Method

Wings

Prep

Pat the wings dry with paper towels. If whole wings are used, separate into drumettes and flats and discard tips or save for stock.

Season & coat

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

Cook (oven method)

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, leaving space between pieces. Roast 35–45 minutes, turning once halfway, until skin is golden brown and internal temperature reaches 165°F (74°C) and skin is crisp.

Cook (fryer method)

Heat oil in a deep fryer or heavy pot to 375°F (190°C). Fry wings in batches 8–10 minutes until golden-brown and cooked through. Drain on a paper towel-lined tray and keep warm on a wire rack.

Cook (air-fryer method)

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer and cook 20–25 minutes, shaking the basket every 7–8 minutes, until crisp and cooked through.

Sauces

Mild Buffalo

Melt 2 tbs unsalted butter in a small saucepan over low heat. Stir in 1/4 cup Frank's RedHot (or other mild hot sauce) until combined. Warm gently, then remove from heat.

Medium Buffalo

Melt 3 tbs unsalted butter in a small saucepan over low heat. Stir in 1/3 cup hot sauce. Add 1/2 tsp kosher salt and 1/4 tsp black pepper. Warm until combined and smooth.

Hot Buffalo

Melt 4 tbs unsalted butter with 1/2 cup hot sauce and 1 tsp smoked paprika. For extra heat add 1/2 tsp cayenne or a pinch of chili flakes. Warm until fully blended.

Hot BBQ

In a small saucepan combine 3/4 cup store-bought BBQ sauce, 2 tbs ketchup, 1 tbs hot honey (or 1 tsp chili flakes), and 1 tsp apple cider vinegar. Simmer over low heat 3–5 minutes to meld flavors.

Honey BBQ

Combine 3/4 cup BBQ sauce with 1/2 cup honey and 1 tbs apple cider vinegar in a saucepan. Warm over low heat, stirring until glossy and slightly thickened, 2–4 minutes.

Honey Teriyaki

In a small saucepan, combine 1/2 cup honey, 3 tbs soy sauce, 2 tbs brown sugar and 1 tsp minced garlic. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened. Cool slightly before using.

Garlic Parmesan

Melt 3 tbs unsalted butter in a skillet over medium-low heat. Add 2 tsp minced garlic and gently cook 30–45 seconds until fragrant. Remove from heat and stir in 1/2 cup grated Parmesan and 2 tbs mayonnaise to create a creamy, clingy sauce. Season with black pepper to taste.

Carolina Gold

Whisk together 1/2 cup yellow mustard, 2 tbs honey, 2 tbs apple cider vinegar, 1 tbs brown sugar, 1/2 tsp smoked paprika and a pinch of cayenne. Warm briefly to dissolve sugar, then cool slightly before tossing.

Adjust & hold

Taste sauce and adjust sweetness, acidity, or heat as desired (add more honey, vinegar, or hot sauce). Keep sauces warm on the stove over the lowest heat or in a small insulated container until ready to toss with wings.

Finish & Serve

Place freshly cooked wings in a large clean bowl. Pour about 1 cup of the prepared sauce over the wings (adjust amount for coverage and preference). Toss vigorously until wings are evenly coated. For Garlic Parmesan, toss gently to keep cheese from becoming stringy.

Transfer wings to a serving platter. Sprinkle chopped parsley over Garlic Parmesan or Honey Teriyaki wings if desired. Serve immediately with celery sticks and blue cheese or ranch dressing on the side.

Notes: For a crispier finish after saucing, you can place sauced wings back under a hot broiler for 1–2 minutes (watch closely) or return to a 400°F oven for 3–5 minutes to set glaze. When frying, drain well before saucing to prevent oil from thinning the sauce.

Wings Recipe