Chicken Wings Recipe

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Pat wings very dry with paper towels.

In a large bowl, toss wings with baking powder, salt, and pepper until evenly coated. Add vegetable oil and toss again to coat.

Arrange wings in a single layer on the wire rack, leaving a little space between pieces. Bake for 25 minutes, then flip and bake an additional 15–20 minutes until skin is crispy and internal temperature reaches 165°F (74°C). Total bake ~40–45 minutes depending on size.

Remove wings from oven and transfer to a large clean bowl for saucing. Keep warm.

Make Buffalo Sauce

In a small saucepan over low heat, melt butter. Whisk in hot sauce and white wine vinegar until combined and warm. Taste and adjust heat/acid.

Pour sauce over the hot baked wings in the large bowl and toss to coat evenly. Sprinkle crumbled blue cheese over wings and gently toss once to distribute some crumbles (reserve a little for garnish).

Serve with celery and carrot sticks and ranch dressing on the side. Garnish with remaining blue cheese.

Make Teriyaki Glaze

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

Mix cornstarch with water to make a slurry. Whisk slurry into simmering sauce and cook 1–2 minutes until slightly thickened. Remove from heat and stir in sesame oil.

Toss the baked wings in the warm teriyaki glaze until evenly coated. Plate and sprinkle with toasted sesame seeds and sliced green onion.

Make Garlic-Parmesan Butter

In a small skillet over low heat, melt butter and add minced garlic. Cook gently 30–45 seconds until fragrant (do not brown). Remove from heat and stir in lemon juice, chopped parsley, and grated Parmesan.

Pour garlic-Parmesan mixture over hot baked wings and toss to coat thoroughly. Serve immediately; additional grated Parmesan may be sprinkled on top.

Serve with celery and carrot sticks and ranch dressing if desired.