6 Wings Recipe

Optional brine

If using the buttermilk brine for extra tender wings, combine buttermilk and 1 tsp hot sauce in a bowl. Add the 6 wing pieces, cover, and refrigerate for 1 to 4 hours. Remove wings from brine, pat dry thoroughly with paper towels before proceeding.

If not brining, pat the 6 wing pieces dry with paper towels. Place them in a bowl and toss with 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika and 1 tablespoon olive oil until evenly coated. Let sit at room temperature for 15–20 minutes while you preheat the oven or heat the oil (this helps skin crisp).

If you want a crunchier exterior, sprinkle 1 teaspoon baking powder and 1 tablespoon cornstarch over the seasoned wings and toss to coat evenly. The baking powder helps dry and brown the skin; cornstarch adds crispness.

Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on the sheet. Arrange the 6 wings in a single layer on the rack, leaving space between pieces so hot air circulates.

Bake for 20 minutes, then flip each wing and bake another 12–20 minutes until the skin is deep golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using the baking powder/cornstarch coating, expect the longer end of the time range for maximum crispness.

Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. When shimmering, add the wings in a single layer (work in two batches if needed). Cook without moving 4–5 minutes per side until well-browned and cooked through (internal temperature 165°F/74°C). Drain on paper towels.

While the wings finish cooking, prepare the sauce: in a small saucepan over low heat, melt 2 tablespoons unsalted butter. Add 3 tablespoons hot sauce, 1 tablespoon honey, 1 teaspoon soy sauce and 1 teaspoon fresh lemon juice. Stir and warm gently until combined and slightly glossy, about 1–2 minutes. Taste and adjust heat or sweetness as desired.

Place the cooked wings in a large heatproof bowl. Pour the warm sauce over the wings and toss gently until evenly coated. If you prefer dry-rub wings, skip this step and serve sauce on the side.

Transfer wings to a serving plate. Sprinkle with chopped parsley or cilantro and serve with lemon wedges and 1/4 cup blue cheese or ranch dressing for dipping.

Leftovers: refrigerate cooled wings in an airtight container up to 3 days. Reheat in a 375°F oven 8–10 minutes to restore crispness.