Chicken Wings Recipe

Prep and dry

Pat the wings very dry with paper towels. Removing surface moisture helps them crisp properly.

If wings are whole, separate at the joints into drummettes and wingettes and discard tips or save for stock. Place wings in a large bowl.

Toss wings with kosher salt, black pepper, baking powder, and 1 tablespoon vegetable oil until evenly coated. The baking powder draws moisture out and helps crisp the skin.

Oven-Roasted (recommended for less oil)

Preheat oven to 250°F (120°C). Place a wire rack on a baking sheet lined with foil. Arrange wings skin-side up, spaced so they are not touching. Roast at 250°F for 30 minutes to render fat, then increase oven temperature to 425°F (220°C) and roast an additional 40–45 minutes until skin is deep golden brown and crisp, flipping once halfway through the high-heat stage for even browning.

Deep-Fried (classic)

Heat 2–3 inches of neutral oil in a heavy pot to 375°F (190°C). Fry wings in batches (do not overcrowd) for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Drain on a paper towel-lined tray. Tip: for extra crispness, fry first at 325°F (160°C) for 6–7 minutes, rest 3 minutes, then finish at 375°F for 2–3 minutes.

Air-Fryer

Preheat air-fryer to 400°F (200°C). Arrange wings in a single layer (cook in batches if needed). Air-fry for 22–26 minutes, shaking the basket or flipping halfway, until skin is crisp and internal temperature is 165°F (74°C).

While wings finish cooking, make the sauce. In a small saucepan over low heat, melt the butter gently (do not boil). Add hot sauce, honey (if using), apple cider vinegar, worcestershire, garlic powder, salt, and black pepper.

Whisk continuously until butter is fully incorporated and the sauce is smooth and glossy, about 1–2 minutes. Taste and adjust heat or salt to preference. Keep warm on the lowest heat setting or transfer to a warm bowl.

Place the cooked wings in a large clean bowl. Pour the warm Buffalo sauce over the wings in one or two additions, tossing gently but thoroughly so each wing is evenly coated. Work quickly so the sauce sticks but wings remain crisp.

Transfer wings to a platter. Sprinkle with chopped parsley if using. Serve immediately with blue cheese or ranch dressing and celery sticks on the side.