Wings Recipe

Prep

Pat wings dry with paper towels. If not already split, separate into drumettes and flats and discard tips or save for stock.

Season & Dry-brine

Place wings in a large bowl. Sprinkle with kosher salt, black pepper and baking powder; toss to coat evenly. The baking powder helps crisp the skin.

Rest

Arrange wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 1 hour if you have time (30 minutes minimum). This further dries the skin for crisping.

Cook

Preheat oven to 425°F (220°C). Toss wings with 1 tablespoon neutral oil to help browning. Spread wings in a single layer on the wire rack/baking sheet. Roast 35–45 minutes, turning once about halfway through, until skin is deep golden and internal temperature reaches 165°F (74°C) and skin is crispy. Alternatively: deep-fry at 375°F (190°C) for 8–10 minutes until crisp, or use an air fryer at 400°F (200°C) for 20–25 minutes shaking halfway.

While wings roast, make the lemon sauce. In a small saucepan over medium-low heat melt 2 tablespoons butter. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Stir in honey, fresh lemon juice, lemon zest, sriracha, soy sauce and crushed red pepper. Warm until combined and just simmering, then remove from heat. Taste and adjust: add a pinch more honey for sweetness or a touch more sriracha for heat. Keep warm until ready to toss with wings.

In a small saucepan over low heat melt 3 tablespoons butter. Add hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce and garlic powder. Whisk constantly until the butter is fully incorporated and sauce is smooth and slightly glossy, 2–3 minutes. Keep warm. For extra heat, stir in additional hot sauce or a pinch of cayenne.

In a small saucepan over low heat melt 2 tablespoons butter. Add minced garlic and cook 20–30 seconds. Stir in honey, soy sauce and rice vinegar and warm gently until combined. In a small bowl, mix the cornstarch with the cold water to make a slurry, then whisk into the simmering sauce and cook 1–2 minutes until slightly thickened. Remove from heat and keep warm.

Divide the cooked wings into three batches (or more or fewer, depending on preference). Place each batch into a large mixing bowl: pour the desired amount of Lemon Sweet-Heat Sauce over one batch, the Hot Wing Sauce over the second, and the Mild Honey-Garlic Sauce over the third. Toss each batch vigorously for 30–60 seconds so wings are evenly coated and glossy.

Transfer sauced wings to serving plates or a platter. Garnish with chopped parsley or scallions. Serve immediately with celery sticks and blue cheese or ranch dressing for dipping.

Leftovers: store wings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat wings in a 375°F (190°C) oven 8–10 minutes to re-crisp, then toss in warmed sauce.