Chicken Wing Recipe

Prepare wings

Pat the 2 lbs of chicken wings dry with paper towels; ensure excess moisture is removed so skins crisp properly.

If wings are whole, use a sharp knife to separate at the joint into drumettes and flats. Remove and discard or save tips for stock.

Place wings in a large bowl. Sprinkle with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 1 tbsp aluminum-free baking powder. Toss thoroughly so each piece is evenly coated. The baking powder helps dry the skin and promotes crisping.

For extra flavor, optionally add 2 tbsp soy sauce, 1 tbsp hot sauce, and 1 tbsp honey. Toss to coat, then refrigerate uncovered or on a rack over a baking sheet for at least 1 hour and up to overnight. If skipping the optional marinade boost, let wings sit at least 30 minutes in the fridge to dry slightly.

Preheat the oven to 425°F (220°C). Position a rack in the upper-middle of the oven. Line a rimmed baking sheet with foil and set a wire rack on the sheet; spray rack lightly with cooking spray to prevent sticking.

Arrange the seasoned wings in a single layer on the wire rack with space between pieces for hot air circulation. Do not overcrowd.

Bake for 20 minutes, then flip each wing and continue baking for another 15–20 minutes until skin is deep golden-brown and crisp and internal temperature at the thickest part reaches 165°F (74°C). Total baking time ~35–40 minutes depending on wing size.

For extra crispiness, switch the oven to broil on high for 2–3 minutes, watching closely so the wings do not burn.

If using an air fryer, preheat to 400°F (200°C). Place wings in a single layer (work in batches if necessary). Air fry for 22–26 minutes, shaking the basket or turning halfway through, until crispy and cooked through.

While wings finish cooking, prepare the sauce. In a small saucepan over low heat, melt 3 tbsp unsalted butter. Whisk in 1 tbsp hot sauce, 1 tsp honey, 1 tsp apple cider vinegar and 1 tsp ground black pepper until smooth and just warmed through. Do not boil.

When wings are done, transfer them to a large mixing bowl. Pour the warm sauce over the wings and toss gently until evenly coated. For drier-style wings, serve sauce on the side for dipping instead.

Place sauced wings on a serving platter. Sprinkle 2 tbsp chopped fresh parsley or chives over the top. Serve immediately with celery sticks and 1 cup blue cheese or ranch dressing for dipping.

Leftover wings (store-bought style) can be refrigerated in an airtight container up to 3 days. Re-crisp in a 400°F oven for 8–10 minutes or in an air fryer for 4–6 minutes before serving.