Chicken Wangs (wings) Recipe

Prepare wings

If whole, separate wings into drumettes and flats by cutting at the joint and discard wing tips (or save for stock). Pat wings very dry with paper towels — dryness is important for crisping.

Place wings in a large bowl. Sprinkle kosher salt, ground black pepper, garlic powder, onion powder, and baking powder over the wings. Toss thoroughly until wings are evenly coated. Let sit at room temperature for 15 minutes or refrigerate uncovered for up to 2 hours for drier skin.

Oven-baked method (crispy)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces. Bake 25 minutes, flip each wing, then bake another 18–25 minutes until skin is deep golden brown and an instant-read thermometer inserted into thickest part reads 165°F (74°C). For extra crispness, broil 2–3 minutes at the end while watching closely.

Alternative: Air fryer

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches if necessary). Cook 20–25 minutes, shaking basket every 6–8 minutes, until crisp and internal temperature is 165°F (74°C).

While wings finish cooking, make the hot sauce glaze. In a small saucepan over low heat, combine hot sauce, unsalted butter, honey, apple cider vinegar, Worcestershire sauce, and optional cayenne. Stir until butter melts and mixture is smooth and warm, about 3–4 minutes. Taste and adjust sweetness or heat (add more honey to mellow or more cayenne for spice). Keep warm on very low heat or transfer to a heatproof bowl.

When wings are done, transfer them to a large clean bowl. Pour the warm glaze over the wings and toss vigorously until every piece is evenly coated (use tongs to prevent breaking skin). If you prefer a stickier finish, return sauced wings to the oven or air fryer for 2–3 minutes to set the glaze.

Transfer wings to a serving platter. Sprinkle with chopped parsley and sesame seeds if using. Serve immediately with blue cheese or ranch dressing and celery sticks on the side.