Package 4 Recipe

Prepare and dry wings

Pat the 24 chicken wing sections thoroughly dry with paper towels. Removing surface moisture helps the skin crisp during cooking.

Season and coat

Place wings in a large bowl. Sprinkle 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbs baking powder, and 1 tsp garlic powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin when baked or roasted.

Rest

If time allows, place the seasoned wings on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes to dry the skin further. This step is optional but recommended for crispier wings.

Preheat oven (if baking)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. If frying or grilling, preheat oil to 350°F (175°C) or heat grill to medium-high respectively and follow cooking-specific directions below.

Cook the wings

Arrange wings in a single layer on the wire rack. Bake at 425°F (220°C) for 35–45 minutes, turning once halfway through, until skin is deep golden brown and internal temperature reaches 165°F (74°C). If frying: fry in batches 8–10 minutes until golden and cooked through. If grilling: grill 12–15 minutes, turning often, until cooked through and charred in spots.

Make buffalo sauce

In a small saucepan over low heat, melt 4 tbs unsalted butter. Add 0.75 cups hot sauce, 1 tbs apple cider vinegar, 1 tsp honey (optional), 0.5 tsp Worcestershire sauce, and 0.25 tsp salt. Whisk gently until fully combined and warmed through, about 2–3 minutes. Do not boil. Taste and adjust heat or sweetness if desired.

Toss wings in sauce

Place cooked wings in a large bowl. Pour the warm buffalo sauce over the wings and toss briskly until all wings are evenly coated. Transfer to a serving platter, sprinkle with chopped parsley if using, and serve immediately with blue cheese or ranch and celery sticks.

Prepare BBQ sauce

In a small saucepan over medium-low heat, combine 1 cup prepared barbecue sauce, 1 tbs honey or brown sugar, 1 tsp apple cider vinegar, and 0.5 tsp smoked paprika. Warm and stir until sugar dissolves and sauce is glossy, 2–4 minutes. Adjust seasoning to taste.

Toss wings in sauce

Place cooked wings in a large bowl. Pour the warmed BBQ sauce over the wings and toss until well coated. For a stickier finish, return sauced wings to a hot oven or under a broiler for 2–3 minutes to set the glaze (watch carefully to avoid burning). Transfer to a serving platter and serve with ranch or blue cheese and celery sticks.

Arrange wings on a platter with celery sticks and a bowl of blue cheese dressing or ranch for dipping. Provide napkins and tongs; wings are best served hot within 15 minutes of saucing.