Wings Recipe

Prepare wings

Pat the wings dry thoroughly with paper towels. Removing surface moisture helps achieve crisp skin.

Place wings in a large bowl. Sprinkle the kosher salt, black pepper, and baking powder over the wings. Toss until wings are evenly coated. Let sit 20 minutes at room temperature (or refrigerate uncovered for 1–2 hours for extra crispness).

If using the optional marinade, combine grated garlic, soy sauce, apple cider vinegar, and honey in a small bowl. Pour over the wings and toss to coat. Marinate 15–30 minutes in the refrigerator. After marinating, remove wings and let rest 10 minutes; discard excess marinade. Re-dry wings with paper towels if wet before cooking.

Preheat & prepare pan

Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly oil the rack.

Arrange wings skin-side up on the wire rack in a single layer with space between pieces so hot air circulates.

Bake for 35–45 minutes, turning once halfway through, until skin is deep golden and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If you want extra crispness, finish under the broiler 1–2 minutes watching carefully.

Make the sauce

While wings bake, make the sauce. In a small saucepan over low heat, melt the unsalted butter. Add the hot sauce, Frank's (or cayenne) and Worcestershire sauce, plus honey if using. Whisk until combined and warm. Remove from heat and keep warm.

Alternatively, melt the butter in a microwave-safe bowl (20–30 seconds) then whisk in remaining sauce ingredients.

When wings are done, transfer them to a large mixing bowl. Pour the warm sauce over the wings and toss quickly but gently to coat each piece evenly.

Arrange wings on a platter. Garnish with chopped parsley if using. Serve immediately with blue cheese or ranch dressing and celery sticks.