Chicken Wings Recipe

Prepare wings

Pat the 2 lbs of separated chicken wings dry with paper towels. Removing surface moisture helps achieve crispness.

Place the wings in a large bowl. Add 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbs aluminum-free baking powder, 1 tsp garlic powder, and 1 tsp onion powder. Toss the wings thoroughly so all pieces are evenly coated with the dry mixture. Let rest for 20–30 minutes in the refrigerator (this helps the baking powder draw moisture to the surface for crisping).

Oven method (recommended for crisp, less oily wings)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly oil the rack or brush wings with 2 tbs vegetable oil. Arrange wings in a single layer on the rack with space between pieces. Bake for 35–45 minutes, flipping once halfway through, until skin is deep golden brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end while watching closely.

Shallow-fry alternative

Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until oil registers 350°F (175°C). Fry wings in batches, 6–8 minutes per batch, turning occasionally until golden brown and cooked through. Drain on a paper towel-lined tray and keep warm on a rack in a low oven (200°F/95°C) while frying remaining wings.

While wings are cooking, make the sauce. In a small saucepan over low heat, combine 3 tbs unsalted butter and 1 tbs hot sauce. Stir until butter melts and the sauce is smooth. Whisk in 1 tsp honey, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, and 1/4 tsp smoked paprika (if using). Taste and adjust salt as needed. Keep warm on the lowest heat or transfer to a heatproof bowl.

If you prefer a milder or thicker sauce, add an extra teaspoon of honey (for sweet) or a few drops of water to loosen consistency.

When wings are cooked and hot, place them in a large clean bowl. Pour the warm sauce over the wings and toss gently until all pieces are evenly coated. If you made fried wings, place them on the rack briefly (1–2 minutes) to let excess oil drip before saucing.

Transfer sauced wings to a serving platter. Sprinkle with 1 tbs chopped fresh parsley if using.

Serve hot with 1/2 cup blue cheese dressing (or ranch) and celery sticks on the side. Provide extra napkins and a small bowl for discarded bones if desired.