10 Wings Recipe

Pat the 10 wing pieces dry with paper towels. Removing surface moisture helps achieve a crisp skin.

In a bowl, toss the wings with kosher salt, black pepper, and baking powder until evenly coated. Place wings on a wire rack set over a baking sheet and refrigerate uncovered for at least 30 minutes and up to 4 hours (this helps the skin dry and crisp). If short on time, proceed immediately after 10–15 minutes of resting.

Deep / Shallow Frying (crispiest)

Pour oil into a heavy skillet or Dutch oven to a depth of 1 to 1½ inches (about 1 cup for a small skillet). Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of bread sizzles and browns in ~45 seconds. Pat wings once more briefly, then carefully add wings in batches so they do not crowd. Fry 6–8 minutes per batch, turning halfway, until skin is deep golden and internal temperature reads 165°F (74°C). Transfer to a wire rack set over paper towels to drain briefly.

Oven Roasting / Baking (less oil)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly brush or spray wings with the optional oil. Arrange wings skin-side up without overcrowding. Roast 35–45 minutes, flipping once halfway, until skin is evenly browned and internal temp is 165°F (74°C) and skin is crisp. For extra crispness, broil 1–2 minutes at the end, watching carefully.

Air Fryer (convenient)

Preheat air fryer to 400°F (200°C). Place wings in a single layer in the basket (cook in two quick batches if necessary). Cook 20–25 minutes, shaking or turning every 6–8 minutes, until crisp and internal temperature is 165°F (74°C).

While wings finish cooking, make the sauce. In a small saucepan over low heat melt the butter gently (do not boil). Whisk in 1 tablespoon hot sauce, the optional extra hot sauce if using, honey (if using), garlic powder, apple cider vinegar, and 1/4 teaspoon salt. Stir until combined and warm, then remove from heat. Taste and adjust by adding more hot sauce for heat or a pinch more honey for balance.

Place the cooked wings in a large mixing bowl. Pour the warm buffalo sauce over the wings. Toss gently but thoroughly until all wings are evenly coated.

Arrange wings on a platter. Garnish with chopped parsley if using. Serve immediately with celery and carrot sticks and 1/2 cup blue cheese dressing or ranch for dipping.

Leftovers: store cooled wings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes or in an air fryer at 350°F (175°C) until hot and crisp.