Chicken Wings Recipe

Prep

Pat the 10 chicken wings very dry with paper towels. Removing surface moisture helps them crisp.

Trim

If wings are whole, separate at the joint into drumettes and wingettes and discard wing tips or save for stock.

Season & coat

Toss the wings in a large bowl with 1 tablespoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 tablespoon neutral oil until evenly coated. The baking powder helps the skin become crisp when cooked.

Chill (optional but recommended)

Place the coated wings on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 30–60 minutes to dry the skin further. If short on time, proceed directly to cooking.

Cook

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a lightly oiled wire rack over a rimmed baking sheet, spaced so they do not touch. Bake for 25 minutes, then flip and bake an additional 10–15 minutes until deep golden brown and internal temperature reaches 165°F (74°C). For extra crispiness, broil 2–3 minutes keeping a close eye to avoid burning. Alternatively, you can deep-fry at 350°F (175°C) for 8–10 minutes until crisp or air-fry at 400°F for 20–25 minutes, shaking halfway.

Warm & coat

In a small saucepan over low heat, combine 1/2 cup BBQ sauce and 1 tablespoon butter. Stir until butter melts and sauce is glossy and warm, about 2–3 minutes. Toss 3–4 cooked wings in the sauce until evenly coated. Serve immediately.

Combine

In a small saucepan, combine 1/4 cup honey, 1 teaspoon hot sauce, 1 teaspoon apple cider vinegar, and 1/4 teaspoon red pepper flakes. Warm gently over low heat, stirring, until the honey thins and ingredients are combined, about 2 minutes. Do not boil.

Coat

Toss 3–4 cooked wings in the hot honey until lightly glazed. Adjust heat by adding more hot sauce or red pepper flakes if desired. Serve immediately.

Make sauce

Melt 2 tablespoons butter in a small saucepan over low heat. Add 3 tablespoons hot sauce, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, and 1/2 teaspoon honey or sugar if using. Whisk until emulsified and warm, about 1–2 minutes. Taste and adjust heat/sweetness.

Toss

Place 3–4 cooked wings in a mixing bowl, pour the warm buffalo sauce over them, and toss until evenly coated. Serve immediately with blue cheese or ranch if desired.

Arrange sauced wings on a platter, sprinkle with chopped parsley or cilantro, and serve with lemon wedges and blue cheese dressing or ranch on the side. Serve each flavor (BBQ, Hot Honey, Buffalo) on its own plate or section for guests to choose.