Chicken Wings Recipe

Prep

Pat the 1 lb of wings dry with paper towels. If whole, separate into drumettes and flats by cutting at the joint (reserve tips for stock).

In a large bowl, toss the wings with 1 tbs baking powder, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated. Baking powder helps crisp the skin when baked or air-fried.

Place wings on a wire rack set over a baking sheet in a single layer for 15–30 minutes in the refrigerator if you have time; this dries the skin and improves crisping. If short on time, proceed immediately.

Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet spaced so air circulates. Bake for 25 minutes, then flip each wing and continue baking 10–15 minutes more until skin is deep golden brown and internal temperature reaches 165°F (74°C). (Alternatively: air-fry at 400°F/200°C for 20–25 minutes, shaking or turning once.)

Make the base sauce

While wings cook, melt 2 tbs unsalted butter in a small saucepan over low heat. Add 1 tbs hot sauce, 1 tsp white vinegar, 1/2 tsp Worcestershire sauce, 1/2 tbs honey, 1/4 tsp garlic powder, and 1/8 tsp salt. Whisk until combined and warm but not boiling, then remove from heat. Taste and adjust heat/sweetness to preference.

B.B.Q (mild)

For B.B.Q mild, skip the buffalo base and instead warm 1/4 cup B.B.Q sauce in a small saucepan over low heat. Optionally stir in 1/2 tsp brown sugar for extra sweetness. Toss cooked wings in the warmed B.B.Q until evenly coated.

Medium

For medium heat, use the buffalo base and add 1/4 tsp ground cayenne and 1/4 tsp crushed red pepper flakes to the base sauce, whisking to incorporate. Taste and increase cayenne in 1/8 tsp increments if you want more heat. Toss wings in sauce immediately after cooking.

Hot

For hot, add 1/2 tsp ground cayenne (or your preferred hotter hot sauce) to the buffalo base and reduce honey slightly if you want less sweetness. Mix well and toss with wings.

Honey Garlic

For honey garlic, in a small skillet melt 2 tbs butter over medium-low heat, add 1 minced garlic clove and sauté 30 seconds until fragrant. Stir in 1 tbs honey and 1 tsp soy sauce, then add the buffalo base or 1/4 cup B.B.Q if you prefer a sweeter profile. Warm until combined and toss with wings.

Suicide (very spicy)

For suicide wings, combine the buffalo base with an extra 1/2 tsp extremely hot sauce (habanero or ghost pepper sauce) or 1/2 tsp extra cayenne. Proceed with caution: add a little, taste, then add more. Toss wings in the intensely spicy sauce and serve with cooling ranch or blue cheese.

When wings are done cooking and sauce is ready, transfer wings to a large mixing bowl. Pour the chosen sauce over the wings and toss vigorously until each wing is evenly coated.

Arrange coated wings on a platter, garnish with chopped parsley or sliced green onion if desired. Serve immediately with ranch or blue cheese dressing and celery sticks on the side.

Leftovers: refrigerate cooled wings in an airtight container up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to crisp.