Chicken Wings Recipe

Prepare and dry wings

Pat the chicken wings very dry with paper towels. Removing surface moisture helps them crisp in the oven.

Coat wings

In a large bowl, toss the wings with baking powder, kosher salt, and black pepper until evenly coated. Add the neutral oil and toss to coat — this helps browning.

Arrange for roasting

Preheat oven to 425°F (220°C). Line a large baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack with space between each piece.

Roast

Roast wings for 25–30 minutes, then flip and roast an additional 15–20 minutes until skin is deep golden brown and crisp and an internal temperature of 165°F (74°C) is reached. For extra crispness, broil 1–2 minutes watching carefully.

Make buffalo sauce

While wings roast or immediately after removing them from oven, melt the 2 tbs butter in a small saucepan over low heat. Add hot sauce, vinegar, and sugar; whisk and warm until combined but not boiling. Remove from heat.

Toss wings in sauce

Place hot wings in a large bowl, pour buffalo sauce over them, and toss to coat evenly.

Finish and serve

Arrange sauced wings on a platter, sprinkle with crumbled blue cheese, and serve immediately with celery, carrot sticks, and ranch dressing.

Make teriyaki sauce

In a small saucepan combine soy sauce, mirin, brown sugar, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Thicken and finish

Mix cornstarch with the tablespoon of water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until slightly thickened. Remove from heat and stir in toasted sesame oil and toasted sesame seeds.

Toss wings in sauce

Place roasted wings in a bowl, pour the teriyaki-sesame sauce over them, and toss to coat. Arrange on a platter and sprinkle extra sesame seeds if desired. Serve with celery, carrot sticks, and ranch.

Make garlic butter

Melt the 3 tbs butter in a small skillet over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Remove from heat and stir in lemon juice (if using), chopped parsley, and black pepper.

Toss wings

Place hot roasted wings in a large bowl, pour the garlic-parsley butter over them and toss to coat evenly. Transfer to a serving platter and immediately sprinkle generously with grated Parmesan so it adheres to the warm wings.

Serve

Serve garlic Parmesan wings with celery and carrot sticks and a side of ranch dressing for dipping.

Arrange celery and carrot sticks in a cup or on a platter with a small bowl of ranch dressing alongside the wings. These are served chilled; prepare them while wings roast.