Traditional Chicken Wings Recipe

Prep and dry

Pat wings thoroughly dry with paper towels. Removing surface moisture helps them crisp.

Season and coat

Place wings in a large bowl. Toss with kosher salt, black pepper, and baking powder until evenly coated. Add the 2 tablespoons vegetable oil and toss again to distribute. Let rest uncovered in the refrigerator 30 minutes (optional) or proceed immediately.

Cook (roast method)

Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet in a single layer with space between pieces. Roast 35–45 minutes, flipping once at ~25 minutes, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C).

Cook (fried method)

If frying instead: heat a deep pot or fryer with enough oil to submerge wings to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through. Drain on a wire rack or paper towels. If you prefer ultra-crisp wings, double-fry: fry once 6–7 minutes, rest 3 minutes, then fry again 2–3 minutes at 375°F (190°C).

Make buffalo sauce

In a small saucepan over low heat, melt 4 tablespoons butter. Stir in hot sauce and 1 teaspoon white wine vinegar. Warm until combined and slightly thickened, about 2–3 minutes. Do not boil. Taste and adjust heat or acidity if needed.

Toss wings

Place hot cooked wings in a large bowl, pour buffalo sauce over them, and toss until evenly coated.

Plate and garnish

Transfer wings to a serving platter. Sprinkle crumbled blue cheese over the wings (reserve some for serving if desired). Serve with celery sticks, carrot sticks, and ranch dressing on the side.

Make teriyaki glaze

In a small saucepan combine soy sauce, mirin, brown sugar, grated ginger, and minced garlic. Bring to a low simmer over medium heat, stirring until sugar dissolves. Mix cornstarch with 1 tablespoon water to make a slurry, then whisk into the simmering sauce. Cook 1–2 minutes until glossy and slightly thickened. Remove from heat and stir in sesame oil.

Toss wings

Place hot cooked wings in a large bowl. Pour the teriyaki glaze over them and toss to coat evenly so the glaze clings to the wings.

Finish and garnish

Transfer glazed wings to a platter. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve immediately with ranch on the side if desired.

Make garlic butter

In a small skillet or saucepan melt 4 tablespoons butter over low heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat and stir in chopped parsley and freshly ground black pepper.

Toss wings

Place hot cooked wings in a large bowl. Pour garlic butter over them and toss to coat thoroughly. While still hot, sprinkle grated Parmesan over the wings and toss gently so cheese adheres.

Serve

Transfer to a platter and serve with celery and carrot sticks and ranch on the side if desired.

Place ranch dressing and any extra blue cheese in small bowls for dipping alongside the plated wings. For best texture, serve wings immediately while hot and saucy.