Sauced Wings Recipe

Prepare wings

Pat the wings very dry with paper towels. If whole wings are used, separate into drumettes and flats and discard or reserve wing tips. Drying the skin helps it get crisp.

Season and coat

Place wings in a large bowl. Sprinkle with kosher salt, black pepper, and baking powder. Toss thoroughly until wings are evenly coated. The baking powder helps achieve crispness when cooked.

Cook wings (roast 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, leaving space between pieces. Lightly brush or spray with neutral oil. Roast for 35–45 minutes, turning once halfway through, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). If using convection, check earlier (around 30 minutes).

Cook wings (fry method — alternative)

Heat 2 in (5 cm) oil in a deep pot or fryer to 350°F (175°C). Fry wings in batches for 8–10 minutes until crisp and cooked through. Drain on a wire rack or paper towels. Use whichever method you prefer; both produce good results—roasting is simpler and less messy.

Make the sauce

While the wings cook, melt the butter in a small saucepan over medium-low heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Stir in hot sauce, brown sugar, apple cider vinegar, soy sauce, smoked paprika, honey, and red pepper flakes (if using). Whisk and bring to a gentle simmer for 2–3 minutes until sugar dissolves and sauce is glossy. Taste and adjust: add more honey for sweetness, more vinegar for tang, or extra hot sauce for heat.

Finish sauce

Remove sauce from heat and keep warm. If you want a slightly thicker glaze, simmer another 1–2 minutes; for a thinner sauce, add 1–2 tsp water or reduce cooking time.

Coat wings in sauce

Place cooked wings in a large clean bowl. Pour the warm sauce over the wings and toss vigorously until every wing is evenly coated. Work quickly while the wings are hot so the sauce adheres.

Plate and garnish

Transfer sauced wings to a serving platter. Sprinkle chopped parsley or chives over the top. Serve immediately with celery sticks and blue cheese or ranch dressing on the side.

Make-ahead & reheat note

If preparing ahead, cook wings fully but keep sauce separate. Reheat wings in a 400°F (200°C) oven for 8–10 minutes to re-crisp, then toss with warmed sauce just before serving.