6 Wings Recipe

Pat the 6 wings dry with paper towels. Remove any excess moisture so skin crisps during cooking.

Place wings in a bowl. Add 1 tps kosher salt, 1 tsp black pepper, and 1 tablespoon oil. Toss to coat evenly.

Stir together garlic powder, smoked paprika, onion powder and cayenne in a small bowl. Sprinkle the dry rub over the wings and toss until each wing is evenly coated.

If time allows, refrigerate the seasoned wings uncovered on a wire rack for 30–60 minutes to dry the skin (optional but improves crispiness).

Preheat and prepare pan

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly oil the rack or spray with nonstick spray.

Arrange the seasoned wings in a single layer on the wire rack, spacing them so air can circulate.

Bake for 25–30 minutes, flipping once halfway through (after about 12–15 minutes). Bake until skin is golden brown and internal temperature registers 165°F (74°C) and ideally closer to 175–180°F for tender meat and crisp skin.

If you want extra-crispy skin, switch oven to broil for 2–3 minutes, watching closely so the skin does not burn.

Deep-fry: Heat oil to 350°F (175°C) and fry wings 6–8 minutes until golden and cooked through. Air-fryer: Preheat to 400°F (200°C) and cook wings in a single layer for 18–22 minutes, shaking or flipping halfway, until crispy and cooked through.

While the wings cook, melt 2 tablespoons butter in a small saucepan or microwave-safe bowl. Stir in 3 tablespoons hot sauce, 1 teaspoon honey, 1/2 teaspoon white vinegar and 1/4 tsp salt. Warm until combined and glossy; taste and adjust heat or salt as desired.

When wings are cooked, transfer them to a large bowl. Pour the hot buffalo sauce over the wings and toss gently until evenly coated.

Arrange wings on a platter with celery and carrot sticks. Serve immediately with ranch or blue cheese dressing on the side for dipping.