Wings Recipe

Prep wings

Pat the wings dry with paper towels; removing surface moisture helps crisping. If whole wings were purchased, separate into drumettes and flats and discard or reserve tips for stock.

Season

Place wings in a large bowl and toss with kosher salt and black pepper until evenly coated.

If you want extra-crispy skin, sprinkle the baking powder, garlic powder and onion powder over the seasoned wings and toss until evenly coated. Spread wings out on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30–60 minutes to dry the skin (optional but recommended).

Oven method (recommended)

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, spacing them so air can circulate. Roast for 35–45 minutes, flipping once halfway, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C).

Alternative: Air-fryer

Preheat air fryer to 400°F (200°C). Place wings in a single layer (work in batches if necessary). Air-fry for 20–25 minutes, shaking or flipping every 6–8 minutes, until crisp and cooked through.

Alternative: Frying

Heat 1–2 inches of vegetable oil in a heavy pot to 350°F (175°C). Fry wings in batches for 8–10 minutes until golden and cooked through. Drain on paper towels.

Make the sauce

While wings cook, melt the butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in hot sauce, honey, Worcestershire sauce, smoked paprika and salt. Warm just until combined and glossy; do not boil. Taste and adjust salt or heat as desired.

Toss wings with sauce

Place hot cooked wings in a large bowl. Pour the warm buffalo sauce over the wings and toss thoroughly so each piece is evenly coated. Return coated wings to the baking sheet and place in the oven for 2–3 minutes at 425°F (220°C) to set the sauce, if desired.

Transfer wings to a platter. Garnish with chopped parsley if using. Serve immediately with celery, carrot sticks and blue cheese dressing or ranch on the side for dipping.