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chicken wings recipe

chicken wings recipe

These homemade chicken wings deliver restaurant-level crispiness without deep frying. Using smart techniques like parboiling, oven baking on a wire rack, or using an air fryer or grill, you get golden, crispy wings every time. Customize them with classic buffalo sauce, sweet glazes, or spicy Asian marinades for game days, gatherings, or easy weeknight meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Parboiling Time 7 minutes
Total Time 1 hour 2 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 259
Ingredients Equipment Method Notes

Ingredients
  

For the Wings
  • 3 lbs chicken wings drummettes + flats
  • 1 tbsp salt for parboiling
  • Basic seasoning: salt & black pepper
  • Optional spice blend: paprika chili powder, cumin, garlic powder, onion powder, cayenne
Buffalo Sauce
  • 4 tbsp unsalted butter
  • ⅓ cup hot sauce Frank’s or Crystal
  • ½ tsp garlic powder
  • 1 tsp honey optional
Optional Marinades / Glazes
  • Brown Sugar Mustard Marinade
  • 2 cups brown sugar
  • 1 cup yellow mustard
  • ¼ cup soy sauce
  • Asian Glaze Options pick one
  • Sweet chili + rice vinegar
  • Gochujang + honey
  • Teriyaki + sriracha

Equipment

  • Baking sheet + wire rack
  • Tongs
  • Air fryer optional
  • Grill optional

Method
 

Parboil (For Maximum Crispiness)
  1. Bring 4 quarts water + 1 tbsp salt to a boil.
  2. Add wings; return to boil.
  3. Parboil 7 minutes.
  4. Drain and dry thoroughly with paper towels.
Bake the Wings
  1. Preheat oven to 425°F (220°C).
  2. Place wings on a wire rack over a baking sheet.
  3. Season with salt, pepper, and spices.
  4. Bake:
    Parboiled wings: 15 minutes → flip → 10 more minutes
    Raw wings: 30–45 minutes, flipping halfway
  5. Optional: bake a few extra minutes for added crisp.
Air Fryer Method
  1. Preheat to 380°F.
  2. Cook wings 20–25 min, shaking every 7–8 minutes.
  3. Light oil spray for extra crisp.
Grilled Wings
  1. Heat grill to 450–500°F, set up two-zone fire.
  2. Grill over indirect heat, then char over direct heat.
  3. Cook until internal temp reaches 165°F.
Make the Buffalo Sauce
  1. Melt butter; whisk in hot sauce, garlic powder, and honey.
  2. Adjust heat level to taste.
Toss & Serve
  1. Toss hot wings in buffalo sauce or glaze.
  2. Serve immediately with sides and dips.

Notes

  • Drying the wings extremely well is the key to crispiness.
  • Store wings unsauced for best reheating results.
  • Reheat in oven at 350°F for 15–20 min or air fryer at 375°F for 5–8 min.
  • Frozen wings work fine if fully thawed and patted dry.