Traditional Chicken Wings Recipe

Pat wings dry with paper towels. If using whole wings, separate drums and flats and discard wing tips or save for stock.

In a large bowl, combine kosher salt, black pepper, baking powder, and garlic powder. Toss wings in the seasoning until evenly coated. Let sit 10–15 minutes in the refrigerator to help dry the skin (this improves crispiness).

Pour oil into a deep, heavy-bottomed pot or deep-fryer to a depth that will cover the wings (about 4–5 inches). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small flake of bread — it should brown in ~60 seconds.

Working in batches (do not overcrowd), carefully lower wings into the hot oil. Fry for 8–10 minutes per batch, turning occasionally, until wings are golden brown and internal temperature reaches 165°F (74°C). Thinner wings may take less time; larger pieces may take longer.

Use a spider or slotted spoon to transfer cooked wings to a wire rack set over a sheet pan (not paper towels) to keep skin crisp. Let rest 2–3 minutes while you finish remaining batches.

Honey Garlic & Lime

In a small saucepan over medium-low heat, melt 1 tablespoon butter. Add 1 teaspoon minced garlic and cook 20–30 seconds until fragrant but not browned. Stir in 3 tablespoons honey, 1 tablespoon soy sauce, and 1 tablespoon fresh lime juice. Warm until slightly thickened, about 1–2 minutes. Toss hot wings in the sauce until evenly coated.

Garlic Butter Parmesan

In a small skillet over low heat, melt 2 tablespoons butter with 1 teaspoon minced garlic. Cook 30 seconds until fragrant. Remove from heat and stir in 2 tablespoons grated Parmesan, 1/2 tablespoon lemon juice, and 1 tablespoon chopped parsley. Toss wings in the warm mixture so cheese melts slightly and clings to the wings.

Honey Sriracha

Combine 2 tablespoons honey and 1.5 tablespoons sriracha in a small bowl. Add 1/2 teaspoon soy sauce if you want extra umami. Warm briefly (10–20 seconds) in the microwave or in a small saucepan over low heat, then toss wings until coated.

Frank's RedHot (Buffalo-style)

Melt 1 tablespoon butter in a small saucepan over low heat. Add 3 tablespoons Frank's RedHot and whisk until combined and warmed. Toss wings in sauce to coat evenly. For extra heat or tang, add a splash of vinegar or a pinch of cayenne.

House BBQ

Warm 3 tablespoons of your favorite BBQ sauce in a small saucepan over low heat just until it loosens. Toss wings in the sauce to coat evenly.

After tossing wings in the selected sauce, transfer to a serving platter. Sprinkle optional chopped parsley or cilantro over the wings and serve with lime wedges and your choice of dipping sauces (ranch or blue cheese recommended).

Serve immediately while hot and crispy.