Chicken Original Wings Recipe

Prep wings

Pat the wing pieces very dry with paper towels. Removing as much surface moisture as possible helps them crisp.

Place the wings in a large bowl. Sprinkle kosher salt, freshly ground black pepper and baking powder over the wings. Toss thoroughly so every piece is evenly coated. The baking powder helps create a crisp skin when baked or air-fried.

Arrange the wings on a wire rack set over a rimmed baking sheet in a single layer with space between pieces. For best results chill uncovered in the refrigerator for 30 minutes to 1 hour (optional) to dry the skin further.

Oven method (recommended for even batches)

Preheat oven to 425°F (220°C). Place the baking sheet with the rack and wings in the oven and roast for 35–45 minutes, turning once halfway through, until the wings are deep golden-brown and internal temperature reaches 165°F (74°C) and skin is crisp.

Air-fryer method (faster, smaller batches)

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer in the basket (work in batches if needed). Cook 20–25 minutes, shaking or flipping once at the 10–12 minute mark, until crisp and cooked through.

Frying method (traditional)

Heat 1.5–2 inches of neutral oil (vegetable or canola) in a deep skillet to 350°F (175°C). Fry wings in batches 8–10 minutes until golden brown and cooked through. Drain on paper towels. Note: if using frying, omit baking powder or reduce to 1 tsp to avoid excess browning.

While the wings are cooking, make the Honey Buffalo sauce. In a small saucepan over low heat, melt the unsalted butter.

Once melted, whisk in the hot sauce, honey, apple cider vinegar, Worcestershire, garlic powder, smoked paprika, salt and black pepper. Continue to whisk and gently simmer for 1–2 minutes until glossy and combined. Taste and adjust honey or hot sauce to reach your preferred balance of heat and sweetness.

Keep the sauce warm on the lowest heat or transfer to a heatproof bowl.

When wings are cooked and crisp, transfer them hot to a large clean mixing bowl. Pour about three-quarters of the warm Honey Buffalo sauce over the wings.

Toss vigorously until all pieces are evenly coated. Taste one wing; if you want a stronger sauce flavor, add the remaining sauce and toss again.

Optional: For a sticky BBQ-honey finish, in a small saucepan combine the barbecue sauce and additional honey over medium-low heat, warm until combined (1–2 minutes), then toss wings in 2–3 tablespoons of this glaze after the Buffalo coating for a shiny, sweet-BBQ layer. You can also brush the glaze onto the wings and broil 1–2 minutes to set (watch carefully to avoid burning).

Arrange the sauced wings on a serving platter. Sprinkle chopped parsley or chives over the top for color.

Serve immediately with blue cheese or ranch dressing and celery sticks on the side. Provide extra sauce on the side if desired.

Leftovers: Store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp, then toss with a little extra warmed sauce.