Bone-in Wings Recipe

Prep and dry

Pat the wing sections very dry with paper towels. Trim any excess skin or tips if desired. Place wings in a large bowl.

Season and coat

Sprinkle kosher salt, black pepper and baking powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin.

Rest

Place coated wings on a wire rack set over a sheet pan and refrigerate, uncovered, for 30–60 minutes if time allows (optional). This further dries the skin for crisping.

Fry (or oven-bake)

Frying: Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Working in batches, fry wings for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels. Oven-bake alternative: Preheat oven to 425°F (220°C). Place wings on a wire rack over a sheet pan and bake for 35–45 minutes, flipping once, until skin is crisp and internal temperature is 165°F.

In a small saucepan over low heat, melt 4 tablespoons butter. Add hot sauce, apple cider vinegar, Worcestershire sauce, and honey. Whisk until smooth and warmed through (about 2–3 minutes). Taste and adjust salt. Keep warm until ready to toss with wings.

In a small skillet over low heat, melt 3 tablespoons butter. Remove from heat and stir in lemon zest, lemon juice, coarse black pepper, and salt. Keep warm. This sauce is bright and should be used immediately so zest aroma remains fresh.

Combine hot sauce, dark brown sugar, soy sauce, smoked paprika, and garlic powder in a small saucepan. Bring to a low simmer over medium-low heat, stirring until sugar dissolves and glaze thickens slightly (2–3 minutes). Remove from heat and keep warm.

In a small saucepan, combine honey, hot sauce or red pepper flakes, apple cider vinegar, and salt. Warm gently over low heat until combined and pourable (1–2 minutes). Do not boil. Adjust heat level to taste by adding more or less hot sauce or flakes.

Whisk together sweet chili sauce, rice vinegar and sesame oil in a small bowl. Taste and adjust sweetness/tang as desired. No cooking required; keep at room temperature.

Divide cooked wings into serving portions. Place wings in a large bowl corresponding to the sauce you want: for buffalo, pour buffalo sauce over wings and toss until evenly coated; repeat separately for lemon pepper (toss lightly so zest stays on skin), Louisiana kick, hot honey, and sweet chili. For lemon pepper, you can also simply brush sauce on to retain crispness.

Arrange sauced wings on a platter with celery sticks and lemon wedges. Serve blue cheese or ranch on the side for dipping. Offer any extra sauce in small ramekins.