5 Wings Recipe

Trim and dry

Pat the 5 wings very dry with paper towels. If whole, separate into drumette and flat at the joint. Dry skin ensures crisping.

Place wings in a medium bowl. Sprinkle 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp aluminum-free baking powder over the wings. Toss thoroughly so each wing is evenly coated. The baking powder helps the skin crisp during cooking.

Let the seasoned wings rest on a rack in the refrigerator for 15–30 minutes if time allows. This helps dry the skin further. If short on time, proceed to cooking immediately.

Pan-fry / Skillet method (5 wings)

Heat a large skillet over medium-high heat and add 2 tbsp neutral oil. When the oil shimmers but not smoking, add the wings in a single layer without crowding (work in two batches if necessary). Cook wings 4–6 minutes per side, turning occasionally, until skin is deeply golden brown and internal temperature reaches 74°C (165°F). Total cook time about 12–16 minutes depending on wing size. If wings brown too quickly, reduce heat to medium. Transfer cooked wings to a paper-towel-lined plate or wire rack.

Oven-baked alternative

Preheat oven to 230°C (450°F). Arrange seasoned wings on a wire rack set over a baking sheet lined with foil. Bake for 25–30 minutes, flipping once at 15 minutes, until skin is crisp and internal temperature reaches 74°C (165°F). For extra crispness, broil 1–2 minutes at the end watching carefully to avoid burning.

Air-fryer alternative

Preheat air fryer to 200°C (400°F). Arrange wings in a single layer and cook 20–24 minutes, shaking the basket every 6–8 minutes, until crisp and cooked through.

Choose one finishing sauce. For Buffalo: in a small saucepan or microwave-safe bowl, melt 1 tbsp unsalted butter then whisk with 3 tbsp hot sauce until combined and warm.

For BBQ: warm 3 tbsp BBQ sauce in a small pan or microwave for 15–20 seconds to loosen it.

For Honey-Glaze: heat 1 tbsp honey gently so it becomes pourable (optional: mix with 1 tsp soy sauce or a pinch of chili flakes).

For Asian-style glaze: mix 1 tbsp soy sauce with 1 tsp toasted sesame oil and, if desired, 1 tsp honey or 1 tsp rice vinegar; warm slightly.

Place the hot cooked wings in a medium bowl, pour your chosen sauce over them, and toss gently to coat evenly. Alternatively, brush the sauce on each wing.

Transfer wings to a serving plate. Garnish with 1 tbsp chopped fresh parsley or sliced green onions and serve with a lemon wedge on the side. Serve immediately while hot and crispy.