Chicken Wings Recipe

Prepare wings

Pat the wings dry with paper towels. If not already split, remove wing tips and separate drumettes from flats. Place wings in a large bowl or on a rimmed baking sheet and sprinkle with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss to coat evenly.

For best results, refrigerate the seasoned wings uncovered for 30–60 minutes to dry the skin. This helps achieve crispness when cooking.

In a small bowl, combine 1 tablespoon baking powder, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp onion powder. Sprinkle the dry mixture over the wings and toss until the wings are evenly coated. The baking powder helps crisp the skin during cooking.

Option A — Oven (Crispy baked wings)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces. Lightly brush or spray with 2 tablespoons vegetable oil. Bake for 35–45 minutes, flipping once at 20–25 minutes, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C).

Option B — Shallow Fry (Faster, very crisp)

Pour enough vegetable oil into a large heavy skillet to come about 1/4 inch up the sides and heat over medium-high until shimmering (about 350°F / oil should sizzle when a small piece of wing is added). Fry wings in batches, avoiding overcrowding, for 6–9 minutes per batch, turning occasionally, until skin is crisp and internal temperature is 165°F (74°C). Transfer cooked wings to a wire rack or paper towels to drain.

While wings finish cooking, make the sauce: in a small saucepan over low heat, melt 3 tablespoons unsalted butter. Add 1/2 cup hot sauce, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon salt. Whisk until combined and warmed through, about 1–2 minutes. Do not boil.

Place hot wings in a large bowl, pour the sauce over them, and toss gently until evenly coated. For a milder glaze, reserve some sauce to serve on the side.

Transfer wings to a serving platter. Sprinkle with 1 tablespoon chopped fresh parsley if desired. Serve immediately with 1/2 cup blue cheese or ranch dressing and celery sticks.

Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp.