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Ingredients
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Chicken & Marinade
Sauce / Finish
For Serving (optional)
Method
Chicken & Marinade
Prep the wings
Pat the 1 lb of chicken wings dry with paper towels. Removing surface moisture helps them crisp.
If whole wings are provided, separate into drumettes and flats by cutting at the joint; discard wing tips or save for stock. Keep pieces roughly equal size so they cook evenly.
Place wings in a large bowl. Sprinkle 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp paprika, and 1 tbs baking powder over the wings. Toss thoroughly to coat each piece evenly. The baking powder helps create a crisp exterior when baked or air-fried.
For best results, refrigerate the coated wings, uncovered, for 30–60 minutes to dry the skin (optional). If short on time, proceed immediately to cooking.
Cooking
Oven method (recommended for crispness)
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on the sheet. Arrange the wings in a single layer on the rack leaving a little space between pieces for air circulation. Bake for 35–45 minutes, flipping once at about 20–25 minutes, until skin is deep golden brown and internal temperature reaches 165°F (74°C). If you want extra crispness, broil on high for 1–2 minutes at the end—watch closely to avoid burning.
Air-fryer method (faster)
Preheat air fryer to 400°F (200°C). Place wings in a single layer in the basket without overcrowding (cook in batches if necessary). Air-fry for 20–25 minutes, shaking the basket or turning wings halfway through, until crisp and cooked through (internal temp 165°F / 74°C).
Pan-fry method (alternative)
Heat 2–3 tbs neutral oil in a large skillet over medium-high heat. Add wings in a single layer and cook 4–6 minutes per side until crisp and cooked through, reducing heat if they brown too quickly. Drain on paper towels.
Sauce / Finish
While the wings finish cooking, make the sauce. In a small saucepan or skillet over low heat, melt 2 tbs unsalted butter. When melted, add 4 tbs hot sauce, 1 tbs honey, and 1 tsp apple cider vinegar. Whisk and heat gently until combined and slightly thickened, about 1–2 minutes. Taste and adjust: add a pinch of salt if needed, or more honey to sweeten, more hot sauce to spice.
When wings are done, transfer them to a large clean bowl. Pour the warm sauce over the wings and toss gently but thoroughly so every piece is coated. Sprinkle with 1 tbs chopped fresh parsley if using.
To Serve
Arrange wings on a platter with celery and carrot sticks and a small bowl of ranch or blue cheese dressing for dipping. Serve hot.
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 best crispness.