Wings Your Way Recipe

Trim & Dry

Pat the wings very dry with paper towels. If using whole wings, separate into drumettes and flats and discard tips (or save for stock). Drying helps them crisp.

Place the wings in a large bowl. Sprinkle the baking powder, kosher salt, black pepper, garlic powder and paprika over the wings. Toss thoroughly with clean hands or tongs to coat each piece evenly with the powder and seasonings.

Transfer the seasoned wings to a wire rack set over a rimmed baking sheet and refrigerate uncovered for at least 30 minutes and up to 2 hours. This further dries the skin for crisping.

Preheat & Arrange

Preheat oven to 425°F (220°C). If you didn't refrigerate on a rack, place wings on a wire rack set over a rimmed baking sheet lined with foil for easier cleanup. Space the wings in a single layer without crowding.

Bake for 25 minutes, then flip each wing and continue baking another 15–20 minutes until deep golden-brown and internal temperature reaches 165°F (74°C). Total time ~40–45 minutes depending on size.

For extra crispness, switch to broil on high for 1–2 minutes, watching carefully to avoid burning.

Preheat air fryer to 400°F (200°C). Lightly spray basket with neutral oil. Arrange wings in a single layer (work in batches if needed).

Air-fry for 10 minutes, shake basket, then cook another 8–10 minutes until skin is crisp and internal temperature 165°F (74°C).

Heat about 1–1½ inches of vegetable oil in a heavy pot to 350°F (175°C). Fry wings in batches for 8–10 minutes until golden and cooked through. Drain on paper towels.

While wings cook, melt butter in a small saucepan over low heat. Whisk in hot sauce, honey (if using), vinegar and salt until smooth and glossy. Keep warm over the lowest heat or transfer to a heatproof bowl.

Place finished wings in a large bowl. Pour the warm buffalo sauce over the wings and toss until evenly coated. Serve immediately with blue cheese or ranch, celery sticks and lime wedges.

Combine soy sauce, brown sugar, grated ginger, minced garlic, sesame oil and rice vinegar in a small saucepan over medium heat. Bring to a gentle simmer, stirring until sugar dissolves.

Mix cornstarch with 1 tablespoon water to make a slurry. Stir slurry into the simmering sauce and cook 1–2 minutes until thickened and glossy. Remove from heat.

Toss cooked wings in the glaze until well coated. Sprinkle with toasted sesame seeds and sliced green onions before serving.

Serve wings hot, with your choice of Buffalo or Sticky Soy-Ginger sauce, blue cheese or ranch, celery sticks and lime wedges. Leftover wings keep in an airtight container refrigerated up to 3 days; reheat in a 400°F oven or air fryer for best crispness.