Wing Dings Recipe

Pat dry and trim

Rinse wings briefly under cold water and pat completely dry with paper towels. If wings are whole, separate tips (discard or save for stock) and separate drumettes from flats. Make sure skin is dry to help it crisp.

Combine dry brine

In a small bowl, mix kosher salt, baking powder, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until evenly combined.

Coat wings

Place wings in a large bowl or rimmed baking sheet. Sprinkle the dry brine evenly over the wings and toss well so each piece has a thin, even coating. The baking powder helps the skin crisp during cooking.

Rest in refrigerator

Arrange wings in a single layer on a wire rack set over a baking sheet (or leave in the bowl). Refrigerate, uncovered, for at least 1 hour and up to 8 hours. Longer (overnight) yields crispier skin. Remove from refrigerator 15 minutes before cooking to come closer to room temperature.

Preheat and arrange

Preheat oven to 425°F (220°C). If using an air fryer, preheat to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top; spray rack lightly with oil to prevent sticking.

Bake method

Place wings on the prepared rack in a single layer, leaving space between pieces. Bake in the center of the preheated oven for 25 minutes. After 25 minutes, flip each wing and continue baking another 15–20 minutes, or until skin is golden-brown and internal temperature reaches 165°F (74°C) and skin is crisp. Total oven time ~40–45 minutes.

Air fryer method

If using an air fryer, arrange wings in a single layer without overcrowding (cook in batches if necessary). Air-fry at 400°F (200°C) for 20–25 minutes, shaking or turning every 6–8 minutes, until skin is crisp and internal temperature is 165°F (74°C).

Optional broil/crisp

For extra crispness, place baked wings under a hot broiler for 1–2 minutes per side, watching carefully to avoid burning.

While wings cook, melt the butter in a small saucepan over low heat. Add hot sauce, honey, apple cider vinegar, soy sauce, and black pepper. Stir and bring to a gentle simmer for 1–2 minutes until slightly thickened. Taste and adjust sweetness or heat (add more honey for sweeter, more hot sauce for spicier). Keep warm on very low heat.

If you prefer a dry wing, skip this sauce step and serve wings as-is with dipping sauce on the side.

When wings are cooked, transfer them to a large bowl. If using the sauce, pour it over the wings and toss briskly until evenly coated. For a glossy finish, return sauced wings to the warm baking sheet or a skillet for 1 minute to set the glaze.

Arrange wings on a serving platter. Garnish with chopped parsley or cilantro and serve with lemon wedges and ranch or blue cheese dressing on the side.

Serve immediately while hot and crisp.