Chicken Wings Recipe

Prepare wings

Pat the chicken wings dry with paper towels. If whole, separate into drumettes and flats and discard wing tips or save for stock.

Place the wings in a large bowl. Sprinkle the kosher salt, black pepper, and baking powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin during roasting/frying.

Arrange the wings in a single layer on a wire rack set over a rimmed baking sheet. Refrigerate uncovered for 30–60 minutes if possible; this further dries the skin and improves crispness. If short on time, proceed immediately.

Oven method (crispy)

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Place the wings on the rack in a single layer, leaving space between pieces. Roast for 35–45 minutes, flipping once halfway through, until skin is deep golden brown and meat reaches 165°F (74°C) and skin is crisp.

Alternative: Pan-fry (stovetop)

Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Working in batches, sear wings skin-side down for 4–6 minutes until well browned, then flip and cook 4–6 more minutes. Reduce heat to medium and cover for 4–6 minutes until cooked through. Transfer to a plate and finish in oven at 400°F (200°C) for 5–8 minutes if needed to crisp.

Alternative: Deep-fry

Heat oil in a deep fryer or heavy pot to 375°F (190°C). Fry wings in batches for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Drain on a rack or paper towels.

While wings are finishing, make the sauce. In a small saucepan over low heat, melt the butter. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Stir in honey, soy sauce, sriracha, and apple cider vinegar. Increase heat to low-medium and simmer gently for 1–2 minutes, stirring, until sauce is cohesive and slightly thickened. Taste and adjust heat/sweetness: add more sriracha for heat or more honey for sweetness.

Remove from heat and stir in chopped parsley. Reserve a tablespoon of the sauce to drizzle when serving if you like a glossy finish.

Place the cooked wings in a large clean bowl. Pour the warm sauce over the wings and toss gently but thoroughly until each wing is evenly coated.

Transfer sauced wings to a serving platter. Sprinkle with sesame seeds and additional chopped parsley if desired. Serve with lime wedges and ranch or blue cheese dressing on the side.

Leftover wings: store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness, then briefly toss with warmed sauce if desired.