Chicken Wings Recipe

Prep

Pat wings dry with paper towels. If whole, separate tips and discard or save for stock. Leave drumettes and flats. Drying the skin is key for crispiness.

Season & Coat

In a large bowl, toss wings with kosher salt, black pepper and baking powder until evenly coated. Baking powder helps the skin crisp in the oven or fryer.

Cook (frying method - recommended for best crisp)

Heat a deep pot or deep fryer with neutral oil to 365°F (185°C). Fry wings in batches (do not overcrowd) for 8–9 minutes until skin is golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a sheet pan to drain and rest for 3 minutes.

Alternative Cook (oven)

Preheat oven to 450°F (230°C). Place wings on a wire rack set over a rimmed baking sheet lined with foil. Roast for 25–30 minutes, flip once halfway, then broil 2–3 minutes to crisp skin. Ensure internal temp 165°F (74°C).

Spicy Buffalo Sauce

In a small saucepan over low heat, melt 4 tbsp unsalted butter. Whisk in 1/2 cup hot sauce until smooth and warm, then remove from heat. Toss freshly cooked wings in the sauce until evenly coated.

Honey Sriracha

In a small skillet or saucepan, combine 3 tbsp honey and 2 tbsp sriracha. Warm over low heat, stirring until glossy (about 1–2 minutes). Add wings and toss to coat. Adjust honey or sriracha to taste for sweetness/heat balance.

Hickory BBQ

Warm 1/2 cup hickory-flavored BBQ sauce in a saucepan until slightly thinned and warm (30–45 seconds). Toss wings in sauce to coat and return briefly to a 400°F (200°C) oven for 3–4 minutes if you want sauce to set and become sticky.

DC Mumbo Sauce

Warm 1/2 cup mumbo sauce (or blend 1/4 cup ketchup + 2 tbsp sweet chili sauce + 1 tbsp vinegar + 1 tbsp sugar, warmed) until glossy. Toss wings to coat evenly.

Lemon Pepper Finish

Place cooked wings in a bowl. Sprinkle with 2 tsp coarse lemon pepper seasoning, 1 tsp lemon zest and 1 tsp lemon juice. Toss vigorously for 30 seconds so the seasoning adheres to hot skin. Serve immediately (do not add butter or oil).

Garlic Parmesan

Melt 2 tbsp unsalted butter in a skillet over medium-low heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant (do not brown). Remove from heat, stir in 3 tbsp grated Parmesan and 1 tbsp chopped parsley. Immediately toss the hot wings in the garlic‑parm mixture so cheese and butter cling to the wings.

Naked

Serve wings plain with salt (and pepper) as seasoned during prep. Offer sauces on the side for dipping.

Arrange wings by flavor on a platter or individual plates. Provide blue cheese or ranch dressing and celery sticks on the side. For sauced wings, garnish garlic parmesan with extra parsley and lemon pepper wings with an extra wedge of lemon.

Recommended portioning: with 2 lbs wings you will serve approximately 2–3 people as a starter depending on appetite. Serve immediately while hot and crispy.