Chicken Wings Recipe

Preheat oven to 425°F (220°C). Pat wings dry with paper towels to remove surface moisture—this helps them crisp.

In a large bowl, toss the wings with kosher salt, freshly ground black pepper and baking powder until evenly coated. The baking powder helps create a crisp exterior.

Place a wire rack on a rimmed baking sheet and arrange wings in a single layer with space between pieces. Drizzle or brush with the neutral oil.

Roast on the middle rack for 35–45 minutes, flipping once at 20–25 minutes, until skin is deep golden-brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end while watching closely.

Alternatively, for frying: heat oil in a deep pot to 350°F (175°C) and fry wings in batches 8–10 minutes until crisp and cooked through. Drain on paper towels.

Make Sauce

In a small saucepan over low heat, melt the butter. Add the hot sauce, brown sugar, apple cider vinegar, Worcestershire, garlic powder and salt. Whisk until combined and warmed through (do not boil). Taste and adjust salt or vinegar for brightness.

Toss finished hot wings in the sauce (place wings in a large bowl, pour sauce over, toss to coat). Serve immediately with ranch or blue cheese and celery sticks.

Make Sauce

In a small saucepan over low heat, melt the butter. Stir in JJ's ghost pepper sauce, honey, lime juice and salt. Warm until combined and slightly thickened, 1–2 minutes. Remove from heat.

Toss wings in the sauce to coat evenly. Because this is very spicy, serve with ranch or blue cheese and plenty of celery.

Apply Rub

Combine smoked paprika, garlic powder, onion powder, brown sugar, cumin, black pepper, kosher salt and cayenne in a small bowl. Pat roasted (or fried) wings dry once slightly cooled for a minute, then toss wings with the dry rub until evenly coated. For baked wings, you can apply the rub before cooking—if so, reduce added salt during initial seasoning.

Serve rub-coated wings with chosen dipping sauce and veggies.

Make Glaze

In a small saucepan combine soy sauce, mirin (or rice vinegar), brown sugar, minced ginger and garlic. Bring to a gentle simmer over medium-low heat. Mix the cornstarch with the water to make a slurry and stir into the simmering sauce. Cook 1–2 minutes until glossy and slightly thickened. Finish with sesame oil off the heat.

Toss the hot wings lightly in the glaze to coat, then arrange on a platter and sprinkle optional sesame seeds or sliced green onions (not included in base ingredients). Serve with side dipping sauce if desired.

Plate wings with celery and carrot sticks and provide ranch or blue cheese on the side. For best texture, serve immediately after saucing; if preparing multiple flavors, keep sauces warm and toss each batch just before serving.

Leftover wings can be refrigerated in an airtight container up to 3 days. Reheat in a 375°F (190°C) oven 8–10 minutes to recrisp.