Wings Recipe

1. Prep the wings

Pat the wings very dry with paper towels. If not already split, remove wing tips and separate into drumettes and flats. Drying is critical for crisp skin.

2. In a large bowl, combine kosher salt, black pepper, baking powder, garlic powder and onion powder. Toss the wings in the seasoning mixture until evenly coated. Let rest uncovered in the refrigerator for 30–60 minutes if time allows; this further dries the skin and improves crisping.

3. Frying method (recommended for max crisp)

Heat oil in a heavy pot or deep fryer to 350°F (175°C). Carefully add wings in a single layer in batches (do not crowd). Fry wings 8–10 minutes per batch until deep golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Keep fried batches warm in a 200°F oven while finishing remaining wings.

4. Baking method (alternative)

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 and bake 35–45 minutes, flipping once halfway, until skin is deeply golden and crisp and internal temperature reaches 165°F (74°C).

5. While wings finish cooking, prepare sauce (see Buffalo Sauce section). If frying, proceed to toss immediately after draining. If baking, transfer hot wings to a large mixing bowl before tossing with sauce.

6. Make the sauce

In a small saucepan over low heat, melt the butter gently. Add hot sauce, honey, apple cider vinegar, Worcestershire sauce, smoked paprika and salt. Whisk to combine and warm through, about 2–3 minutes; do not boil. Taste and adjust seasoning—add more honey for sweetness or more hot sauce for heat.

7. Pour warm sauce over hot wings in a large bowl and toss gently but thoroughly until each wing is evenly coated (use tongs). Transfer to a serving platter.

8. Arrange wings on a platter with celery and carrot sticks and a small bowl of blue cheese dressing or ranch for dipping. Sprinkle chopped parsley over the wings for color, if using. Serve immediately while hot and crisp.

9. Leftovers can be reheated in a 400°F oven for 8–10 minutes to re-crisp or in an air fryer at 375°F for 5–7 minutes.