Wings Recipe

Prepare and dry

Pat the 30 bone-in chicken wings completely dry with paper towels. Trimming: if whole wings are present, separate at the joint into drumettes and flats, discarding wing tips or saving them for stock. Place wings in a large bowl or rimmed sheet pan.

In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, packed brown sugar, and cayenne pepper (if using). Whisk to make a uniform dry rub.

Sprinkle roughly half of the dry rub over the dry wings and toss to coat evenly. Reserve the remaining rub to season after crisping or to adjust seasoning before saucing. Set wings aside for 15–30 minutes at room temperature (or refrigerate for up to 2 hours) to let the rub adhere and the flavors penetrate.

Coat with baking powder

Sprinkle the 3 tbs aluminum-free baking powder evenly over the wings and toss until each piece has a light, even dusting. Baking powder helps dry the skin and create extra crispiness when roasted or fried.

Option A — Deep-fry (crispiest)

Heat oil in a heavy pot or deep fryer to 360°F (182°C). Work in batches of 8–10 wings to avoid overcrowding. Gently lower wings into hot oil and fry for 8–10 minutes, or until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove and drain on a wire rack set over a sheet pan. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

Option B — Oven method (Texas-sized, fewer hands-on steps)

Preheat oven to 250°F (120°C). Place a wire rack on a rimmed baking sheet and arrange wings in a single layer, skin-side up, leaving space between pieces. Bake at 250°F for 30 minutes to render fat. Increase oven temperature to 425°F (220°C) and roast for an additional 30–40 minutes, flipping once halfway through, until skin is deep golden and crisp and internal temperature is 165°F (74°C). For extra crispness, broil 1–2 minutes while watching closely.

After cooking (either method), transfer wings to a clean bowl or sheet pan to rest for 2–3 minutes before saucing.

Warm your chosen sauce(s): gently heat buffalo or honey BBQ sauce in a small saucepan over low heat until warmed through (2–3 minutes) or microwave in 30-second intervals. Do not boil.

To sauce the wings, place cooked wings in a large mixing bowl, pour 1 cup (or desired amount) of sauce over them, and toss with tongs until evenly coated. For a saucier finish, add more sauce a few pieces at a time and toss to coat. If serving multiple sauces, divide wings into portions and toss separately.

Arrange wings on a large platter. Sprinkle chopped parsley or chives over the sauced wings and garnish with lemon wedges on the side. Serve immediately with creamy ranch or blue cheese for dipping and extra napkins.

Leftovers: cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (205°C) oven for 8–10 minutes to re-crisp.