15 Wings Recipe

Prepare wings

If not already done, separate whole wings into drumettes and flats and discard wing tips or save for stock. Pat the 15 pieces very dry with paper towels—removing surface moisture is key to crisp skin.

Place the wings in a large bowl. Add kosher salt, black pepper, garlic powder, and paprika. Toss until evenly coated. If you want extra-crispy skin, add the baking powder and cornstarch at this stage and toss so each wing has a light, even dusting.

Let the wings sit uncovered in the refrigerator for 30 minutes to 2 hours if time allows (this further dries the skin and improves crisping). If short on time, proceed immediately.

Preheat and prepare pan

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly oil the rack (or spray it) to prevent sticking.

Arrange the seasoned wings in a single layer on the rack, skin-side up, leaving small spaces between pieces for air circulation.

Bake for 25 minutes, then flip the wings and continue baking another 10–15 minutes, or until the skin is deeply golden and crisp and an internal temperature at the thickest part reaches 165°F (74°C). Total oven time will be 35–40 minutes depending on wing size and whether they were chilled.

Pan-sear: Heat 1–2 tbs neutral oil in a large skillet over medium-high heat. Cook wings in batches skin-side down until well-browned and crisp (6–8 minutes per side), then transfer to a 375°F (190°C) oven for 8–10 minutes to finish. Deep-fry: Heat oil to 375°F (190°C) and fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels.

Make the sauce

While wings finish cooking, melt the butter in a small saucepan over low heat. Stir in hot sauce, honey, apple cider vinegar, Worcestershire, cayenne (if using), and 1/4 tsp salt. Warm gently and whisk until fully combined and smooth; do not boil. Taste and adjust salt or honey to your preference.

Place the hot wings in a large clean mixing bowl. Pour the warm sauce over the wings and toss with tongs or a spoon until each wing is evenly coated. Work quickly so the sauce adheres while wings are hot.

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

Leftovers: Cool completely, then refrigerate in an airtight container up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to regain crispness; add more sauce if desired.