World Famous Chicken Wings Recipe

Prepare wings

Pat the wings dry with paper towels. If not previously split, trim wing tips and separate into drumettes and flats so pieces are roughly 7 inches in length overall when laid out (or simply use whole wings). Drying thoroughly is essential for crispness.

Place the dried wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder, and onion powder over the wings. Add the baking powder and toss with the neutral oil until every piece is evenly coated. The baking powder helps draw moisture out and promote a crisp skin when cooked.

Arrange the wings on a wire rack set over a rimmed baking sheet. For best results, refrigerate uncovered for 1–3 hours (or up to overnight) to further dry the skin. If short on time, proceed immediately to cooking.

Oven method (crispy, hands-off)

Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with foil for easy cleanup and place a wire rack on the sheet. Arrange wings in a single layer on the rack with space between pieces. Roast for 35–45 minutes, flipping once halfway through (around 20–25 minutes), until skin is deeply golden and crisp and internal temperature reaches 165°F (74°C).

Alternative: Air fryer

Preheat air fryer to 400°F (200°C). Work in batches and arrange wings in a single layer without overcrowding. Cook 18–22 minutes, shaking or flipping halfway, until crisp and cooked through.

Alternative: Deep-fry

Heat 2–3 inches of neutral oil in a heavy pot to 350°F (175°C). Fry wings in small batches for 8–10 minutes until golden and crispy. Drain on paper towels and keep warm on a rack in a 200°F (95°C) oven until all batches are done.

While the wings cook, make the sauce: In a small saucepan over low heat, melt the butter gently. Add the hot sauce, honey, apple cider vinegar, Worcestershire, and minced garlic. Whisk until fully combined and warmed through, about 2–3 minutes. Season with the salt and black pepper, taste and adjust heat or sweetness as desired. Keep warm.

When wings are finished cooking, transfer them to a large, clean bowl. Pour the warm sauce over the wings and toss gently but thoroughly until each wing is evenly coated (use tongs or a spatula). Alternatively, for a lighter coating, dip each wing in sauce as you plate.

Place coated wings on a serving platter. Garnish with chopped parsley if using. Serve immediately with chilled celery and carrot sticks and blue cheese or ranch dressing on the side for dipping.

Leftovers: Store cooled, sauced wings in an airtight container in the refrigerator for up to 3 days. To re-crisp, place on a baking sheet in a 375°F (190°C) oven for 8–10 minutes.