuse. Do not boil. Strain if desired.

Mango Habanero

In a small saucepan combine 1/4 cup mango puree, 1 tablespoon honey, and 1 teaspoon minced habanero (or 1 teaspoon habanero hot sauce). Simmer 2–3 minutes, whisking, until slightly thickened. Adjust heat with more honey or more habanero to taste.

Sweet Thai Chili

Warm 1/2 cup store-bought sweet Thai chili sauce in a saucepan until glossy; optionally whisk in 1 teaspoon lime juice for brightness.

Place hot cooked wings in a large clean bowl. Pour your chosen warm sauce over the wings (about 1/2 cup sauce per 2 lbs of wings) and toss gently but thoroughly to coat. For lemon pepper or garlic parmesan, toss quickly to preserve texture.

Transfer wings to a serving platter. Sprinkle chopped parsley if using and serve immediately with celery sticks and a ramekin of creamy bleu cheese or ranch dressing on the side. Offer extra dressing as desired.

Leftovers: Cool completely, store in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 400°F (200°C) oven or air fryer for 5–8 minutes before serving, then re-toss in warmed sauce if desired.