Chicken Wings Recipe

Prepare and dry wings

Pat the wings thoroughly dry with paper towels. If not pre-split, separate whole wings into drumettes and flats and discard wing tips or save for stock.

Season and coat

Place wings in a large bowl. Sprinkle kosher salt, black pepper, and baking powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin when frying or baking.

Heat oil

If frying: pour oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (approximately 3–4 cups) and heat to 350°F (175°C). Use a thermometer. If baking/air-frying: preheat oven to 425°F (220°C) and line a rimmed baking sheet with foil and place a wire rack on top; lightly oil the rack.

Cook wings

Frying method: Fry wings in batches (do not overcrowd) for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Remove to a paper towel-lined sheet to drain. Baking method: Arrange wings skin side up on the rack and bake 35–45 minutes, flipping once at 25 minutes, until skin is deep golden and internal temp 165°F. Air-fryer method: Cook at 400°F (200°C) for 20–25 minutes, shaking halfway through.

In a small saucepan over low heat, combine the BBQ sauce and honey. Warm gently, stirring until glossy and combined, about 2–3 minutes. Remove from heat.

Toss wings with sauce: Place cooked wings in a large clean bowl, pour warmed BBQ sauce over them, and toss to coat evenly. Serve immediately with bleu cheese or ranch and celery sticks.

Melt the butter in a small saucepan over low heat. Add the hot sauce, vinegar, and Worcestershire sauce. Whisk until smooth and warmed through, about 2 minutes. Taste and adjust heat or tang.

Toss wings with sauce: Reserve a few plain wings if you like some non-sauced pieces. Put cooked wings in a bowl, pour the hot sauce mixture over them, and toss until well coated. Serve immediately with bleu cheese or ranch and celery.

In a small saucepan melt the butter over low heat. Stir in the hot pepper sauce, smoked paprika, and garlic powder. Warm until combined (about 1–2 minutes), then remove from heat.

Toss wings with sauce: Place wings in a large bowl, pour Xtra Hot sauce over them and toss to coat. Offer extra napkins and cooling sides (celery, bleu cheese/ranch) because this sauce is extra spicy.

Combine ketchup, hot sauce, apple cider vinegar, and brown sugar in a small saucepan over medium-low heat. Stir until sugar dissolves and sauce simmers gently, 3–4 minutes. Reduce heat and simmer 2 minutes to meld flavors, then remove from heat.

Toss wings with sauce: Put cooked wings in a bowl, pour hot n’ tangy sauce over them and toss to coat. Serve immediately with bleu cheese or ranch and celery sticks.

Serve: Transfer sauced wings to a platter. Offer bleu cheese and ranch in small bowls on the side. Garnish with chopped parsley and celery sticks. If you’d like, reserve 1/4 cup of unsauced wings for guests who prefer plain wings.

Storage: Store leftover sauced wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10–12 minutes to crisp, or reheat in an air fryer at 350°F for 5–7 minutes.