Wings Recipe

Prep and dry

Pat the wings very dry with paper towels. Remove any excess skin or wing tips if desired. Place wings in a large bowl.

Season and coat

Add kosher salt, black pepper and baking powder to the wings. Toss well until the pieces are evenly coated. The baking powder helps crisp the skin.

Rest

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

Choose one cooking method: oven-baked or shallow-fried. For oven: preheat oven to 425°F (220°C). Arrange wings on a wire rack over a rimmed baking sheet spaced apart. Brush or lightly spray with 1–2 tbs vegetable oil. Roast 35–45 minutes, flipping once at 20–25 minutes, until skin is deep golden and internal temperature reaches 165°F (74°C) and skin is crisp. For shallow-fry: heat 1" of vegetable oil in a heavy skillet to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through, drain on paper towels and keep warm on a baking sheet in a 200°F (95°C) oven while you finish remaining batches.

In a small saucepan over low heat, melt 4 tbs unsalted butter. Add hot sauce, honey (if using), worcestershire sauce and garlic powder. Whisk until smooth and warmed through, then remove from heat.

Place cooked wings in a large mixing bowl, pour buffalo sauce over them and toss until evenly coated. Serve immediately with ranch or blue cheese and celery sticks.

For classic BBQ: warm 3/4 cup bbq sauce in a small saucepan over medium-low heat until it simmers gently. Toss cooked wings in warmed sauce until coated. For Sweet Chili BBQ: mix 3/4 cup bbq sauce with 1 tbs honey and 1 tbs sweet chili sauce (or sriracha) in a saucepan, warm until glossy, then toss wings to coat.

Melt 3 tbs butter in a small skillet over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Remove from heat, stir in lemon juice, parsley and red pepper flakes. Toss hot cooked wings in the garlic mixture until evenly coated and serve immediately.

Combine lemon zest, coarsely ground black pepper and 1/2 tsp salt in a small bowl. Brush or toss wings with 2 tbs melted butter, then sprinkle the lemon-pepper mixture over the wings and toss to coat evenly. Serve hot.

In a small saucepan, combine 3 tbs honey, 1 tbs sriracha, 1 tsp soy sauce and 1 tsp rice vinegar. Warm gently until honey thins and ingredients are combined. Toss cooked wings in the sauce until well coated and serve immediately.

Place wings on a platter with celery and carrot sticks. Serve with ranch and blue cheese dressings on the side. Offer napkins and wet wipes — wings can be messy. Leftover wings keep well refrigerated up to 3 days; re-crisp in a 400°F (200°C) oven for 8–10 minutes.