The World's Greatest Wings
The World's Greatest Wings
Ingredients
For the Wings
- 2 pounds chicken wings, pat dry, separated into drumettes and flats
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Sauce
- 1/2 cup unsalted butter, melted
- 1/2 cup hot sauce, (e.g., Frank's RedHot)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon honey
- 1/2 teaspoon Worcestershire sauce
For Serving
- 1/2 cup blue cheese dressing, for dipping
- 4 celery sticks
- 4 carrot sticks
Instructions
- 1
Preheat your oven to 425°F (218°C). Line a large baking sheet with foil and place an oven-safe wire rack on top. Lightly spray the rack with cooking spray.
⏱️ 5 min•🌡️ 425
- 2
In a large bowl, combine the chicken wings, baking powder, kosher salt, and black pepper. Toss thoroughly until the wings are evenly coated. The baking powder helps create a crispy skin.
⏱️ 5 min
- 3
Arrange the seasoned wings in a single layer on the prepared wire rack, ensuring there is space between each wing for even cooking. This allows air to circulate and crisp up the skin.
⏱️ 5 min
- 4
Refrigerate the wings uncovered for at least 1 hour. This step helps to further dry out the skin, contributing to maximum crispiness. If time allows, you can refrigerate them for up to 4 hours.
⏱️ 60 min
- 5
Bake the wings for 20 minutes, then flip them over and bake for another 20-25 minutes, or until they are golden brown and crispy. The internal temperature should reach 165°F (74°C).
⏱️ 25 min•🌡️ 425
- 6
While the wings are baking, prepare the sauce. In a medium saucepan over low heat, combine the melted butter, hot sauce, garlic powder, smoked paprika, honey, and Worcestershire sauce. Whisk until well combined and heated through. Keep warm.
⏱️ 5 min
- 7
Once the wings are cooked and crispy, transfer them to a large bowl. Pour the warm sauce over the wings and toss gently until all the wings are thoroughly coated.
⏱️ 5 min
- 8
Serve immediately with blue cheese dressing, celery sticks, and carrot sticks on the side.
Kitchen Tools
Nutrition Facts (per serving)
The World's Greatest Wings
For the Wings
- 2 pounds chicken wings, pat dry, separated into drumettes and flats
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Sauce
- 1/2 cup unsalted butter, melted
- 1/2 cup hot sauce, (e.g., Frank's RedHot)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon honey
- 1/2 teaspoon Worcestershire sauce
For Serving
- 1/2 cup blue cheese dressing, for dipping
- 4 celery sticks
- 4 carrot sticks
Instructions
- 1
Preheat your oven to 425°F (218°C). Line a large baking sheet with foil and place an oven-safe wire rack on top. Lightly spray the rack with cooking spray.
⏱️ 5 min•🌡️ 425 - 2
In a large bowl, combine the chicken wings, baking powder, kosher salt, and black pepper. Toss thoroughly until the wings are evenly coated. The baking powder helps create a crispy skin.
⏱️ 5 min - 3
Arrange the seasoned wings in a single layer on the prepared wire rack, ensuring there is space between each wing for even cooking. This allows air to circulate and crisp up the skin.
⏱️ 5 min - 4
Refrigerate the wings uncovered for at least 1 hour. This step helps to further dry out the skin, contributing to maximum crispiness. If time allows, you can refrigerate them for up to 4 hours.
⏱️ 60 min - 5
Bake the wings for 20 minutes, then flip them over and bake for another 20-25 minutes, or until they are golden brown and crispy. The internal temperature should reach 165°F (74°C).
⏱️ 25 min•🌡️ 425 - 6
While the wings are baking, prepare the sauce. In a medium saucepan over low heat, combine the melted butter, hot sauce, garlic powder, smoked paprika, honey, and Worcestershire sauce. Whisk until well combined and heated through. Keep warm.
⏱️ 5 min - 7
Once the wings are cooked and crispy, transfer them to a large bowl. Pour the warm sauce over the wings and toss gently until all the wings are thoroughly coated.
⏱️ 5 min - 8
Serve immediately with blue cheese dressing, celery sticks, and carrot sticks on the side.