Chicken Wings Recipe

Prep

If using bone-in wings, separate into drumettes and flats and discard tips or save for stock. Pat the wings or boneless pieces very dry with paper towels. In a large bowl, toss wings with Kosher salt, black pepper and baking powder (baking powder is optional but helps create a crisp crust when baking). Let rest at room temperature for 15 minutes while you preheat or heat oil.

Fry method

Heat vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Fry wings in batches, without crowding, until golden brown and cooked through (about 8–10 minutes for bone-in, 5–7 minutes for boneless). Use a thermometer — internal temp should reach 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm.

Oven method

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Toss wings with a thin coating of the oil (about 1–2 tbs) and arrange on the rack in a single layer. Bake 25–30 minutes, flipping once halfway, until skin is crisp and internal temp is 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching closely.

While the wings finish cooking, make the sauce. In a small saucepan over low heat, melt the unsalted butter. Add hot sauce, honey (if using), Worcestershire sauce and garlic powder. Whisk until combined and warmed through, about 1–2 minutes. Do not boil. Taste and adjust (more hot sauce for heat, more honey for sweetness). Remove from heat.

Place cooked wings in a large, dry bowl. Pour the warm buffalo sauce over the wings and toss thoroughly to coat each piece evenly. If you prefer a coated-but-not-soggy finish, toss briefly and return wings to the wire rack for 1–2 minutes to set the sauce.

Arrange sauced wings on a platter. Serve immediately with blue cheese dressing and ranch dressing in small bowls, plus celery sticks on the side. Provide extra napkins. Offer bone-in or boneless options and indicate dressings (blue cheese or ranch) for guest preference.