Jumbo Wings Recipe

Prep and dry

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

Season

Place wings in a large bowl. Toss with kosher salt, black pepper, and baking powder until evenly coated. Baking powder helps dry the skin and promote browning.

Rest

Arrange wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30 minutes to 1 hour if time allows. This further dries the skin for extra crispiness (optional but recommended).

Bake

Preheat oven to 425°F (220°C). Place the baking sheet with the wings on the middle rack. Bake for 25 minutes, then flip each wing and bake another 15–20 minutes, until skin is deep golden and internal temperature reads 165°F (74°C). Total bake time about 40–45 minutes depending on size.

(Optional) Broil for extra crisp

If you want extra crisp, switch oven to broil on high for 2–4 minutes, watching closely to avoid burning.

While wings bake, make buffalo sauce. In a small saucepan over low heat, combine hot sauce, butter, apple cider vinegar, Worcestershire sauce, garlic powder, and honey. Warm gently, stirring, until butter is melted and sauce is smooth. Keep warm.

Taste and adjust: add more honey to soften heat or more hot sauce to increase spice.

When wings are done, transfer them to a large clean bowl, pour buffalo sauce over, and toss to coat evenly.

In a small saucepan over medium-low heat, combine sweet chili sauce, hot sauce, soy sauce, lime juice, and sesame oil. Warm until slightly thickened and glossy, 2–3 minutes; stir to combine.

Toss baked wings in the warm sweet-heat sauce until fully coated.

Combine bbq sauce, optional hot sauce, and apple cider vinegar in a small saucepan. Warm over low heat until just simmering and well combined, 2–3 minutes.

Toss wings in the warm bbq sauce to coat evenly. For sticky glaze, return sauced wings to the oven at 425°F (220°C) for 5 minutes.

Arrange sauced wings on a platter. Garnish with chopped parsley if using. Serve immediately with celery, carrot sticks, and blue cheese or ranch for dipping.