Crispy Wings Recipe

Prep

Pat the wings dry with paper towels. If whole wings are used, separate into drumettes and flats and discard wing tips or save for stock.

Season & Coating

In a large bowl, toss the dried wings with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps create a crisp skin.

Rest

Place coated wings on a wire rack set over a baking sheet and refrigerate uncovered for 30 minutes to 2 hours (30 minutes minimum) to dry the skin further for maximum crispiness.

Cook - Frying Method

Heat 1 to 1 1/2 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully add wings in a single layer without crowding (work in batches). Fry for 8–10 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Remove wings to a wire rack or paper towel-lined tray to drain.

Alternative - Oven Method

If baking, preheat oven to 425°F (220°C). Arrange wings on a wire rack over a baking sheet. Bake 25–35 minutes, flipping once halfway, until skin is deep golden and crisp and internal temperature is 165°F (74°C). Finish under the broiler 1–2 minutes per side if needed for extra crispness.

In a small saucepan over low heat, melt butter gently. Add hot sauce, honey, white vinegar, garlic powder, and salt. Whisk until smooth and warmed through, 2–3 minutes. Do not boil. Toss freshly cooked wings in the sauce to coat, or brush sauce onto wings just before serving.

In a small saucepan, combine BBQ sauce, apple cider vinegar, and honey or brown sugar. Warm over medium-low heat, stirring until smooth and slightly reduced, about 3–4 minutes. Toss wings in sauce to coat or brush on and return to the oven at 400°F (200°C) for 3–4 minutes to set the glaze if desired.

Combine the BBQ base, raspberry jam, minced chipotle, and lime juice in a small saucepan. Warm over low heat, stirring until jam melts and sauce is glossy, 2–3 minutes. Taste and adjust for sweetness or heat. Toss wings in the sauce to coat or brush on and briefly warm to set.

Whisk melted butter with lemon zest, lemon juice, coarse black pepper, and salt. Immediately toss hot wings in this mixture so the zest and pepper adhere to the skin. Serve immediately for maximum aroma and crispness.

Arrange sauced wings on a platter with celery and carrot sticks and a ramekin of ranch or blue cheese dressing. Provide tongs or napkins. Leftover wings can be reheated in a 400°F (200°C) oven for 8–10 minutes to restore crispness.