Bone-in Wings Recipe

Prep wings

Pat the chicken wings very dry with paper towels. If whole wing pieces are present, optionally separate into drumette and flat and discard wing tips or save for stock.

In a large bowl, toss the wings with kosher salt, black pepper and baking powder until evenly coated. The baking powder helps crisp the skin.

Let wings sit on a rack in the refrigerator for 30 minutes (optional) to dry the skin further and improve crispness. If short on time, proceed immediately.

Choose cooking method: deep-fry, oven-bake, or air-fry. For best texture and consistent results, oven-bake then finish under high heat or briefly fry.

Oven method (recommended)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer, skin-side up, leaving a little space between pieces. Lightly brush or spray with vegetable oil. Bake 35–45 minutes, turning once, until skin is deep golden and internal temperature reaches 165°F (74°C) and juices run clear. For extra crispness, broil 2–3 minutes at the end, watching closely.

Deep-fry method

Heat 2–3 inches of vegetable oil in a heavy pot to 350°F (175°C). Fry wings in batches 8–10 minutes until golden brown and cooked through. Drain on paper towels.

Air-fryer method

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches). Cook 20–25 minutes, shaking the basket or turning halfway, until crisp and cooked through.

In a small saucepan over low heat, melt 3 tablespoons butter. Add hot sauce, honey, white vinegar and garlic powder. Stir until smooth and warmed through but not boiling, then remove from heat.

Toss cooked wings in the buffalo sauce until evenly coated. Serve immediately with ranch or blue cheese.

In a small skillet, melt 2 tablespoons butter over low heat. Add lemon zest and lemon juice, then stir in coarse black pepper and sea salt. Warm briefly (30–45 seconds) to aromatize, then remove from heat.

Toss a portion of the cooked wings in the lemon pepper butter until well coated. Serve hot.

Melt 3 tablespoons butter in a small saucepan over low heat. Whisk in 1 tablespoon Louisiana-style hot sauce, paprika, onion powder and cayenne until smooth and combined. Keep warm.

Toss another portion of the cooked wings in this spicy butter to create the Louisiana Kick flavor.

Combine honey, apple cider vinegar and crushed red pepper flakes in a small saucepan. Warm over low heat until honey thins and flavors meld, about 3–5 minutes. Do not boil. Taste and add a pinch of salt to balance sweetness.

Brush or toss wings with hot honey just before serving so the glaze is sticky but not hardened.

In a small bowl, stir together store-bought sweet chili sauce and lime juice. Warm gently if you prefer a warm glaze (optional).

Coat a portion of the cooked wings with the sweet chili sauce and garnish with chopped parsley.

Divide cooked wings into portions corresponding to the number of sauces you want to offer (buffalo, lemon pepper, Louisiana kick, hot honey, sweet chili). Toss each portion in its sauce as directed above.

Arrange wings on a platter with celery sticks and a bowl of ranch or blue cheese dressing for dipping. Garnish sweet chili wings with chopped parsley and serve immediately.