40 Wings Recipe

Prepare wings

If not already split, separate whole wings into drumettes and flats, discard or reserve tips for stock. Pat all pieces very dry with paper towels. Place wings in a single layer on a sheet pan lined with a wire rack or in a large bowl.

In a small bowl, combine kosher salt (3 tbs), black pepper (2 tsp), baking powder (3 tbs), garlic powder (2 tsp), and onion powder (1 tsp). Sprinkle the dry-brine mixture evenly over the wings and toss gently until all pieces are evenly coated. Arrange wings on a wire rack set over baking sheet in a single layer; refrigerate, uncovered, for at least 2 hours and up to 24 hours. This dries the skin and helps with crisping.

Oven method (recommended for ease & safety)

Preheat oven to 250°F (120°C). Line 1-2 baking sheets with aluminum foil and place wire racks on top. Arrange the wings skin-side up on racks spaced so air can circulate. Roast at 250°F for 30 minutes (this renders fat). After 30 minutes, increase oven temperature to 425°F (220°C) and roast for an additional 35–45 minutes, turning once halfway through, until wings are deep golden-brown and skin is very crisp. Total oven time: ~65–80 minutes depending on size. Use an instant-read thermometer if desired — internal temp should be at least 165°F (74°C).

Fry method (optional, for extra crisp)

Heat neutral oil in a deep fryer or large heavy pot to 375°F (190°C). Work in batches to avoid crowding (8–10 pieces per batch). Fry wings for 8–10 minutes or until deep golden and cooked through. Drain on paper towels or a wire rack. Keep fried wings warm in a 200°F oven while you finish remaining batches.

In a medium saucepan over low heat, combine 2 cups hot sauce, 8 tbs unsalted butter, 2 tbs light brown sugar, 1 tbs apple cider vinegar, 1 tsp Worcestershire sauce, and (optional) 1 tbs honey and 1 tsp ground cayenne. Stir constantly until butter and sugar melt and the sauce is glossy and combined, about 3–5 minutes. Taste and adjust sweetness or heat as desired. Keep warm on very low heat or transfer to a heatproof bowl.

If you prefer a thicker glaze, simmer gently for an additional 2–3 minutes to reduce slightly, stirring to prevent scorching. Do not boil vigorously.

Place cooked wings (from oven or fryer) in a large clean mixing bowl. Pour about 2 1/2 to 3 cups of the warm hot sauce glaze over the wings (reserve some glaze for serving). Toss gently but thoroughly until all wings are evenly coated. Work in two batches if necessary to ensure even coverage without crowding the bowl.

Transfer glazed wings to a serving platter. Garnish with chopped fresh parsley if using. Serve immediately with celery sticks, carrot sticks, and blue cheese dressing or ranch on the side. Offer reserved glaze for dipping.