Chicken Wings Recipe

Trim and dry

Pat the 2 lbs of split chicken wings thoroughly dry with paper towels. Removing surface moisture helps them crisp in the oven or air fryer.

Season the wings with 1 tbs kosher salt and 1 tsp freshly ground black pepper, rubbing the salt and pepper into all sides.

In a large bowl, combine 1 tbs aluminum-free baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 0.25 tsp cayenne pepper and 0.5 tsp dried thyme. Mix until evenly blended.

Add the seasoned wings to the bowl and toss until each wing is evenly coated with the baking powder mixture. The baking powder helps draw moisture from the skin and promotes crisping.

Place coated wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30–60 minutes if time allows. This further dries the skin for better crisping. If short on time, proceed immediately.

Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven and leave a second rack below to catch drips if desired.

Arrange the wings in a single layer on the wire rack over the baking sheet, leaving small gaps between pieces for air circulation.

Bake for 35–45 minutes, turning the wings once halfway through (at about 20–25 minutes). Bake until the skin is deep golden-brown and crisp, and the internal temperature at the thickest part reaches 165°F (74°C). Cooking time will vary by wing size and oven; larger wings may take closer to 45 minutes.

For extra crispness, switch the oven to broil on high for 2–3 minutes at the end, watching carefully to avoid burning.

If using an air fryer, preheat it to 400°F (200°C). Work in batches if necessary so wings are in a single layer without overlapping.

Air fry wings for 20–25 minutes, shaking the basket or turning wings every 6–8 minutes, until deeply golden and crisp and the internal temperature reaches 165°F (74°C).

While wings cook, make the sauce: in a small saucepan over low heat, melt 2 tbs unsalted butter. Stir in 0.5 cup hot sauce, 1 tbs honey, 1 tsp apple cider vinegar and 1 tsp fresh lemon juice. Warm gently until combined and slightly thickened, about 2–3 minutes. Season with 0.25 tsp black pepper. Do not boil.

Taste and adjust: add a little more honey for sweetness, extra hot sauce for heat, or a splash more vinegar for brightness.

When wings are cooked, transfer them to a large bowl. If using sauce, pour the warm sauce over the wings and toss gently until evenly coated. If serving plain, skip this step.

Arrange wings on a serving platter. Sprinkle with 2 tbs chopped fresh parsley if desired. Serve immediately with celery sticks and 0.5 cup blue cheese or ranch dressing for dipping.