Wings Recipe

Prepare and dry

Pat the wings completely dry with paper towels. Removing surface moisture helps them crisp.

Season and coat

Place wings in a large bowl. Sprinkle baking powder, salt, black pepper, and granulated garlic over wings. Drizzle 1 tablespoon vegetable oil and toss until wings are evenly coated. The baking powder will help create a crispy skin when baked.

Arrange for baking

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set inside a rimmed baking sheet (or on a parchment-lined baking sheet if no rack). Space wings so air can circulate. For extra crispiness, let wings rest uncovered in the fridge for 15–30 minutes if time allows.

Bake

Bake for 25 minutes, then flip and bake an additional 10–15 minutes until the skin is deep golden and internal temperature reaches 165°F (74°C). For extra crisp, broil 2–3 minutes watching closely to avoid burning.

In a small saucepan over low heat, melt 3 tablespoons butter. Add 1/2 cup hot sauce, 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire sauce and 1 teaspoon honey (if using). Whisk until combined and warmed through, then season with 1/4 teaspoon salt. Keep warm until ready to toss with wings.

In a small skillet over low heat, melt 3 tablespoons butter. Add 2 teaspoons minced garlic and gently cook 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 1/2 cup grated Parmesan, 1 tablespoon chopped parsley, 1/2 teaspoon lemon juice and 1/4 teaspoon black pepper. Stir until creamy. If too thick, add a teaspoon of warm water.

Combine 1/2 cup mango puree, 1/2 minced habanero (or less, to taste), 1 tablespoon apple cider vinegar, 1 tablespoon honey and 1/4 teaspoon salt in a small saucepan. Simmer gently 3–4 minutes, stirring, to meld flavors and slightly thicken. Remove from heat and cool slightly before tossing with wings.

In a small saucepan over medium-low heat, combine 2 tablespoons bourbon, 3 tablespoons honey, 1 teaspoon soy sauce, 1 teaspoon apple cider vinegar and a pinch (1/4 tsp) red pepper flakes if desired. Simmer gently 3–4 minutes to reduce slightly and marry flavors. Remove from heat and keep warm.

Whisk together 1 teaspoon minced chipotle in adobo, 1/2 cup BBQ sauce, 1 teaspoon brown sugar and 1/2 tablespoon apple cider vinegar in a small saucepan. Warm gently until sugar dissolves and sauce is uniform. Adjust chipotle for smokiness/heat.

Melt 1 tablespoon butter in a small pan, stir in 1 teaspoon hot smoked paprika, 2 tablespoons hot sauce and 1 teaspoon honey. Warm to combine and remove from heat. Taste and adjust honey or hot sauce to desired heat level.

In a small saucepan combine 1/4 cup fresh orange juice, 1 tablespoon hot sauce, 1 tablespoon butter, 1/2 teaspoon brown sugar and 1/2 teaspoon lime juice. Simmer gently 2–3 minutes until slightly reduced and emulsified. Remove from heat and keep warm.

When wings are done, transfer them hot to a large clean bowl. Choose your sauce (see sauce sections). Pour about 1/3 to 1/2 cup of sauce over the 2 lbs of wings (adjust proportionally for larger batches: ~5 tbsp sauce per lb as a starting point). Toss briskly but gently to coat all wings evenly.

Arrange sauced wings on a platter. Serve immediately with blue cheese or ranch dressing, celery sticks and lemon wedges if desired.

Leftovers: keep sauce separate if possible. Reheat wings in a 400°F (200°C) oven for 8–10 minutes to re-crisp, then toss with warm sauce.