Bone-in Wings Recipe

Prepare wings

Pat the wings very dry with paper towels. If not already split, remove tips and split at the joint into drumettes and flats. Place wings in a large bowl.

Season and coat

Toss wings with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps achieve crisp skin when baked or fried.

Choose cooking method: For deep-frying, heat 3–4 cups neutral oil in a deep pot or fryer to 375°F (190°C). Fry wings in batches, 6–8 minutes per batch, turning once, until golden and internal temp reaches 165°F (74°C). Drain on a wire rack. For oven method, preheat oven to 450°F (230°C). Arrange wings on a wire rack set inside a rimmed baking sheet, leaving space between pieces. Brush or spritz lightly with the 1 cup vegetable oil. Bake 35–45 minutes, flipping halfway, until skin is deep golden and crisp and internal temp is 165°F (74°C).

In a small saucepan over medium heat, melt 4 tbs butter. Add hot sauce, white vinegar, Worcestershire sauce, and garlic powder. Whisk until blended and warmed through (2–3 minutes). Taste and add 1 tsp honey if you prefer a slightly sweeter, smoother sauce. Keep warm until ready to toss with wings.

To serve: place freshly cooked wings in a large bowl, pour desired amount of buffalo sauce over them, and toss until evenly coated.

Combine melted butter, lemon zest, lemon juice, cracked black pepper, and salt in a small bowl. Whisk to blend. Toss hot cooked wings with the lemon pepper mixture until evenly coated, or brush on as a glaze for a lighter finish.

In a small saucepan over low heat, melt the butter and stir in hot sauce, brown sugar, paprika, cayenne, and garlic powder. Simmer gently 1–2 minutes to dissolve sugar and marry flavors. Remove from heat. Toss wings in this glaze or brush lightly for a sticky, spicy finish.

Combine honey and red pepper flakes in a small saucepan. Warm over low heat until honey is fluid and red pepper infuses the honey, about 2–3 minutes. Stir in apple cider vinegar and optional sriracha, warm for another 30 seconds, then remove from heat. Let sit 5 minutes so flavors meld. Drizzle hot honey over wings just before serving or toss lightly for a shiny coating.

In a small bowl, combine sweet chili sauce with lime juice and optional fish sauce. Stir to combine. Warm briefly if you prefer a loose glaze. Toss wings or serve on the side as a dipping sauce.

Arrange wings on platters by flavor (buffalo, lemon pepper, Louisiana kick, hot honey, sweet chili) or mix as desired. Serve with celery and carrot sticks and blue cheese or ranch dressing for dipping.

Notes: For consistent portioning, plan on 4–6 wings per person as a starter (servings defined below). If preparing multiple flavors, divide cooked wings into 5 equal portions before tossing with sauces so each flavor gets an even share.