Chicken Wings Recipe

Prep wings

Pat the wings dry with paper towels. If whole wings are used, separate into drumettes and flats and discard tips or save for stock. Drying helps achieve crisp skin.

Season and coat

Place wings in a large bowl. Toss with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps crisp the skin in the oven or when air-fried. Add 1 tablespoon vegetable oil and toss to distribute evenly.

Cook (oven method)

Preheat the oven to 425°F (220°C). Arrange wings in a single layer on a wire rack set over a rimmed baking sheet (use two sheets if needed). Roast for 25 minutes, then flip the wings and roast another 15–20 minutes until deep golden brown and internal temperature reaches 165°F (74°C) and skin is crisp.

Or cook (air-fryer method)

Preheat air fryer to 400°F (200°C). Place wings in a single layer (work in batches if necessary). Air-fry for 22–26 minutes, shaking the basket or flipping halfway, until crisp and cooked through.

Or cook (fried method)

Heat neutral oil in a deep pot to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through. Drain on a wire rack or paper towels. If frying, omit the baking powder or use a reduced amount to prevent over-browning.

Make garlic butter

While wings finish cooking, melt 3 tablespoons unsalted butter in a small saucepan over medium-low heat. Add the minced garlic and cook gently 45–60 seconds until fragrant but not browned.

Combine coating

Remove from heat and stir in lemon juice, red pepper flakes, 1 cup grated Parmesan, chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper. The mixture should be saucy but thick — if too thick, add 1–2 teaspoons melted butter or a splash of hot pan drippings to loosen.

Toss wings with coating

Place hot cooked wings into a large clean bowl. Pour the garlic-Parmesan mixture over the wings and toss gently but thoroughly so each wing is evenly coated. Serve immediately so the Parmesan adheres while warm.

Make ranch

In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk until smooth. Stir in minced chives, minced dill, garlic powder, onion powder, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust thickness with extra buttermilk if desired and seasoning to preference. Chill for at least 15 minutes to allow flavors to meld.

Arrange garlic Parmesan wings on a platter. Sprinkle with extra grated Parmesan and chopped parsley. Serve with house ranch in a small bowl alongside lemon wedges. Recommend serving immediately while wings are hot and skin is crisp.