10 Pc Wings Hot/mild Recipe

Prep and dry

Pat the 10 chicken wing pieces dry with paper towels. Removing surface moisture helps them get crisp.

Season

Place wings in a large bowl. Sprinkle with 1 tsp kosher salt, 1 tsp black pepper, 1 tbs baking powder, and 1 tsp garlic powder. Toss thoroughly so wings are evenly coated. Baking powder helps crisp skin in the oven or air fryer.

Cook

Choose one cooking method: - Oven: Preheat to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet, skin side up, spacing them so air circulates. Bake 35–40 minutes, flipping once at 20 minutes, until skin is deep golden brown and an instant-read thermometer inserted into thickest part reads 165°F (74°C). - Air fryer: Preheat air fryer to 400°F (200°C) if required. Arrange wings in a single layer (work in two batches if necessary). Cook 20–24 minutes, shaking or flipping at 10 minutes, until crisp and internal temp 165°F (74°C). - Deep-fry (optional): Heat neutral oil to 375°F (190°C). Fry wings in batches 8–10 minutes until golden and crisp; drain on paper towels.

Make hot sauce

In a small saucepan over low heat, combine 1 tbsp hot sauce, 2 tbsp unsalted butter, 1 tsp honey, 1/2 tsp apple cider vinegar, 1/4 tsp Worcestershire, 1/8 tsp cayenne, and 1/8 tsp salt. Warm gently, whisking, until butter melts and sauce is homogenous, about 2–3 minutes. Taste and adjust heat or sweetness as desired. Keep warm.

Toss wings in hot sauce

Place freshly cooked wings in a large clean bowl. Pour the hot sauce over the wings and toss vigorously for 30–45 seconds until evenly coated. Serve immediately with celery, carrots, and dressing.

Make mild sauce

In a small saucepan over low heat, melt 2 tbsp unsalted butter. Stir in 2 tbsp sweet BBQ sauce, 1 tsp honey, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, and 1/8 tsp salt. Warm and stir until smooth, about 1–2 minutes. Adjust sweetness or seasoning to taste.

Toss wings in mild sauce

Place freshly cooked wings in a large clean bowl. Pour the mild sauce over the wings and toss until every wing is evenly coated, about 30–45 seconds. Serve immediately with celery, carrots, and dressing.

Arrange wings on a platter. Garnish with chopped parsley if using. Serve with celery and carrot sticks and half a cup of ranch or blue cheese dressing on the side. Note: divide the 10 wings per hot or mild preference (for example 5 hot / 5 mild) or all in one style depending on order.