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Ingredients
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Wings & Prep
Sauce / Flavor (Example: Classic Buffalo)
Serving & Garnish
Method
Wings & Prep
Trim & Dry
Pat wings dry with paper towels. If wings are whole, separate at joint into drumettes and flats and discard wing tips or save for stock. Drying is critical to get crispy skin.
Place wings in a large bowl. Add kosher salt, black pepper and baking powder. Toss until wings are evenly coated. The baking powder helps dehydrate skin and promotes crisping in the oven or fryer. Drizzle 1 tablespoon neutral oil and toss to distribute.
Arrange wings on a wire rack set over a rimmed baking sheet in a single layer with space between pieces. For best results, refrigerate uncovered for 30–60 minutes to further dry the skin (optional).
Cook (Oven Method)
Roast to Crisp
Preheat the oven to 425°F (220°C). Place the sheet with wings in the middle rack. Roast for 25 minutes, then flip each wing and roast an additional 10–15 minutes until skin is deep golden and crispy and internal temperature reaches 165°F (74°C). Total roast time about 35–40 minutes depending on size.
Cook (Alternative: Fry Method)
Deep-Fry
Heat a deep pot with enough neutral oil to submerge wings to 350°F (175°C). Fry wings in batches for 8–10 minutes until golden brown and cooked through. Drain on a wire rack or paper towels. (If you prefer extra-crispy, double-fry: fry 5–6 minutes, rest 3 minutes, then fry again 2–3 minutes at 375°F.)
Sauce / Flavor (Classic Buffalo example)
Make the Sauce
While wings cook, melt butter in a small saucepan over low heat. Add hot sauce, honey, apple cider vinegar, Worcestershire, garlic powder, salt and pepper. Whisk until smooth and warm but not boiling. Taste and adjust heat or sweetness as desired.
When wings are finished (oven or fryer), place them in a large clean bowl. Pour the warm sauce over the wings and toss gently until evenly coated.
Serve & Garnish
Transfer sauced wings to a serving platter. Sprinkle with chopped parsley if using. Serve immediately with celery sticks, carrot sticks and blue cheese dressing or ranch on the side for dipping.