Wings Recipe

Prep and cure

Pat wings dry with paper towels. In a large bowl, combine brown sugar, kosher salt, smoked paprika, chili powder, ground cumin, black pepper, garlic powder, and cayenne. Toss wings with the mixture until evenly coated. Transfer wings to a rimmed sheet pan or container and spread in a single layer. Cover and refrigerate 2–4 hours (or up to overnight) to let the brown sugar and spices draw moisture and flavor into the skin.

Bring to room temperature

Remove wings from the refrigerator 30 minutes before cooking to come closer to room temperature for even cooking.

Roast or bake

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on the sheet. Lightly brush or toss the cured wings with 1 tablespoon neutral oil to help browning and prevent sticking. Arrange wings on the rack in a single layer. Roast 35–40 minutes, turning once halfway, until skin is deeply browned and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If you prefer extra-crisp skin, broil 1–2 minutes at the end, watching closely to avoid burning.

Rest

Remove wings from oven and let rest 5 minutes on the rack so juices redistribute.

Make the dressing

In a medium bowl, whisk together buttermilk, mayonnaise, sour cream, lemon juice, dried dill, garlic powder, onion powder, salt, and black pepper until smooth and slightly thick but pourable. Taste and adjust seasoning—add more salt, lemon, or buttermilk to reach desired tang/thickness.

Toss the slaw

Place the broccoli slaw mix in a large bowl. Add the dressing and toss until all strands are coated. Stir in sliced chives if using. Refrigerate at least 15 minutes to let flavors meld (can be made up to 4 hours ahead).

Plate a generous bed of the buttermilk ranch broccoli slaw. Arrange 6–8 warm wings atop or alongside the slaw. Sprinkle with chopped cilantro or parsley and a pinch of extra chili flakes if you like more heat. Serve with lime wedges for squeezing over the wings and slaw.

Leftovers and notes: Keep wings in an airtight container in the fridge up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes. Slaw keeps 1–2 days (dress just before serving if you prefer maximum crunch).