Chicken Wings Recipe

Prep wings

Pat the wings very dry with paper towels. Removing surface moisture helps them crisp. If not already split, cut the wing at the joint to separate drumette and flat; discard or reserve tips.

In a large bowl, toss the dried wings with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1 tablespoon baking powder until evenly coated. Baking powder helps the skin crisp as it bakes or fries.

Choose cooking method: oven-baked or shallow-fried. For oven: preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, leaving space between pieces. For shallow-fry: heat 1 cup vegetable oil in a heavy skillet over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds.

Cook wings until golden and crisp and internal temperature reaches 165°F (74°C). Oven method: bake 40–45 minutes, flipping once after 25 minutes for even color. Shallow-fry method: work in batches and fry 6–8 minutes per batch, turning so all sides brown; drain on paper towels. Keep cooked wings warm on a sheet in a 200°F (95°C) oven if needed.

Toast aromatics (optional): In a small dry skillet over medium heat, briefly toast 2 serranos (whole) and 2 garlic cloves for 30–60 seconds, turning, until they become fragrant and slightly blistered—this tempers raw sharpness and deepens flavor. Let cool slightly.

Combine ingredients in a blender or food processor: 1 cup packed cilantro (leaves + tender stems), the toasted or raw serranos (stems removed), 2 garlic cloves, 1/4 cup chopped white onion, 2 tablespoons lime juice, 1 teaspoon white vinegar, 2 tablespoons olive oil, 1/4 teaspoon ground cumin, 1/2 teaspoon sugar or honey, 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Pulse/blend until mostly smooth but with some texture. If the salsa is too thick, add up to 1–2 tablespoons cold water to reach a spoonable sauce consistency. Taste and adjust seasoning—add more lime for brightness, more serrano for heat, or more salt as needed.

Transfer salsa to a bowl. Let rest 10–15 minutes at room temperature to let flavors meld; it can also be chilled for up to 2 hours if you prefer a cooler sauce.

To serve, arrange hot wings on a platter. Spoon the salsa picante over the wings lightly (for a glazed finish) or serve the salsa on the side for dipping.

Scatter 1/4 cup fresh cilantro leaves over the wings, sprinkle 2 tablespoons cotija or grated queso fresco if using, and provide lime wedges for squeezing.

Serve immediately while wings are hot and skin is crisp. Leftover salsa keeps refrigerated in an airtight container for up to 3 days; re-crisp wings in a 400°F (200°C) oven for 6–8 minutes before serving.