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Ingredients
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Chicken Wings
Sauce & Finishes
For Serving
Method
Prep & Season
Dry and season wings
Pat the chicken wings thoroughly dry with paper towels. In a large bowl, combine kosher salt, black pepper, garlic powder, and baking powder. Toss the wings in the seasoning mixture until evenly coated. The baking powder helps crisp the skin during cooking.
Cook Wings
Oven method (crispy)
Preheat the oven to 425°F (220°C). Arrange the seasoned wings on a wire rack set over a rimmed baking sheet, skin side up, leaving space between pieces. Bake for 25 minutes, then flip each wing and continue baking another 10–15 minutes until skin is deep golden and crisp and internal temperature reads 165°F (74°C). Total 35–40 minutes depending on size.
Alternative: Pan-sear + finish
Heat a large skillet over medium-high heat with 1 tablespoon neutral oil. Add wings in a single layer (work in batches if needed). Cook 4–5 minutes per side until browned, then reduce heat to medium-low, cover, and cook an additional 8–10 minutes, turning once, until cooked through and juices run clear.
Make the Sauce
While wings finish cooking, melt the unsalted butter in a small saucepan or skillet over low heat. Whisk in the hot sauce, honey, and apple cider vinegar until smooth and glossy. Warm through for 1–2 minutes, then remove from heat. Taste and adjust: add more hot sauce to increase heat or more honey to sweeten.
Toss & Finish
Place the hot cooked wings in a large clean bowl. Pour the sauce over the wings and toss gently but thoroughly to coat each piece. Sprinkle chopped fresh parsley over the wings if using. Serve immediately with celery, carrot sticks, and ranch or blue cheese dressing on the side.