Wings Recipe

Prep wings

If not already separated, cut whole wings at the joints into drumette and flat; discard wing tips or save for stock. Pat wings very dry with paper towels to remove surface moisture.

In a large bowl, combine kosher salt, black pepper, and baking powder. Toss wings with the mixture and 1 tablespoon oil until evenly coated. The baking powder helps create a crisp skin.

Oven method (crispy, hands-off)

Preheat oven to 425°F (220°C). Arrange wings in a single layer on a wire rack set over a rimmed baking sheet (use two if needed). Bake for 35–45 minutes, flipping once at 20–25 minutes, until skin is deep golden-brown and crisp and internal temp reaches 165°F (74°C).

Air-fryer method (fast, very crispy)

Preheat air-fryer to 400°F (200°C). Arrange wings in a single layer (work in batches). Lightly spray or brush with oil. Cook 20–25 minutes, shaking or flipping every 6–8 minutes, until crisp and cooked through.

Deep-fry method (extra-crispy)

Heat neutral oil in a deep pot to 365°F (185°C). Fry wings in batches 8–10 minutes until golden and crisp. Drain on a wire rack or paper towels. Use caution and maintain oil temperature between batches.

When wings are finished cooking by your chosen method, transfer them to a large clean bowl while you prepare the sauce. Keep warm in oven set to low if needed.

In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Add 1 tablespoon hot sauce, honey, apple cider vinegar, Worcestershire, garlic powder, and salt. Whisk until combined and slightly thickened, about 1–2 minutes. Taste and adjust heat or salt. Pour over hot wings and toss to coat evenly.

In a small saucepan or microwave-safe bowl, warm honey for 10–15 seconds to loosen. Stir in Sriracha, soy sauce, rice vinegar, lime juice, and minced garlic until smooth and glossy. Heat gently for 30–60 seconds to meld flavors, then toss with wings until evenly coated.

Melt 3 tablespoons butter in a small skillet over low heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Remove from heat and stir in grated Parmesan, parsley, black pepper, and lemon zest. Toss wings with the mixture so the cheese and herbs cling to the hot wings.

Serve wings immediately after saucing with celery sticks and blue cheese or ranch dressing on the side. Offer lime wedges if using. If making multiple sauces, divide wings into portions and toss each portion separately so coatings remain distinct.

Leftovers: store cooled, sauced or unsauced wings in an airtight container in the refrigerator up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes.