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Ingredients
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For the wings
For the sauce (Dudley Riggs + Runyon’s style)
To finish & serve
Method
For the wings
Prep
Preheat oven to 425°F (220°C). Pat the wings thoroughly dry with paper towels — removing surface moisture is essential for crispness.
If not already split, cut wing tips off and separate into drumettes and flats. Reserve tips for stock or discard.
In a large bowl, combine the baking powder, kosher salt, and black pepper. Add the dried wings and toss until evenly coated. The baking powder helps dry the skin and creates extra crispness.
Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, leaving space between pieces so hot air circulates. Lightly brush or toss with 1–2 tablespoons vegetable oil to help browning.
Roast in the preheated oven for 35–45 minutes, flipping once halfway through, until skin is deep golden brown and crisp and internal temperature reaches 165°F (74°C). For extra crispness, finish under the broiler 1–2 minutes while watching carefully.
For the sauce (Dudley Riggs + Runyon’s style)
While wings roast, melt the unsalted butter in a small saucepan over low heat.
Once butter is melted, add the hot sauce, light brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, and red pepper flakes (if using). Whisk to combine and gently simmer on low for 3–4 minutes to meld flavors and dissolve the sugar. Do not boil hard — just a gentle simmer.
Taste and adjust: add honey if you want a glossier, slightly sweeter finish; add a pinch more salt or a little more vinegar for brightness. Keep warm until wings are ready.
To finish & serve
When wings are done, transfer them into a large clean bowl. Pour the warm sauce over the wings and toss quickly until each piece is evenly coated. Work in batches if necessary so sauce coats, not pools.
Arrange sauced wings on a serving platter. Garnish with chopped fresh parsley if using. Serve immediately with celery sticks and blue cheese or ranch dressing on the side.
Leftovers: store cooled wings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes (or until crisp) and recoat with warmed sauce if desired.