Full Order Wings Recipe

Prep wings

If using whole wings, separate into drumettes and flats and discard wing tips or save for stock. Pat the wings very dry with paper towels. Dry wings crisp better.

Place wings in a large bowl. Add kosher salt, black pepper, baking powder, and 2 tablespoons vegetable oil. Toss thoroughly to coat each piece evenly. The baking powder (not baking soda) helps create a crisp skin.

Arrange a wire rack over a rimmed baking sheet and place wings in a single layer with space between pieces. Chill uncovered in the refrigerator for 30 minutes to 2 hours if time allows — this further dries the skin and improves crispness (optional but recommended).

Oven-baked method (recommended for large batch and easier cleanup)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack. Roast for 25 minutes, then flip each wing and continue roasting 15–20 minutes more until skin is deep golden brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes while watching closely.

Deep-fry method (for very crispy wings)

Heat 2–3 inches of vegetable oil in a heavy pot to 375°F (190°C). Fry wings in small batches (don’t overcrowd) for 8–10 minutes until golden brown and cooked through. Drain on paper towels and immediately transfer to sauce if saucing.

If using an air fryer: preheat air fryer to 400°F (200°C) and cook wings in a single layer for 20–25 minutes, shaking the basket or turning halfway, until crisp and cooked through.

While the wings cook (or in between batches), make the Buffalo sauce. In a small saucepan over low heat, melt 4 tablespoons butter. Once melted, add 1/2 cup hot sauce, 1 teaspoon light brown sugar, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/2 tablespoon apple cider vinegar and 1/4 teaspoon salt. Whisk gently until combined and warm (do not boil). Taste and adjust heat or salt to preference. Keep warm until ready to toss with wings.

For the Honey-BBQ Glaze alternate: combine 1/2 cup BBQ sauce, 1 tablespoon honey and 1/2 tablespoon apple cider vinegar in a small saucepan; warm and whisk until smooth. Use this in place of Buffalo sauce for sweet-savory wings.

Place cooked wings in a large mixing bowl. Pour the warm Buffalo sauce over the wings (or Honey-BBQ glaze if using). Toss vigorously until every wing is evenly coated.

Transfer wings to a serving platter. Arrange celery and carrot sticks alongside. Serve immediately with chilled ranch and bleu cheese dressings in small bowls so guests can choose. Note: offer both dressings as stated on the menu.

Leftovers can be reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp before serving.