5 Wings Recipe

Pat dry and trim

Pat the 5 chicken wing pieces thoroughly with paper towels. Trim any excess skin or wing tips if desired. Ensuring the skin is dry helps achieve crispiness.

Place the wings in a medium bowl. Sprinkle 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbs baking powder over the wings. Toss with your hands until each piece is evenly coated. The baking powder helps draw moisture from the skin and promotes browning and crispness.

Arrange wings on a wire rack set over a rimmed baking sheet. Refrigerate, uncovered, for 20–30 minutes if time allows — this further dries the skin (optional step).

Oven method (crispy)

Preheat oven to 425°F (220°C). Place the baking sheet with the rack and wings on the center oven rack. Roast for 20 minutes, then flip each wing and roast another 10–15 minutes until skin is deep golden brown and crisp and an internal temperature of 165°F (74°C) is reached.

Pan-fry alternative

If you prefer stovetop, heat 2 tbs vegetable oil in a heavy skillet over medium-high heat. Add wings, skin-side down, and cook 4–6 minutes until browned, then flip and cook another 6–8 minutes, reducing heat if they brown too fast. Finish covered for 2–3 minutes to ensure cooked through. Drain on paper towels.

While wings cook, combine 2 tbs unsalted butter, 3 tbs hot sauce, 1 tsp honey, 1/2 tsp apple cider vinegar, 1/4 tsp garlic powder, 1/8 tsp smoked paprika, and 1/8 tsp salt in a small saucepan over low heat. Stir until butter is melted and sauce is smooth and slightly glossy, about 2–3 minutes. Taste and adjust heat or sweetness as desired.

When wings are done, transfer them to a clean bowl. Pour the warm sauce over the wings and toss gently until each wing is evenly coated.

Plate the 5 wings, garnish with chopped parsley if using, and serve immediately with 2 tbs blue cheese or ranch dressing and 3 celery sticks on the side.