Wings Recipe

Preheat and dry

Preheat oven to 425°F (220°C) if roasting, or prepare deep fryer to 375°F (190°C) if frying. Pat wings very dry with paper towels—removing surface moisture is essential for crisp skin.

Season and coat

In a large bowl, toss the wings with kosher salt, black pepper, and baking powder until evenly coated. Add 1–2 tablespoons neutral oil and toss to distribute (this helps crisping and even browning).

Arrange and cook

If roasting: arrange wings in a single layer on a wire rack set over a sheet pan. Roast for 25 minutes, flip, then roast another 15–20 minutes until skin is deep golden and crispy and an instant-read thermometer reads 165°F (74°C) at the thickest part. If frying: fry wings in batches at 375°F (190°C) for 8–10 minutes until crisp and cooked through. Drain on a paper towel-lined tray.

Make buffalo sauce

In a small saucepan over low heat, melt 4 tablespoons butter. Whisk in 1/2 cup hot sauce, 1 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire, 1/4 teaspoon garlic powder, 1 teaspoon honey, and 1/4 teaspoon salt. Warm gently until everything is combined and glossy; do not boil.

Toss wings

Place the cooked wings in a large clean bowl. Pour the buffalo sauce over the wings and toss until evenly coated. Serve immediately with celery, carrot sticks, and blue cheese or ranch.

Finish with butter and Old Bay

In a small skillet over low heat, melt 2 tablespoons butter, stir in 2 tablespoons Old Bay seasoning and 1 tablespoon lemon juice until combined. Pour over hot cooked wings and toss to coat evenly. Taste and add up to 1/4 teaspoon extra salt if needed. Serve with celery and dressing.

Make sriracha honey-lime sauce

In a small saucepan or microwave-safe bowl, combine 3 tablespoons honey, 2 tablespoons sriracha, 1 tablespoon lime juice, 1 teaspoon soy sauce, 1 teaspoon minced garlic, and 1/4 teaspoon sesame oil (if using). Warm gently until honey thins and ingredients are combined, about 30–60 seconds; whisk smooth.

Toss wings

Toss the hot cooked wings with the sriracha honey-lime sauce until evenly glazed. Garnish with lime wedges and serve immediately.

Prepare and glaze BBQ sauce

In a small saucepan, warm 1/2 cup BBQ sauce with 1 teaspoon apple cider vinegar, 1 teaspoon brown sugar, and 1/4 teaspoon smoked paprika over low heat until glossy and slightly reduced, 3–5 minutes. Remove from heat.

Toss or broil for finish

Toss wings in warmed BBQ sauce to coat. For a sticky, caramelized finish, place sauced wings on a baking sheet under a hot broiler for 1–2 minutes per side (watch closely) to set the glaze. Serve with pickles or celery.

Divide wings by flavor or mix on a large platter. Serve hot with celery, carrot sticks, blue cheese or ranch, and lime wedges. Provide extra sauce on the side.