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Ingredients
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Wings
Sauce (choose one sauce — amount for 5 wings)
Dip (ranch-style blue-ish dip)
Finishing / Garnish
Method
Wings
Preheat and prepare
Preheat oven to 425°F (220°C) if roasting. If frying, heat oil in a deep skillet or fryer to 350°F (175°C). Pat the 5 wings dry with paper towels — dryness helps crisping.
Season wings evenly with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon baking powder (if using). Toss the wings with 2 tablespoons vegetable oil so seasonings coat evenly.
Roast method: Arrange wings on a wire rack set over a rimmed baking sheet, spaced so air circulates. Roast 30–35 minutes, flipping once at 18–20 minutes, until skin is deeply golden and internal temperature reaches 165°F (74°C).
Fry method: Carefully lower wings into 350°F (175°C) oil and fry 8–10 minutes until crisp and golden and internal temperature reaches 165°F (74°C). Drain on a paper-towel–lined plate.
Sauce
While wings are cooking, prepare the sauce. In a small saucepan over low heat or in a microwave-safe bowl, combine 3 tablespoons hot sauce and 1 tablespoon unsalted butter.
Warm gently just until butter melts and the mixture is smooth. Stir in 1 teaspoon honey and 1/4 teaspoon smoked paprika (if using). Taste and adjust: add a pinch more honey for sweetness or an extra 1/2 tablespoon hot sauce for heat.
Keep sauce warm until wings finish cooking. Reserve about 1 tablespoon of sauce if you want extra for serving.
Tossing the wings: Place cooked wings in a large bowl, pour most of the warm sauce over them, and toss gently until evenly coated. Reserve a couple wings plain if a non-sauced option is desired.
Dip
While wings cook, make the dip. In a small bowl combine 3 tablespoons plain Greek yogurt, 1 teaspoon mayonnaise and 1 tablespoon buttermilk. Whisk until smooth.
Add 1/4 teaspoon dried dill, 1/4 teaspoon dried chives, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon salt, 1/16 teaspoon black pepper and 1/2 teaspoon lemon juice (if using). Stir and taste; adjust salt or lemon as needed.
Chill briefly (5–10 minutes) if time allows to let flavors marry, or serve immediately at room temperature.
Finishing / Serve
Transfer sauced wings to a serving plate. Sprinkle 1 teaspoon chopped fresh parsley over wings for color (optional). Serve with the prepared dip and the reserved extra sauce on the side.
Recommended serving: 5 wings plated with 1 sauce and 1 dip. Provide napkins and a small bowl for bones.