Wing Formation Recipe

Prep and dry wings

Pat the wings thoroughly dry with paper towels. If not already split, separate wing tips (discard or save for stock), flats and drumettes.

Season and powder

Place wings in a large bowl. Sprinkle the baking powder, kosher salt, and black pepper over the wings. Toss and rub so each piece is evenly coated. The baking powder helps crisp the skin during cooking.

Rest

Place wings on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 30 minutes to 2 hours if you have time (this further dries the skin). If short on time, proceed immediately.

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 leaving space between pieces for air circulation.

Bake for 25 minutes, then flip each wing and continue baking 15–20 minutes more until skin is deep golden brown and internal temperature reaches 165°F (74°C). For extra crispness, broil on high for 2–3 minutes watching closely to avoid burning.

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (cook in batches if needed). Air-fry for 20–25 minutes, shaking or flipping halfway, until golden and cooked through.

Make the BBQ sauce

In a small saucepan over medium heat, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and optional hot sauce. Bring to a gentle simmer, reduce heat to low and simmer 6–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust sweetness or acidity.

Toss wings in BBQ sauce

Place baked or air-fried wings in a large bowl. Pour 3/4 of the warm BBQ sauce over the wings and toss to coat. Reserve remaining sauce for serving or additional glazing. Serve immediately.

Make the Buffalo sauce

In a small saucepan over low heat, melt the butter gently. Add hot sauce, white vinegar, Worcestershire sauce, garlic powder, and honey (if using). Whisk until smooth and warm; do not boil. Taste and adjust heat or sweetness.

Toss wings in Buffalo sauce

Place cooked wings in a large bowl, pour the warm buffalo sauce over them, and toss to coat evenly. Serve immediately with ranch or blue cheese.

Combine spices

In a small bowl combine paprika, cayenne, onion powder, garlic powder, dried oregano, dried thyme, salt, and black pepper to make the Cajun seasoning.

Finish wings Cajun-style

Place cooked wings in a large bowl, pour the melted butter or oil over them, add the Cajun seasoning, and toss vigorously until each wing is evenly coated. Taste and add more cayenne or salt if desired. Serve immediately.

Divide wings by sauce preference (BBQ, Buffalo, or Cajun) and plate with celery and carrot sticks and a bowl of ranch or blue cheese for dipping. Provide extra sauce on the side.

Leftover wings: store cooled wings and any extra sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to re-crisp.