Chicken Wings Recipe

Trim and dry

If using whole wings, separate drumettes and flats if not already done. Pat wings very dry with paper towels — removing surface moisture is crucial for crisp skin.

Place wings in a large bowl or rimmed sheet pan. Sprinkle with kosher salt, black pepper, and baking powder. Toss thoroughly so each wing is evenly coated. The baking powder helps create a crispy exterior when baked or fried.

For best results, refrigerate the coated wings uncovered on a wire rack set over a sheet pan for at least 1 hour or up to overnight. This further dries the skin and improves crisping. If short on time, proceed immediately.

Preheat and arrange

Preheat oven to 230°C (450°F). Arrange wings skin-side up on a wire rack set over a foil-lined sheet pan with space between each wing for airflow.

Bake for 25 minutes, then flip wings and bake an additional 10–15 minutes until skin is deeply golden and crisp and internal temperature reaches 74°C (165°F). For extra crispness, broil on high for 1–2 minutes watching closely to avoid burning.

Heat neutral oil (vegetable, canola) in a heavy pot or fryer to 180°C (350°F). Fry wings in batches, 6–8 pieces at a time, for 8–10 minutes until golden brown and cooked through. Drain on a wire rack or paper towels. Increase oil temperature to 190°C (375°F) and return wings for 1–2 minutes for extra crispness (double-fry technique).

Divide wings into flavor batches — minimum 6 wings per flavor. While wings are hot, place the measured sauce (about 3 tbs per 6 wings as a guideline) in a large mixing bowl, add the hot wings, and toss until evenly coated. If using a dry rub only, toss wings with the rub mixture (paprika, garlic powder, onion powder, cayenne) right after cooking so the spices adhere to the residual oil on the skin.

For Buffalo sauce: warm 3 tbs hot sauce with 3 tbs melted butter (adjust heat/butter to taste) then toss wings. For sticky glazes (honey BBQ or sweet chili): gently heat sauce in a saucepan until slightly warmed and tacky, then toss wings to coat and return to oven at 200°C (400°F) for 3–4 minutes to set the glaze, if desired.

Arrange wings on a platter by flavor. Garnish with chopped parsley and serve with lemon wedges on the side. Include one dipping sauce (approx. 60 ml) per order of 6 wings; for 12 wings supply two dipping sauces if requested. Note: Customers may order up to 18 wings initially (minimum 6 per flavor). After the first order arrives they may order up to 18 additional wings. Ensure each flavor batch is at least 6 wings.

Serve immediately while hot and crispy. Provide napkins and extra sauce on the side.