Chicken Wings Recipe

Prep wings

Pat the wings dry with paper towels. If not already split, use a sharp knife to separate drumettes and flats and remove wing tips if desired. Drying helps them crisp.

Season and coat

Place wings in a large bowl. Add kosher salt, black pepper and baking powder. Drizzle with 1 tablespoon neutral oil. Toss thoroughly so each wing is evenly coated with the dry mix and oil.

Bake or fry

Option A — Oven (crisp, less hands-on): Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer with space between pieces. Bake for 25 minutes, then flip wings and bake an additional 15–20 minutes until skin is deep golden-brown and crisp, internal temperature 165°F (74°C). Option B — Fry (traditional): Heat 2 inches of neutral oil in a deep pot to 375°F (190°C). Fry wings in batches 6–8 minutes until crisp and cooked through. Drain on paper towels. Note: Ensure wings reach 165°F internally.

Warm 1 cup BBQ sauce in a small saucepan over low heat until it shimmers and is pourable (3–5 minutes), stirring occasionally. Remove from heat.

Place cooked wings in a large bowl, pour warmed BBQ sauce over them, and toss gently until evenly coated. Serve immediately with celery, carrots and dressing if desired.

In a small saucepan over low heat, combine 1 cup hot sauce and 4 tablespoons unsalted butter. Whisk until the butter is melted and fully incorporated. Add 1 teaspoon white vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder and 1 teaspoon honey (optional). Taste and adjust seasoning. Warm for 2–3 minutes but do not boil.

Place cooked wings in a large bowl, pour the buffalo sauce over them and toss until evenly coated. Serve immediately with celery, carrots and blue cheese or ranch.

If using fresh mango, place chopped mango and half a habanero (more or less to taste) in a blender with 2 teaspoons lime juice, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 1 tablespoon butter and 1/2 teaspoon salt. Purée until smooth. If the sauce is too thick, add 1–2 teaspoons water. If using canned mango puree, combine puree with minced habanero and remaining ingredients in a small saucepan.

Transfer mixture to a small saucepan and simmer gently over low heat for 4–6 minutes, stirring, until flavors meld and slightly thickened. Taste and adjust sweetness, heat or acidity as needed. Remove from heat.

Toss the cooked wings in the warm mango habanero sauce until coated. Serve immediately with celery, carrots and dressing if desired.

Arrange sauced wings on a platter. Add celery and carrot sticks and a small bowl of blue cheese or ranch for dipping. Serve hot.