Chicken Wings Recipe

prep wings

Pat the wings dry with paper towels. If whole, cut into drumette and flat, discarding wing tips or saving for stock. Drying helps crisp the skin.

season wings

In a large bowl, combine kosher salt, black pepper, garlic powder, and baking powder. Toss the wings with the mixture until evenly coated. The baking powder helps draw moisture from the skin and promotes browning and crispness.

rest

Place wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30 minutes to 2 hours if time allows. If short on time, proceed immediately.

roast or bake

Preheat oven to 425°F (220°C). Arrange wings in a single layer on the wire rack. Bake 35–45 minutes, turning once halfway, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). For extra crispiness, broil 2–3 minutes at the end while watching closely.

combine sauce ingredients

In a small bowl, whisk together whole grain mustard, yellow mustard, honey, apple cider vinegar, grated sweet onion, olive oil, smoked paprika, salt, and black pepper until smooth and well emulsified.

warm and finish (optional)

If you prefer a looser, glossy sauce, warm the mixture gently in a small saucepan over low heat for 1–2 minutes and whisk in 1 tablespoon butter until melted. Do not boil. Taste and adjust salt or honey for sweetness.

toss wings

Place the hot cooked wings in a large bowl, pour the desired amount of sauce over them (reserve some for dipping), and toss gently to coat evenly. Serve immediately with reserved sauce.

combine sauce ingredients

In a small bowl, whisk together chili garlic sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.

warm and finish (optional)

Warm the sauce in a small saucepan over low heat for 1–2 minutes to marry flavors. Remove from heat and swirl in 1 tablespoon butter for a glossy finish if desired. Stir in sliced green onion, reserving a pinch for garnish.

toss wings

Put the hot cooked wings in a large bowl, add the chili garlic sauce (reserve some for serving if desired) and toss to coat completely. Plate and garnish with the reserved green onion.

Arrange wings on a platter. Sprinkle chopped parsley or additional sliced green onion over the sauced wings and serve with lemon wedges on the side for a bright finish. Provide extra sauce for dipping.