Wings Recipe

Prep and dry wings

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

Season and coat

In a large bowl toss wings with salt, black pepper and baking powder until evenly coated. Baking powder dries and crisps the skin during cooking.

Cook wings (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 25 minutes, flip, then bake another 15-20 minutes until skin is deep golden and internal temperature reaches 165°F (74°C). For extra crispness, broil 1-2 minutes watching carefully.

Cook wings (fried method)

Heat oil to 350°F (175°C) in a deep fryer or heavy pot. Fry wings in batches 8-10 minutes until crisp and cooked through. Drain on paper towel-lined rack and season lightly with salt immediately.

Mild Sauce

In a small saucepan over low heat melt butter, add hot sauce, honey and garlic powder. Whisk until combined and warmed through, 2-3 minutes. Toss cooked wings in the sauce to coat evenly.

Medium Sauce

Melt butter in a pan, add medium hot sauce and brown sugar. Simmer gently 2 minutes until sugar dissolves and sauce thickens slightly. Toss wings to coat.

Hot Sauce

Melt butter, stir in extra hot sauce and white vinegar. Heat briefly and toss wings, adjusting amount of hot sauce to desired spice level.

Blackened

Combine smoked paprika, garlic powder, onion powder, cayenne and dried thyme. After wings are cooked and still hot, toss with the dry blackened rub until evenly coated. Serve immediately.

Lemon Pepper

Mix lemon zest, coarse black pepper and salt. Immediately after cooking, toss wings with a light brush of oil or melted butter then toss with lemon-pepper mix so the zest and pepper adhere.

BBQ Sauce

Combine ketchup, apple cider vinegar, brown sugar and Worcestershire in a small saucepan. Simmer over medium-low heat 5-7 minutes until slightly reduced. Adjust sweetness/acid to taste. Toss wings in sauce or brush on and serve with extra for dipping.

Teriyaki

Combine soy sauce, brown sugar, rice vinegar and minced garlic in a small saucepan. Bring to a simmer, then stir in the cornstarch slurry and cook 1-2 minutes until glossy and slightly thickened. Toss wings in teriyaki and sprinkle with sesame seeds if desired.

Smoky Gold

Warm honey gently with smoked paprika and soy sauce until combined. Toss wings with the glaze so they get a shiny, slightly sticky coating. Serve immediately.

Cajun Ranch

Stir Cajun seasoning into ranch dressing until smooth. Serve as a dipping sauce on the side or toss wings very lightly in the dressing for a coated style (ranch will make skin less crispy).

Hawaiian

Simmer pineapple juice, soy sauce and brown sugar in a small pan 3-4 minutes until slightly reduced. Toss wings with the glaze and garnish with sliced green onion.

Choose one sauce or rub per batch of wings. Place cooked wings in a large bowl, add the chosen sauce or rub, and toss until evenly coated. For dry rub styles (Blackened, Lemon Pepper) use minimal moisture so skin stays crisp. For sticky glazes (BBQ, Teriyaki, Hawaiian, Smoky Gold) toss while warm so glaze adheres.

Arrange wings on a platter, garnish as desired with chopped parsley, sesame seeds, or extra green onions. Serve immediately with celery, carrot sticks and dipping sauces such as ranch or bleu cheese if desired.