Chicken Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. If not already split, separate each wing into drumette and flat by cutting at the joint; discard wing tips or reserve for stock.

Place wings in a large bowl or resealable plastic bag. Sprinkle kosher salt, black pepper, and baking powder over the wings. Toss or shake to coat evenly. The baking powder helps crisp the skin when baking.

In a separate small bowl, whisk together olive oil, soy sauce, honey, apple cider vinegar, minced garlic, smoked paprika, and hot sauce until combined.

Pour the wet marinade over the wings and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 30 minutes still improves flavor.)

Oven method (crispy)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack, spacing them so air can circulate. Bake for 35–45 minutes, turning once halfway through, until skin is deep golden brown and crisp and internal temperature reaches 165°F (74°C).

Alternate: Air fryer

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches if needed). Air-fry for 20–25 minutes, shaking or flipping halfway, until crisp and cooked through.

Alternate: Grill

Preheat grill to medium-high. Grill wings over indirect heat for 20–30 minutes, turning occasionally and finishing over direct heat for 2–4 minutes per side to crisp skin.

While wings are finishing, make the sauce: melt butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in hot sauce, honey (or brown sugar), and garlic powder until smooth and warmed through.

When wings are done, transfer them to a large bowl. Pour the finishing sauce over the hot wings and toss gently to coat evenly. If you prefer saucier wings, add more hot sauce or honey to taste.

Arrange wings on a platter, sprinkle with chopped parsley, and serve with lemon wedges and blue cheese or ranch dressing on the side.

Leftovers: store cooled wings in an airtight container in the refrigerator for up to 3 days. Recrisp in a 400°F (200°C) oven for 8–10 minutes or in an air fryer for 5–7 minutes.