Wings Recipe

Preheat and prep

Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Pat the wings very dry with paper towels—removing surface moisture helps them crisp.

If whole wings are not already split, separate each wing at the joint into drumette and flat. Discard tips or save them for stock.

In a large bowl, combine the wings with kosher salt, black pepper, garlic powder, and baking powder. Toss thoroughly so each piece is evenly coated. The baking powder (aluminum-free) raises pH and promotes crisping.

Arrange wings in a single layer on the wire rack, leaving space between pieces for air circulation. Roast in the preheated oven for 25 minutes, then flip each wing and continue roasting for another 15–20 minutes, until skin is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), and skin feels crisp.

For extra crispness, place the wings under the broiler for 2–3 minutes in a single layer, watching carefully to avoid burning.

Make the sauce

While the wings roast, melt the butter in a small saucepan over low heat. Once melted, add the hot sauce, apple cider vinegar, light brown sugar, Worcestershire sauce, honey (if using) and salt. Whisk continuously until fully combined and slightly warmed through, about 2–3 minutes. Taste and adjust—add more honey for milder sweetness or an extra 1/2 tsp vinegar for tang.

Keep the sauce warm on very low heat or transfer to a heatproof bowl and set over a small pot of simmering water so it stays fluid for tossing.

When wings are finished and very hot, transfer them from the rack to a large mixing bowl. Pour the warm buffalo sauce over the wings and toss vigorously until every wing is evenly coated. Work quickly so the sauce adheres while wings are hot.

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

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven on a wire rack for 10–12 minutes to regain crispness; add a little extra sauce after reheating if needed.