Wing Zone Recipe

Prepare wings

If wings are whole, use a sharp knife or poultry shears to separate into flats and drumettes; discard wing tips or save for stock. Pat the pieces very dry with paper towels to remove surface moisture—this helps them crisp.

Place the dried wings in a large bowl. Sprinkle the kosher salt, black pepper, and baking powder over the wings. Toss thoroughly so each piece is evenly coated with the powder and seasonings.

Arrange a wire rack on a baking sheet (rimmed). Lay the wings in a single layer with space between pieces for air circulation. For best results refrigerate the rack of wings uncovered for 1 hour to help the skin dry (optional step but improves crispness).

Preheat the oven to 425°F (220°C). Roast the wings on the middle rack for 25–30 minutes, then flip each wing and roast another 15–20 minutes until the skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). Total roast time ~40–50 minutes depending on size.

If you prefer extra crispness, finish wings under the broiler for 1–2 minutes per side, watching carefully to avoid burning.

While the wings roast, make the sauce. In a small saucepan over low heat, melt the butter gently—do not boil. Once melted, add the hot sauce, brown sugar, vinegar, Worcestershire sauce, garlic powder, paprika, and salt.

Whisk the mixture until smooth and warmed through, about 2–3 minutes. Taste and adjust heat or salt as desired (add more hot sauce for heat, or an extra teaspoon of brown sugar to mellow). Keep warm on very low heat or transfer to a bowl.

When the wings are done, remove them from the oven and transfer immediately to a large mixing bowl. Pour about 3/4 of the warm buffalo sauce over the wings.

Toss vigorously with tongs or a large spoon so each wing is evenly coated. Taste one wing; add more sauce as desired (reserve any leftover sauce for dipping).

Arrange coated wings on a platter. Sprinkle chopped parsley over the top for color, serve with celery sticks, blue cheese dressing and lemon wedges on the side.

Leftover wings keep 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, then toss with warmed sauce before serving.