Chicken Wings Recipe

Pat dry and trim

Pat the wings very dry with paper towels. If whole wings were purchased, separate at the joints into drumettes and flats and discard wing tips or save for stock.

Season base

In a large bowl, toss the wings with kosher salt, black pepper, and baking powder until evenly coated. Baking powder helps produce extra crisp skin when cooked.

Arrange wings on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes to dry the skin (optional but recommended).

Deep-fry (recommended for maximum crisp)

Heat 2–3 inches of vegetable oil in a wide, heavy pot to 350°F (175°C). Fry wings in batches (do not overcrowd) for 8–10 minutes until golden brown and an internal temperature of 165°F (74°C). Remove to a paper towel–lined tray to drain.

Oven-bake (alternative)

Preheat oven to 425°F (220°C). Place wings on a wire rack over a baking sheet. Bake 35–45 minutes, flipping once halfway, until skin is deeply browned and internal temperature reaches 165°F (74°C). For extra crisp, broil 1–2 minutes at the end, watching closely.

Air-fryer (alternative)

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer and cook 20–25 minutes, shaking every 6–8 minutes, until crisp and cooked through.

While wings cook, melt butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk together melted butter, hot sauce, honey, and garlic powder until smooth and warm.

Toss freshly cooked wings in the hot sauce mixture in a large mixing bowl until evenly coated. Serve immediately with celery and ranch or blue cheese.

Combine cornstarch, sea salt, coarsely ground black pepper, and minced garlic in a small bowl. While wings are still hot and slightly oily from frying/baking, sprinkle the cornstarch mixture evenly over the wings and toss gently to coat. The residual oil will help the seasoning adhere and create a crisp, savory crust.

Serve immediately with celery and dressing on the side.

Combine BBQ sauce, brown sugar, and apple cider vinegar in a small saucepan. Warm over medium-low heat, stirring until sugar dissolves and sauce is glossy (2–3 minutes).

Brush or toss hot wings with the warm glaze, then return to a hot oven or under the broiler for 1–2 minutes to set the glaze (watch closely so it doesn’t burn). Serve immediately.

Arrange wings on a platter with celery sticks and a bowl of ranch or blue cheese dressing for dipping. Offer napkins—these are finger foods.

Leftovers: refrigerate cooled wings in an airtight container up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving; reheat sauced wings gently to avoid burning the sauce.