Chicken Wings Recipe

Prep the chicken

Pat the wings (or boneless pieces) dry with paper towels. If using whole wings, remove and discard or save the wing tips and separate drumette from flat at the joint if not already separated.

Season the chicken evenly with kosher salt and freshly ground black pepper. If you want crispier skin on bone-in wings, toss the wings with the aluminum-free baking powder until evenly coated.

Choose a cooking method: deep-fry, oven-bake, or pan-sear (recommended for boneless). For deep-fry: heat 2–3 inches of oil in a deep pot to 375°F (190°C). For oven: preheat oven to 425°F (220°C) and place wings on a wire rack set over a rimmed baking sheet. For pan-sear (boneless): heat 2–3 tbs oil in a large skillet over medium-high heat.

Cook until internal temperature reaches 165°F (74°C) and skin is browned/crisp. Approximate times: deep-fry 8–10 minutes (bone-in) or 5–7 minutes (boneless); oven-bake 40–45 minutes turning halfway; pan-sear 6–8 minutes per side for larger boneless pieces. Use a thermometer to confirm doneness.

Transfer cooked chicken to a large bowl lined with paper towel briefly to drain excess oil (if fried) or to a clean bowl if baked/pan-seared.

While the chicken cooks, melt the unsalted butter in a small saucepan over low heat (or in a microwave-safe bowl for 20–30 seconds). Do not boil.

Stir in the hot sauce, apple cider vinegar, Worcestershire sauce, garlic powder, honey (if using), and salt. Whisk until fully combined and warm. Taste and adjust heat or sweetness as desired. Keep warm on very low heat or in a small covered container.

If you prefer a thicker sticky glaze for boneless wings, simmer the sauce over low heat 1–2 minutes to reduce slightly, stirring so it does not separate.

Pour about half of the warm Buffalo sauce over the hot cooked wings in the large bowl. Toss gently but thoroughly to coat each piece. Add more sauce to taste; for extra saucy wings, use all the sauce.

Arrange wings on a serving platter. Sprinkle chopped parsley if using. Serve immediately with celery and carrot sticks and blue cheese dressing or ranch on the side.

Leftovers: cool to room temperature, then store in an airtight container in the refrigerator up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to crisp, then toss with warmed sauce.