One Pound Of Wings Recipe

Prep

Pat the wings dry with paper towels to remove surface moisture. This helps them crisp.

Season

In a large bowl, toss 1 lb wings with 1 tsp kosher salt, 1 tsp black pepper, and 1 tablespoon baking powder until evenly coated. The baking powder helps the skin crisp in the oven or air fryer.

Cook (oven method)

Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet, leaving space between pieces. Lightly brush or spray with 1 tablespoon vegetable oil. Roast for 40–50 minutes, flipping once at 25 minutes, until skin is deep golden and internal temperature reaches 165°F (74°C) and skin is crisp.

Cook (air fryer method)

Preheat air fryer to 400°F (200°C). Place wings in a single layer (you may need two batches). Air-fry for 22–25 minutes, shaking or turning halfway through, until crisp and cooked through.

Cook (stovetop shallow-fry method)

Heat 1/4 inch of vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F). Fry wings in batches without overcrowding, 6–8 minutes per side, until golden and cooked through. Drain on paper towels.

House-made buffalo garlic

Warm 1/2 cup buffalo garlic sauce in a small saucepan over low heat or in a microwave-safe bowl for 20–30 seconds until warm. Toss the hot wings with the sauce in a large mixing bowl until evenly coated. Serve immediately.

BBQ

Warm 1/2 cup BBQ sauce briefly to loosen. Place wings in a large bowl, add the sauce, and toss to coat. Return to the oven for 3–4 minutes at 425°F if you want the sauce to tack onto the wings, or serve directly.

Sweet teriyaki

Heat 1/2 cup teriyaki sauce in a small pan until it simmers lightly to thicken slightly. Toss wings in the sauce to coat. Garnish with 1 tablespoon chopped parsley and serve.

Garlic parmesan

Melt 2 tablespoons butter in a saucepan with 2 cloves minced garlic (optional). Add 1/2 cup garlic parmesan sauce or 1/2 cup melted butter mixed with 1/2 cup grated Parmesan, warm until combined. Toss wings in the warm mixture, then sprinkle 2 tablespoons additional grated Parmesan and 1 tablespoon chopped parsley over the wings before serving.

Sweet red chili

Warm 1/2 cup sweet red chili sauce gently. Toss wings in the sauce until thoroughly coated. For extra gloss, return to oven at 425°F for 2–3 minutes or serve immediately.

Plate the sauced wings with celery and carrot sticks. Serve with 1/2 cup blue cheese or ranch dressing on the side for dipping. Offer additional grated Parmesan and chopped parsley if using the garlic parmesan or teriyaki options.

Leftovers: Store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat in an oven at 375°F (190°C) for 8–10 minutes to re-crisp, then re-toss in warmed sauce if desired.