Wings Recipe
Your choice of either our BBQ Sauce, Buffalo Sauce or Hot Honey Sauce. Served with Ranch or Blue Cheese Dressing and Celery/Carrots.
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Ingredients
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Chicken Wings
Sauce Options (pick one)
Buffalo Sauce Ingredients (if making from scratch)
Hot Honey Sauce Ingredients (if making from scratch)
BBQ Sauce (if making from scratch)
Dips & Veggies
Optional Garnish
Method
Prepare Wings
- 1
Preheat & Pat Dry
Preheat oven to 425°F (220°C). Pat wings very dry with paper towels — removing surface moisture helps them crisp.
- 2
Toss with Baking Powder & Seasoning
Place wings in a large bowl. Sprinkle baking powder, kosher salt, and black pepper over wings. Toss thoroughly so wings are evenly coated with the powder and seasoning.
- 3
Arrange on Rack
Place a wire rack on a rimmed baking sheet and arrange wings in a single layer, skin side up, leaving small gaps for air circulation.
- 4
Bake
Bake at 425°F (220°C) for 25 minutes. Flip wings and continue baking for another 20–25 minutes until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end while watching closely.
Make Sauce (choose one)
- 5
Store-bought Sauce Option
If using store-bought BBQ, Buffalo, or Hot Honey sauce, warm about 1/2 cup sauce in a small saucepan over low heat just until it thins and becomes glossy, about 2–3 minutes. Keep warm.
- 6
Buffalo Sauce (from scratch)
In a small saucepan over low heat, melt butter. Whisk in hot sauce, white vinegar, Worcestershire, honey (if using) and salt. Simmer gently 1–2 minutes until combined and glossy. Remove from heat and keep warm.
- 7
Hot Honey Sauce (from scratch)
Combine honey, hot sauce (or 1 tbs crushed red pepper steeped in 1 tbs hot water), and apple cider vinegar in a small saucepan. Warm over low heat 1–2 minutes until fluid and combined; taste and add 1/8–1/4 tsp salt if needed. Keep warm.
- 8
BBQ Sauce (from scratch)
In a small saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and garlic powder. Warm over low heat, whisking, until sugar dissolves and sauce is smooth, about 3–4 minutes. Adjust salt/heat to taste and keep warm.
Toss & Serve
- 9
Place the baked wings in a large clean bowl. Pour the warm chosen sauce (about 1/2 cup) over wings and toss gently but thoroughly until wings are evenly coated. If you prefer saucier wings, add up to 1/4 cup more sauce.
- 10
Transfer wings to a serving platter. Serve immediately with ramekins of ranch and blue cheese dressing, and celery and carrot sticks on the side. Garnish with chopped parsley or sesame seeds if desired.
- 11
Storage: Refrigerate leftovers in an airtight container up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving, then refresh sauce if desired.