Wings Recipe

Prep and dry

Pat the chicken wings dry with paper towels. Removing surface moisture helps them crisp. If whole wings are used, separate at the joints into drumettes and flats and discard wing tips or save for stock.

Season and coat

Place the wings in a large bowl. Add kosher salt, black pepper, and baking powder. Toss thoroughly so each piece is evenly coated. The baking powder raises pH and helps create a crisp skin when cooked.

Rest (optional)

For best texture, place the coated wings on a wire rack set over a sheet pan and refrigerate, uncovered, for 30 minutes to 2 hours. This dries the skin further and improves crisping. If short on time, proceed immediately.

Oven-bake method (recommended)

Preheat the oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, spaced so air can circulate. Bake for 35-45 minutes, flipping once halfway through, until skin is deep golden brown and internal temperature reaches 165°F (74°C), and the skin is crisp.

Alternative: Air-fryer method

Preheat air fryer to 400°F (200°C). Place wings in a single layer in the basket (cook in batches if needed). Air-fry for 20-25 minutes, shaking or turning halfway, until crisp and cooked through.

Alternative: Deep-fry method

Heat neutral oil (canola, peanut) in a deep pot to 350°F (175°C). Fry wings in batches for 8-10 minutes until golden and crisp. Drain on paper towels before saucing.

Make the sauce

While the wings cook, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second bursts. Remove from heat and whisk in the hot sauce(s), Worcestershire, garlic powder, honey (if using), and salt until smooth and emulsified. Taste and adjust heat or salt.

Toss wings in sauce

When the wings are done and hot, transfer them to a large, heatproof bowl. Pour the sauce over the wings and toss quickly but gently until every wing is evenly coated. If you prefer saucier wings, reserve a little sauce to drizzle when serving.

Plate and garnish

Arrange sauced wings on a platter. Garnish with chopped fresh parsley if using. Serve immediately with celery and carrot sticks and blue cheese dressing or ranch on the side for dipping.

Storage and reheating

Store leftover wings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat wings in a 400°F (200°C) oven for 8-10 minutes to re-crisp, then toss with warmed sauce before serving.