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Ingredients
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Chicken Wings
Buffalo Sauce (optional)
Dipping & Garnish (optional)
Method
Chicken Wings
Prep and dry
Pat the wings very dry with paper towels. Removing surface moisture helps them get crisp. If wings are whole, separate into drumettes and flats and discard tips or save for stock.
Season and coat
Place dried wings in a large bowl. Add kosher salt, black pepper, and baking powder. Toss thoroughly so each piece is evenly coated. Drizzle 1 tablespoon vegetable oil and toss again to distribute.
Rest
Arrange wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30 minutes to 2 hours if time allows. This further dries the skin for crisping (optional but recommended).
Cooking option A — Oven (crispy, less hands-on)
Preheat oven to 250°F (120°C). Place wings on the wire rack and bake for 30 minutes at 250°F to render fat. Increase oven temperature to 425°F (220°C) and continue baking for 35–45 minutes, turning once halfway, until skin is deep golden brown and internal temperature reaches 165°F (74°C). During the high-heat stage, brush remaining 1 tablespoon vegetable oil on wings once if they look dry.
Cooking option B — Deep-fry (traditional, very crispy)
Heat 2–3 inches of neutral oil (vegetable or canola) in a deep pot to 375°F (190°C). Fry wings in batches for 8–10 minutes until golden brown and crisp, and internal temperature is 165°F (74°C). Drain on paper towels or a wire rack. Keep cooked wings in a warm oven (200°F/95°C) while frying remaining batches.
Buffalo Sauce (optional)
Make the sauce while wings finish cooking: In a small saucepan over low heat, melt the butter. Whisk in hot sauce, white vinegar, Worcestershire sauce, and honey (if using). Warm gently until combined and slightly thickened, then remove from heat and season with 1/4 tsp salt. Taste and adjust heat or sweetness as desired.
Toss wings: Place cooked wings in a large clean bowl. Pour desired amount of warm sauce over the wings (reserve some for serving if you like). Toss quickly to coat evenly. Serve immediately.
Dipping & Garnish
Serve wings with blue cheese dressing or ranch and celery sticks on the side. Garnish with chopped parsley if desired.