10 Wings Recipe

Prep and dry

Preheat oven to 425°F (220°C) if baking, or preheat grill/air fryer according to manufacturer instructions. Pat the 10 chicken wings dry with paper towels to remove surface moisture—this helps them crisp.

Season and coat

In a large bowl, combine 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbs baking powder. Add the dried wings and 1 tbs vegetable oil, toss thoroughly so each wing is evenly coated with the dry mixture.

Cook the wings

Oven method (recommended for even crisp): Arrange wings skin-side up on a wire rack set over a rimmed baking sheet lined with foil for easy cleanup. Space wings so air circulates. Lightly spray or brush with neutral oil if desired. Bake 35–45 minutes, turning once at 20–25 minutes, until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Air-fryer method: cook at 400°F (200°C) for 20–25 minutes, shaking or turning halfway. Grill method: grill over medium-high heat 12–15 minutes per side until cooked through and crisped.

Rest

Transfer cooked wings to a large clean bowl and let rest 2–3 minutes while you prepare sauces/dips. Reserve two small bowls for tossing wings with each sauce (or toss half/half as desired).

In a small saucepan over low heat, melt 3 tbs unsalted butter. Once melted, whisk in 4 tbs hot sauce, 1 tbs honey, 1 tsp white vinegar, 1 tsp garlic powder and 1/4 tsp salt. Warm until just combined and glossy (about 1–2 minutes). Keep warm off the heat or transfer to a small serving bowl.

To coat wings: pour half or desired portion of the buffalo sauce over a portion of the cooked wings in a bowl. Toss gently until wings are evenly coated. Serve immediately.

In a small saucepan over medium heat combine 2 tbs soy sauce, 2 tbs honey, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1/2 tbs grated ginger and 1 finely minced garlic clove. Stir and bring to a gentle simmer for 1–2 minutes.

Make a slurry by mixing 1/2 tsp cornstarch with 1 tsp cold water until smooth; whisk the slurry into the simmering sauce. Cook another 30–60 seconds until the glaze thickens slightly. Remove from heat and stir in 1/2 tsp sesame seeds if using.

To coat wings: pour glaze over the remaining wings in a separate bowl and toss to coat. The glaze will set slightly as it cools—serve while warm.

In a small bowl combine 1/4 cup mayonnaise, 1/4 cup sour cream and 1/4 cup blue cheese crumbles. Add 1/2 tsp lemon juice, 1/4 tsp garlic powder, 1/8 tsp salt and 1/8 tsp black pepper. Stir to combine, then add up to 1 tbs milk to reach desired dipping consistency. Taste and adjust seasoning. Chill for 10–15 minutes if time allows so flavors meld.

In a small bowl stir together 1/2 cup plain Greek yogurt and 1 tsp ranch seasoning mix. Add 1 tsp chopped fresh chives, 1/2 tsp lemon juice, 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust salt/seasoning. Chill briefly or serve immediately.

Divide wings as desired (for example: 5 wings tossed in Buffalo, 5 wings tossed in Honey-Soy) and arrange on a platter. Place the two dips in small ramekins alongside. Garnish with chopped fresh parsley and a sprinkle of sesame seeds on the glazed wings if desired.

Serve hot with napkins. Leftover wings can be refrigerated in an airtight container up to 3 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes before serving.