Chicken Wings Recipe

Prep and dry

Pat the chicken wings very dry with paper towels. Removing surface moisture helps achieve crispiness.

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil and place a wire rack on top. The rack allows air to circulate and crisps the skin.

In a large bowl, combine baking powder, kosher salt, black pepper, garlic powder, and onion powder. Add the wings and toss thoroughly until each piece is evenly coated.

Arrange wings in a single layer on the wire rack, leaving a little space between pieces. Drizzle the oil over the wings or brush lightly to promote browning.

Bake at 425°F (220°C) for 25 minutes, then flip each wing and continue baking for another 20–25 minutes, or until skin is deep golden-brown and internal temperature reaches 165°F (74°C). For extra crispiness, broil 2–3 minutes at the end while watching closely to avoid burning.

When wings are done, transfer them to a large clean bowl and let rest 2–3 minutes before saucing to keep skin crisp if serving naked or tossed in sauce.

While the wings bake, melt the butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk in hot sauce, honey (if using), apple cider vinegar, cayenne, and salt until smooth and warmed through. Keep warm over the lowest heat or transfer to a small heatproof bowl.

To coat: pour the warm sauce over the hot cooked wings in the large bowl and toss until evenly coated. Serve immediately with blue cheese dressing or ranch and celery sticks.

Combine soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil in a small saucepan over medium heat. Stir and bring just to a simmer.

Mix cornstarch with 1 tablespoon water to make a slurry, then whisk into the simmering sauce. Cook 1–2 minutes until glaze thickens and becomes glossy. Remove from heat.

Toss the hot baked wings in the glaze until evenly coated. The glaze will set slightly as it cools—serve immediately garnished with chopped parsley or sliced green onions.

If serving plain (crispy), simply season again to taste and arrange wings on a platter. Garnish with chopped parsley or green onions.

If sauced, transfer wings to a warmed platter, garnish, and serve with celery sticks and blue cheese or ranch dressing on the side.

Leftovers: cool wings completely, store in an airtight container in the refrigerator up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes or in an air fryer for 5–7 minutes before serving.