Hot Wings Recipe

Dry and season wings

Pat the 12 chicken wing pieces very dry with paper towels. Place them in a large bowl or a rimmed sheet pan. Sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper evenly over the wings and toss to coat.

Apply baking powder coating

In a small bowl mix 1 tablespoon aluminum-free baking powder, 1 tsp garlic powder and 1 tsp smoked paprika. Sprinkle this mixture over the wings and toss until each piece has a thin, even coating. The baking powder helps crisp the skin when baked or air-fried.

Oven-baked method

Preheat the oven to 425°F (220°C). Arrange the wings in a single layer on a wire rack set inside a rimmed baking sheet (line the sheet with foil for easier cleanup). Bake for 25 minutes, then flip each wing and continue baking another 15–20 minutes until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Total bake time about 40–45 minutes depending on wing size.

Air-fryer method

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer in the basket without overcrowding (cook in two batches if necessary). Air-fry for 10 minutes, flip, then air-fry another 8–10 minutes until crisp and cooked through (internal temp 165°F / 74°C).

Pan-fry option (if you prefer)

Heat 2–3 tablespoons neutral oil in a large skillet over medium-high heat. When shimmering, add wings in a single layer and cook 6–8 minutes per side until deeply browned and fully cooked, turning to avoid burning. Transfer to a paper towel-lined tray to drain briefly.

While the wings finish cooking, prepare the glaze: in a small saucepan over low heat, combine 1 cup Frank's-style hot sauce, 4 tbsp unsalted butter, 1 tbsp honey, 1 tsp apple cider vinegar, 1 tsp Worcestershire sauce, 1/4 tsp cayenne, 1/4 tsp freshly ground black pepper and 1/4 tsp salt. Warm gently, stirring occasionally, until the butter melts and the mixture is smooth and slightly thickened (about 3–5 minutes). Do not boil; keep on low so flavors meld.

Taste and adjust: if you want it milder, add another 1/2 tbsp butter or 1/2 tsp honey. For more heat, add a pinch more cayenne or a few drops of hot sauce.

When wings are done, transfer them to a large heatproof bowl. Pour the warm hot sauce glaze over the wings and toss vigorously with tongs or two spoons until every piece is evenly coated (about 30–45 seconds).

Transfer wings to a serving platter. Sprinkle 1 tbsp chopped fresh parsley, if using, for color. Serve immediately with 1/2 cup blue cheese or ranch dressing and celery sticks on the side.

Leftovers: store cooled wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven or air fryer for 6–8 minutes to re-crisp, then toss with warmed sauce if desired.