Chicken Wings Recipe

Prepare and dry

Pat the wings very dry with paper towels. Removing surface moisture helps them crisp.

In a large bowl, combine kosher salt, black pepper and baking powder. Toss the wings with vegetable oil, then add the dry mixture and toss until wings are evenly coated.

For best results, place the coated wings on a wire rack on a baking sheet and refrigerate uncovered for 30–60 minutes to dry further (optional).

Cook the wings by one of the following methods: oven-baked, air-fryer, or deep-fry. Choose one method and follow the specified temp/time.

Oven (recommended for crispness)

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a baking sheet, leaving space between pieces. Bake 25–30 minutes, then flip and bake another 10–15 minutes until skin is deep golden and internal temperature reaches 165°F (74°C). Total time ~35–45 minutes depending on size.

Air-fryer

Preheat air-fryer to 400°F (200°C). Cook wings in a single layer for 18–22 minutes, shaking the basket every 6–8 minutes, until crispy and 165°F internal.

Deep-fry

Heat oil in a deep pot to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels.

While wings cook, make the Honey BBQ sauce. In a small saucepan combine ketchup, honey, apple cider vinegar, brown sugar, Worcestershire, smoked paprika, garlic powder, onion powder and optional hot sauce.

Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 3–5 minutes to meld flavors and thicken slightly. Remove from heat and keep warm.

In a small bowl, whisk together honey, sriracha, soy sauce, lime juice and minced garlic. If the mixture is too thick, add water 1 teaspoon at a time to reach a pourable glaze consistency.

Taste and adjust: add more sriracha for heat or more honey for sweetness. Keep at room temperature until ready to toss with wings.

Divide cooked wings into two portions if serving both sauces. Place wings into a large bowl, pour desired amount (about 1/3 to 1/2 cup) of Honey BBQ or Honey Sriracha over the wings, and toss gently until evenly coated. For extra glossy finish, return sauced wings to the oven or air-fryer at 400°F (200°C) for 2–3 minutes or place under broiler for 1 minute—watch closely to avoid burning.

Arrange wings on a platter. Sprinkle with chopped parsley and serve with ranch and blue cheese dressings and lemon wedges on the side. Offer both sauces so guests can choose.

Leftover wings: store sauces and wings separately in airtight containers in the refrigerator up to 3 days. Reheat wings in oven at 400°F (200°C) for 8–10 minutes and toss with fresh warm sauce.