Newicks Wings Recipe

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Pat wings very dry with paper towels.

Trim wing tips if present and separate drumettes and flats if not already done. Place wings in a large bowl.

Season wings with kosher salt and black pepper, then sprinkle the baking powder and cornstarch evenly over wings. Toss thoroughly so every wing is lightly coated. The baking powder helps create a crispy skin when baked.

Arrange wings in a single layer on the prepared rack, leaving space between pieces for air circulation. Lightly spray or brush each wing with a little vegetable oil.

Bake on the middle rack for 25 minutes, then flip wings and continue baking for another 18–25 minutes until skin is deep golden brown and internal temperature is 165°F (74°C). Total bake time ~43–50 minutes depending on size. For extra crispiness, broil 2–3 minutes at the end while watching closely.

Buffalo

While wings bake, melt butter in a small saucepan over low heat. Add hot sauce, apple cider vinegar, Worcestershire, honey and salt. Stir until blended and warm but not boiling. Simmer 1 minute then remove from heat.

Teriyaki

Combine soy sauce, water, brown sugar, mirin, grated ginger and minced garlic in a small saucepan. Bring to a low simmer. Mix cornstarch with 1 tsp cold water to make a slurry and whisk into sauce. Simmer 1–2 minutes until slightly thickened. Remove from heat; keep warm.

Cajun Toss

Melt butter in a small saucepan, whisk in Cajun seasoning and lemon juice. Heat just until aromatic, then remove from heat.

Dry Rub

Mix paprika, brown sugar, garlic powder, onion powder, cayenne, salt and black pepper in a small bowl. Set aside to rub on wings fresh from the oven.

Lemon Pepper

Stir together melted butter, lemon zest, lemon juice, coarse black pepper and salt in a small bowl. Keep warm.

Sriracha (Spicy-Sweet)

Whisk honey, sriracha and soy sauce in a small bowl until smooth. Warm briefly in a saucepan or microwave so it is pourable but not hot.

Plain

No sauce required. Keep wings hot and serve as-is with celery and dipping sauce.

When wings are done, transfer them in batches to a large clean bowl. For sauced wings (Buffalo, Teriyaki, Cajun, Teriyaki, Sriracha, Lemon Pepper if you prefer sauced), pour the prepared sauce over the wings and toss vigorously until evenly coated. For Dry Rub, sprinkle the dry rub over the hot wings and toss to coat; the residual heat will help set the rub.

Taste one wing and adjust seasoning if needed (more salt, a squeeze of lemon, or extra hot sauce).

Arrange wings on a platter with celery sticks and a bowl of ranch or blue cheese dressing for dipping. Serve immediately.