Wings Recipe

Prep wings

Pat the wings very dry with paper towels. Removing surface moisture helps achieve crisp skin.

Season the wings lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, tossing to coat evenly.

Preheat your oven to 425°F (220°C). Position a rack in a rimmed baking sheet and line the sheet with foil; place a wire rack on top and spray it lightly with oil. (Alternatively you can deep-fry or air-fry; instructions below.)

In a large bowl combine 2 tbsp aluminum-free baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1/4 tsp cayenne. Mix thoroughly.

Toss the seasoned wings with the dry coating until each piece is evenly coated. Shake off any excess and arrange wings in a single layer on the prepared wire rack, leaving space between pieces for air circulation.

Bake on the middle rack for 25 minutes, then rotate the pan and flip each wing. Continue baking another 20–25 minutes until the skin is deep golden-brown and crisp and the internal temperature of the thickest part registers 165°F (74°C). Total bake time ~45–50 minutes depending on wing size.

If you prefer extra-crisp skin, turn the oven to broil for 2–3 minutes at the end, watching closely to prevent burning.

Air fryer: Preheat to 400°F (200°C). Arrange wings in a single layer (work in batches) and air-fry 20–25 minutes, shaking the basket or flipping halfway, until crisp and cooked through.

Deep-fry: Heat oil to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and internal temp 165°F (74°C). Drain on a paper towel-lined tray.

While wings cook, make the sauce: melt 4 tbsp unsalted butter in a small saucepan over low heat or in the microwave until just melted.

Whisk in 1/2 cup hot sauce, 1 tbsp honey, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce and 1/4 tsp salt until smooth and slightly emulsified. Keep warm until ready to toss with wings.

When wings are done, place hot wings in a large bowl, pour the warm buffalo sauce over them, and toss gently to coat evenly.

While wings bake, combine 1/2 cup blue cheese crumbles, 1/2 cup plain Greek yogurt (or sour cream), 1/4 cup mayonnaise, 1 tsp lemon juice, 1/4 tsp black pepper and 1/4 tsp salt in a small bowl.

Stir until mostly smooth with some blue cheese texture remaining. Taste and adjust salt or lemon to preference. Chill until serving.

Arrange wings on a platter with celery sticks and the blue cheese dip on the side. Serve immediately while hot and crisp.