Chicken Wings Recipe

Prepare the wings

Pat wings very dry with paper towels. If not already separated, cut at the joints to separate drumettes and wingettes; discard wing tips or save for stock.

Season and coat

In a large bowl combine salt, black pepper, garlic powder, paprika and baking powder. Add wings and toss with vegetable oil until evenly coated, then toss again with the dry seasoning so each wing has a light, even coating.

Rest (optional)

For best crisping, place seasoned wings on a wire rack set over a baking sheet and refrigerate, uncovered, 30–60 minutes to dry the skin (optional but recommended).

Oven-bake method (crispy, healthier)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer leaving space between pieces. Bake 30–35 minutes, flip once at 20 minutes, until skin is deep golden brown and internal temperature reaches 165°F (74°C) and exterior feels crisp. If needed, broil 2–3 minutes to deepen color, watching closely.

Fry method (traditional crisp)

Heat 2–3 inches of neutral oil in a heavy pot to 350°F (175°C). Fry wings in batches 6–8 minutes until golden and cooked through, adjusting heat to maintain 325–350°F. Drain on a wire rack or paper towels and finish with a 30–60 second blast at 375°F if you want extra crispness.

Finish and season

Transfer cooked wings to a large bowl and toss gently to redistribute any residual seasoning. Taste and sprinkle a little extra salt if desired.

In a small bowl whisk together mayonnaise, fresh lime juice, lime zest, rice vinegar, honey, salt and black pepper until smooth. Chill until ready to serve. Adjust lime and honey to taste for more tang or sweetness.

If using jarred sweet chili sauce, pour into a serving ramekin and stir in chopped cilantro if desired. Taste and thin with 1–2 teaspoons of water or lime juice if too thick.

Whisk mayonnaise, sriracha, lime juice, garlic powder, smoked paprika and salt in a small bowl until smooth. Adjust heat by adding more or less sriracha. Chill briefly before serving.

Arrange hot wings on a platter. Serve with ramekins of the tangy lime sauce, sweet chili sauce and spicy mayo for guests to choose. Garnish with chopped cilantro/parsley and lime wedges. Serve immediately.