Wings Recipe

Dry and season wings

Pat wings very dry with paper towels. In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated. The baking powder helps render skin and create crispness.

Transfer wings to a wire rack placed over a sheet tray and refrigerate, uncovered, for 30–60 minutes (or up to overnight) to dry the skin further. This step improves crispiness.

Combine smoked paprika, granulated garlic, onion powder, ground cumin, brown sugar, cayenne, and lemon zest in a small bowl. Stir to blend.

Remove wings from the refrigerator and lightly pat to remove any condensation. Toss the wings with the Dockside dry rub so the seasoning clings to the skin. Use your hands to ensure an even, thin coating.

Oven (recommended for convenience)

Preheat oven to 425°F (220°C). Line a sheet tray with foil and place a wire rack on top. Arrange wings in a single layer with space between pieces. Lightly brush or spray the wings with 1–2 tbs neutral oil. Roast 35–45 minutes, flipping once at 20–25 minutes, until skin is deeply golden and crisp and internal temperature reaches 165°F (74°C).

Air Fryer (for extra crisp)

Preheat air fryer to 400°F (200°C). Working in batches to avoid overcrowding, place wings in a single layer and cook 20–25 minutes, shaking the basket every 6–8 minutes, until crisp and cooked through.

Shallow Fry (traditional crispy skin)

Heat 1–2 inches of neutral oil in a heavy skillet to 350°F (175°C). Fry wings in batches 6–8 minutes per side until golden brown and internal temperature is 165°F (74°C). Drain on a wire rack or paper towels.

In a small saucepan over low heat, melt the butter. Whisk in soy sauce, honey, apple cider vinegar, horseradish or mustard, and lemon juice until smooth. Taste and add hot sauce to desired heat. Keep warm on the lowest setting or remove from heat and use immediately.

If using sauce: place hot wings in a large bowl, pour the warm Dockside sauce over them, and toss quickly to coat evenly. If serving dry-rubbed: leave wings plain on the rack or tray.

Arrange wings on a platter. Sprinkle chopped parsley over the top and serve with lemon wedges and blue cheese or ranch dressing on the side for dipping.

Serve immediately while hot and crisp. Leftover wings can be refrigerated in an airtight container for up to 3 days and reheated in a 400°F oven for 8–10 minutes to re-crisp.