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Ingredients
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Chicken
Marinade / Dry Rub
Sauce (Buffalo style)
Coating & Frying / Baking
To Serve
Method
Chicken
Pat the wings (or boneless pieces) dry with paper towels. This removes surface moisture so they crisp better.
Place the chicken in a large bowl. Season with 1 tsp salt and 1/2 tsp black pepper and toss to coat evenly.
Marinade / Dry Rub
In a small bowl, combine 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/4 tsp cayenne (if using) and 1 tablespoon baking powder. Stir until uniform.
Sprinkle the dry rub evenly over the seasoned wings and toss to coat all surfaces. For best results, refrigerate the coated wings uncovered on a wire rack for 30 minutes to 2 hours — this helps dry the skin for extra crispiness. If short on time, proceed immediately.
Coating & Frying / Baking
Frying (traditional, yields very crispy skin)
Heat 1 to 1 1/4 cups vegetable oil in a heavy, deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles steadily. If using optional flour/cornstarch: toss wings lightly with 1/2 cup flour and 2 tablespoons cornstarch before frying.
Working in batches (do not crowd), carefully add wings to the hot oil and fry for 8–10 minutes for whole wings or 5–7 minutes for boneless pieces, until golden-brown and internal temperature reaches 165°F (74°C). Turn once or twice for even browning.
Using tongs, transfer cooked wings to a wire rack set over a baking sheet to drain for a few minutes. Keep warm in a 200°F (95°C) oven if cooking in batches.
Baking (healthier, still crisp if done right)
Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. If using the optional flour/cornstarch, toss wings with that mix. Arrange wings in a single layer skin-side up on the rack. Bake 35–45 minutes for whole wings (25–30 for boneless), flipping once halfway, until skin is browned and internal temp is 165°F (74°C). For extra crisp, finish under the broiler 1–2 minutes while watching closely.
Sauce (Buffalo style)
While wings cook, make the sauce: In a small saucepan over low heat, melt 3 tablespoons butter. Add 1/2 cup hot sauce, 1 teaspoon honey, 1/2 teaspoon Worcestershire sauce and 1/2 teaspoon lemon juice. Whisk until combined and warm, then taste and season with up to 1/4 teaspoon salt or more to taste. Keep warm on the lowest heat or transfer to a heat-safe bowl.
When wings are done and drained, place them in a large mixing bowl. Pour the warm sauce over the wings and toss gently but thoroughly until every piece is evenly coated.
To Serve
Transfer sauced wings to a serving platter. Garnish with chopped parsley if desired. Serve immediately with blue cheese or ranch dressing and celery sticks on the side.