Chicken Wings Recipe

Prep and dry

Pat the wings dry with paper towels. Removing surface moisture helps them crisp.

Season and raise crispiness

In a large bowl, toss wings with kosher salt, pepper, and baking powder until evenly coated. The baking powder helps the skin crisp in the oven or air fryer.

Cook

Oven method: Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet in a single layer. Bake 35–45 minutes, turning once halfway, until skin is deeply golden and internal temperature reads 165°F (74°C). Air-fryer method: Preheat to 400°F (200°C) if required. Cook in batches 20–25 minutes, shaking or flipping once, until crisp and cooked through.

Heat vegetable oil in a small skillet over medium heat. Add chopped onion and garlic and sauté 2–3 minutes until softened. Add chopped red bell pepper and cook 2 minutes more.

Stir in tomato paste, ground crayfish (if using), thyme, curry powder and brown sugar. Cook 1 minute to bloom spices.

Add chopped scotch bonnet/habanero and 3 tablespoons water. Simmer gently 4–5 minutes until peppers and peppers-onion mixture soften.

Transfer mixture to a blender or use an immersion blender and purée until smooth. Taste and adjust salt. If too thick, add 1 teaspoon water at a time to reach a saucy consistency. Warm briefly before tossing with wings.

Toss cooked wings in the sauce until evenly coated, then finish on a sheet pan 2–3 minutes in the hot oven to set the glaze, or serve immediately.

Combine peanut powder, paprika, ground ginger, cayenne, garlic powder and salt in a bowl. Pat wings dry (if not already) and rub the seasoning all over each wing to coat evenly.

Cook wings as in the Wings section. If desired, sprinkle a little extra peanut powder immediately after cooking for extra texture and aroma.

Place mango, habanero, apple cider vinegar, honey, lime juice, salt and 2 tablespoons water in a blender. Purée until smooth. Taste and adjust sweetness or heat as needed. Warm gently in a small saucepan for 1–2 minutes before tossing wings.

Toss cooked wings in the warm mango habanero sauce until evenly coated and serve immediately.

Melt butter in a small saucepan over low heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Remove from heat and stir in grated Parmesan, parsley, salt and pepper until smooth. If sauce is thick, add 1 teaspoon warm water or melted butter to loosen.

Toss cooked wings in the garlic Parmesan sauce, then sprinkle additional Parmesan and parsley before serving.

In a small bowl or saucepan, mix BBQ sauce, smoked paprika, honey and apple cider vinegar. Warm gently to combine and loosen slightly.

Toss cooked wings in the smoky-sweet BBQ sauce until evenly coated. For a sticky finish, return sauced wings to a hot oven for 2–3 minutes to caramelize.

Combine crumbled blue cheese, mayonnaise, buttermilk, lemon juice, salt and pepper in a bowl. Stir until smooth but slightly chunky from the cheese. Chill until serving.

Whisk together mayonnaise and buttermilk, then stir in dill, garlic powder, onion powder, salt and pepper. Adjust thickness with more buttermilk if needed. Chill until serving.

Place sauced wings on a serving platter. Sprinkle chopped parsley and serve with lime wedges and optional blue cheese or ranch dressing on the side.