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Ingredients
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Chicken
Dry Rub / Seasoning
Optional: Light Frying / Crisping
Optional: Toss / Finish Sauce
Serve
Method
Chicken Preparation
Trim and dry
If wings are whole, separate into flats and drumettes and discard or save tips for stock. Pat wings thoroughly dry with paper towels — removing surface moisture helps ensure crisping.
Transfer wings to a large bowl or tray and let rest in the refrigerator uncovered for 20–30 minutes if time allows. This further dries the skin for better crisping.
Seasoning
Combine kosher salt, black pepper, paprika, garlic powder and onion powder in a small bowl. Evenly sprinkle the dry rub over the wings and toss to coat all sides. Let sit 10 minutes at room temperature while heating oil or oven.
Crisping Method (choose one)
Oven-baked (lower-fat option)
Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack, skin-side up, with space between pieces. Bake 35–45 minutes, flipping once at about 20–25 minutes, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). If needed, broil 1–2 minutes at the end to develop extra color — watch closely to avoid burning.
Pan-fry then finish in oven (crisp + tender)
Heat 1/3–1/2 inch (about 1 cup) of oil in a heavy skillet over medium-high heat until shimmering (about 350°F/175°C). Add wings in a single layer without crowding — work in batches. Fry 4–5 minutes per side until golden brown. Transfer to a wire rack set over a baking sheet and finish in a preheated 375°F (190°C) oven for 10–12 minutes to cook through.
Deep-fry (traditional, crispest)
Heat oil in a deep pot to 350°F (175°C). Fry wings in batches for 8–10 minutes until golden brown and juices run clear, internal temp 165°F (74°C). Drain on a wire rack or paper towels.
Toss / Finish Sauce (optional)
For classic sauced wings: melt butter in a small saucepan over low heat, add hot sauce and optional honey or brown sugar, whisk until combined and warmed through. Place cooked wings in a large clean bowl, pour sauce over the wings, and toss until evenly coated. Serve immediately.