Whole Wings Recipe

Prep

Pat the whole wings dry with paper towels. Dry skin crisps better. If the wings are very large or have excess wing tips you can trim tips (optional).

Salt and Rest

Place wings in a large bowl. Sprinkle kosher salt and freshly ground black pepper evenly over the wings, then toss to coat. Let the wings sit uncovered in the refrigerator for 30 minutes to 2 hours if time allows; this helps dry the skin and seasons through.

Coat with Baking Powder

After resting, bring wings to room temperature for 10 minutes. Add the aluminum-free baking powder and 1 tablespoon neutral oil to the wings. Toss thoroughly so each wing is lightly and evenly coated. The baking powder raises pH and helps crisp the skin during cooking.

Cooking Options Overview

You can bake, roast, or air-fry the whole wings. Choose one of the following cooking sub-steps (Baked/Roasted or Air-Fried).

Baked / Roasted Method

Preheat oven to 425°F (220°C). Arrange wings on a wire rack set on a rimmed baking sheet in a single layer with space between pieces. Roast for 20 minutes, then rotate pan and roast another 15–25 minutes until skin is deep golden-brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes, watching closely to avoid burning.

Air-Fryer Method

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer without overcrowding; cook in batches if necessary. Air-fry for 20–25 minutes, shaking or turning halfway through, until skin is crisp and internal temperature reaches 165°F (74°C).

If using the optional marinade, whisk together soy sauce, honey, vinegar, minced garlic and ground ginger in a bowl. Add the dry-seasoned wings to the marinade and toss to coat. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator. After marinating, remove wings, reserve any marinade for simmering into a glaze (see Finishing). Pat wings lightly dry before proceeding to coat with baking powder and oil as described in the Wings section so the crisping step still works.

If you like saucy wings, melt 1 tablespoon butter in a small saucepan over low heat. Add 1 tablespoon hot sauce (or buffalo sauce) and the reserved marinade (if previously used) and simmer for 1–2 minutes until slightly thickened and glossy. Toss the cooked wings in the warm sauce just before serving so they stay crisp but are well coated.

Transfer wings to a serving platter, garnish with chopped parsley or sliced green onions and serve with lemon wedges. Offer extra sauce on the side.