Wings Recipe

Trim and season

Pat the 10 chicken wings dry with paper towels. Trim any excess tips. Place wings in a large bowl and season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Optional dry coating for crispiness

If you want extra-crisp skin, toss wings with 1 tbs baking powder, 1 tbs cornstarch and 1/2 tsp paprika until evenly coated. Let rest 10 minutes on a wire rack while you preheat the oven or heat oil for frying.

Oven method (recommended): Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet lined with foil. Space wings so air can circulate. Bake 35–45 minutes, turning once at 25 minutes, until skin is deep golden and internal temperature reaches 165°F (74°C).

Fryer method: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels and transfer to a warm tray.

Air-fryer method: Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches). Cook 20–24 minutes, shaking or flipping halfway, until crisp and cooked through.

Lemon Cajun

In a small saucepan over low heat, melt 2 tbs butter. Stir in 2 tbs fresh lemon juice, 1 tbs Cajun seasoning and 1 tsp honey. Warm until combined and slightly thickened, 1–2 minutes. Keep warm.

Lemon Peppa

Whisk together 1 tbs olive oil, 1 tsp lemon zest, 1 tbs fresh lemon juice, 1 tsp coarsely cracked black pepper and 1/2 tsp sea salt in a small bowl. Let sit 5 minutes for flavors to meld.

Lemon Garlic Parmesan

In a small pan, melt 2 tbs butter over medium-low heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant (do not brown). Remove from heat, stir in 1 tbs lemon juice, 2 tbs grated Parmesan and 1 tbs chopped parsley. Taste and adjust salt as needed.

Buffalo Lemon Peppa

In a small saucepan over low heat, combine 3 tbs hot sauce and 1 tbs butter. Stir until butter melts and sauce is smooth. Remove from heat and stir in 1 tbs lemon juice and 1/2 tsp cracked black pepper.

Place cooked wings in a large clean bowl. Pour your chosen sauce(s) over the wings — for 10 wings choose two sauces (about 3–4 tbs each) so wings are evenly coated. Toss gently but thoroughly so each wing is coated. For mixed sauces (e.g., Buffalo + Lemon Peppa), reserve one sauce for a light drizzle if desired.

If serving multiple sauce options to a group, divide wings into portions and toss each portion with its designated sauce. Keep other sauces warm or at room temperature in serving bowls.

Arrange sauced wings on a platter. Garnish with chopped parsley and lemon wedges. Serve immediately with chosen dips (ranch and/or blue cheese). Provide extra sauce on the side.

Storage: Refrigerate leftover wings in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 10–12 minutes or in an air fryer at 350°F (175°C) for 5–8 minutes until crisp and heated through.