Chicken Wings Recipe
Choice of hot, teriyaki, salt and pepper, or house-made BBQ sauce.
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Ingredients
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Chicken Wings
Hot Sauce Coating (serves 4 — choose this or other sauces)
Teriyaki Sauce Coating (alternative)
Salt & Pepper Seasoning (alternative finishing)
House-made BBQ Sauce (alternative)
Method
Chicken Wings
- 1
Prepare and dry
Preheat the oven to 425°F (220°C). Pat the wings very dry with paper towels — removing surface moisture helps them crisp. If wings are whole, separate into drummettes and wingettes and discard tips or save for stock.
- 2
Season and coat
In a large bowl, combine baking powder, kosher salt and 1 tsp freshly ground black pepper. Add the wings and drizzle 1 tbsp neutral oil over them. Toss thoroughly so each wing has a light, even coating of the baking powder mixture; this promotes browning and crisp skin.
- 3
Arrange for roasting
Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack with space between pieces for air circulation.
- 4
Roast
Bake at 425°F (220°C) for 20 minutes. Flip the wings, then continue roasting another 18–25 minutes until skin is deep golden-brown and crisp and internal temperature reaches at least 165°F (74°C). For extra crispness, broil for 1–2 minutes at the end, watching closely to avoid burning.
Hot Sauce Coating
- 5
Make sauce
While wings roast, combine 1/2 cup hot sauce, 2 tbsp unsalted butter, 1 tsp honey (optional), 1/2 tsp apple cider vinegar and 1/4 tsp garlic powder in a small saucepan over low heat. Stir until butter melts and the sauce is glossy and slightly thickened, about 3–4 minutes. Keep warm.
- 6
Toss wings
When wings are done, transfer them to a large heated mixing bowl. Pour warmed hot sauce over the wings and toss to coat evenly. Serve immediately.
Teriyaki Sauce Coating
- 7
Make teriyaki glaze
Combine 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, 1/2 tsp grated ginger and 1 minced garlic clove in a small saucepan. Simmer gently for 3–4 minutes until the sugar dissolves and sauce thickens slightly. Taste and adjust sweetness or salt as needed.
- 8
Glaze wings
Toss roasted wings in the warm teriyaki glaze until evenly coated. Optionally, return glazed wings to the oven at 425°F (220°C) for 2–3 minutes to set the glaze, then garnish with chopped scallions or toasted sesame seeds.
Salt & Pepper Finish
- 9
Season and serve
Immediately after roasting, transfer wings to a bowl and sprinkle with 1 tsp flaky salt and 3/4 tsp freshly ground black pepper. Toss gently to distribute. Garnish with 2 tbsp finely chopped scallions if using and serve hot.
House-made BBQ Sauce
- 10
Make BBQ sauce
In a small saucepan combine 1/2 cup ketchup, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/4 tsp garlic powder and 1/2 tsp hot sauce (optional). Simmer over low heat for 5–7 minutes, stirring occasionally, until slightly thickened and glossy. Adjust seasoning to taste.
- 11
Coat wings
Toss roasted wings in the warm BBQ sauce to coat thoroughly. For a stickier finish, place sauced wings on the rack and broil for 1–2 minutes, watching carefully, to caramelize the sauce.