Chicken Wings Recipe

Optional quick brine

If you have 30 minutes, mix cold water, sugar, and the extra teaspoon of salt in a bowl. Submerge the wings and refrigerate for 20–30 minutes. Remove wings, pat dry thoroughly with paper towels. Discard brine.

Preheat and prep wings

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Pat the wings very dry with paper towels — removing moisture helps them crisp.

Season and coat

In a large bowl, toss the dried wings with 1 tablespoon kosher salt, 1 teaspoon black pepper and 1 tablespoon baking powder until evenly coated. The baking powder helps create a crisp skin in the oven.

Arrange for baking

Spread wings in a single layer on the wire rack with space between pieces so hot air can circulate. Avoid crowding the pan.

Bake

Bake at 425°F (220°C) for 25 minutes. After 25 minutes, flip each wing and continue baking another 20–25 minutes until wings are deep golden brown and skin is crisp (internal temperature should reach 165°F / 74°C). If you want extra crispness, broil 2–3 minutes while watching closely.

Make the sauce

While the wings bake, melt 4 tablespoons unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second bursts. Whisk in 1 cup hot sauce, 1 teaspoon honey, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder and 1/4 teaspoon salt. Warm gently until fully combined and slightly glossy. Keep warm.

Toss wings in sauce

When wings are finished baking, transfer them to a large clean bowl. Pour most of the warm sauce over the wings (reserve about 2–3 tablespoons for serving). Toss vigorously until wings are evenly coated.

Arrange sauced wings on a platter. Serve immediately with reserved sauce on the side, celery and carrot sticks, and blue cheese or ranch dressing for dipping.

Leftovers: store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat at 400°F (200°C) for 8–10 minutes to re-crisp, then toss with warmed sauce.