10 Wings Recipe

If not already split, separate the wings at the joint into drumettes and flats. Pat all 10 wings very dry with paper towels. Removing surface moisture helps the skin crisp.

Place wings in a large bowl or on a rimmed baking sheet. Sprinkle 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp baking powder over the wings. Toss or rub so each wing is evenly coated. The baking powder raises pH and helps browning/crisping.

Sprinkle the garlic powder, onion powder, smoked paprika, and optional cumin over the wings and toss to distribute the dry rub evenly.

Arrange the wings in a single layer on a wire rack set over a baking sheet (or leave on the rimmed sheet if baking directly). For best results, refrigerate uncovered for 30–60 minutes to further dry the skin. If short on time, proceed immediately.

Preheat

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

If using a wire rack, lightly oil the rack or brush a little oil on wings so they don't stick. Place the baking sheet with wings into the preheated oven.

Bake for 25 minutes, then flip each wing and continue baking another 15–20 minutes until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part reads 165°F (74°C). Total oven time ~40–45 minutes depending on wing size.

Optional: For extra crispness, broil on high for 1–2 minutes after baking—watch closely to avoid burning.

Preheat air fryer to 380°F (195°C). Work in batches if necessary so wings fit in a single layer with space between them.

Air-fry wings for 12 minutes, flip, then air-fry another 8–10 minutes until crisp and internal temperature reaches 165°F (74°C). Increase temp to 400°F (200°C) for final 2–3 minutes if you want extra crispness.

While wings finish cooking, melt 2 Tbs unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk in 1/2 cup hot sauce, 1 tsp honey, 1/2 tsp white vinegar, and 1/2 tsp Worcestershire sauce until smooth and warm. Taste and season with salt to taste. Keep warm until ready to toss with wings.

When wings are cooked and hot, transfer them to a large bowl. Pour the warm Buffalo sauce over the wings and toss gently but thoroughly so each wing is coated.

Arrange wings on a platter with celery and carrot sticks. Serve immediately with 1/2 cup ranch or blue cheese dressing for dipping.

Leftovers: store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F oven for 8–10 minutes or in an air fryer at 375°F for 5–7 minutes to restore crispness.