Chicken Wings Recipe

Prep

Preheat oven to 425°F (220°C). Pat wings very dry with paper towels to ensure crisp skin. If wings are whole, separate into drumettes and flats and discard wing tips or save for stock.

Season

Place wings in a large bowl. Toss with 2 tsp kosher salt, 1 tsp black pepper and 2 tbsp vegetable oil until evenly coated.

Cook (oven method)

Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, spacing them so air circulates. Roast 40–45 minutes, flipping once at 25 minutes, until skin is deep golden and internal temperature reaches 165°F (74°C). For extra crispiness, broil 2–3 minutes at the end, watching carefully.

Alternative: Fry

Heat oil in a deep pot to 375°F (190°C). Fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels.

In a small saucepan over low heat, melt 4 tbsp butter. Add 1 cup hot sauce, 1 tsp white vinegar, 1 tsp Worcestershire, 1 tsp garlic powder and 1 tsp honey. Whisk until combined and warm, taste and adjust salt (about 1/2 tsp). Keep sauce warm while wings finish cooking.

When wings are cooked, place them in a large mixing bowl, pour Buffalo sauce over, and toss vigorously until wings are evenly coated.

In a small saucepan over medium heat, melt 2 tbsp butter. Add 1/4 cup minced onion and 1 clove garlic; sauté 2–3 minutes until soft. Add 1/2 cup Guinness and simmer 2–3 minutes to reduce slightly. Stir in 3/4 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire, 1 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently 5–7 minutes until thickened. Keep warm.

Toss cooked wings in the Guinness BBQ sauce until well coated. For sticky glazing, return sauced wings to a 400°F (200°C) oven on a sheet for 3–4 minutes.

In a small skillet over medium-low heat, melt 4 tbsp butter. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown). Stir in 2 tbsp heavy cream and remove from heat. Add 1/2 cup freshly grated Parmesan, 2 tbsp chopped parsley, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper; whisk until smooth and glossy. If too thick, add a teaspoon of warm water to loosen.

Pour sauce over hot cooked wings and toss gently to coat. Sprinkle extra Parmesan and parsley before serving if desired.

Combine 2 tbsp Old Bay, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 1 tsp brown sugar in a small bowl. After wings are cooked and still hot, place wings in a bowl, sprinkle the dry rub evenly over them, then toss vigorously so the seasoning adheres to the surface.

Arrange sauced or rubbed wings on a platter with celery and carrot sticks and 1/2 cup ranch or blue cheese dressing on the side. Offer lemon wedges if serving Garlic Parmesan wings. If adding grilled chicken or veggie wings, warm them and place alongside the wings.