Oh yes 😎 Let’s make crispy, flavorful chicken wings—perfect for a snack, game day, or dinner. I’ll give a versatile method with options for baked, fried, or air-fried wings.
Crispy Chicken Wings
Ingredients (serves 4)
- 2 lbs chicken wings (drumettes and flats)
- 1–2 tbsp vegetable oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- Optional: ½ tsp cayenne pepper for heat
Sauce Options
- Buffalo: ¼ cup hot sauce + 2 tbsp melted butter
- Honey Garlic: 2 tbsp honey + 2 tbsp soy sauce + 1 minced garlic clove
- BBQ: ½ cup barbecue sauce
Instructions
1. Prep the wings
- Pat wings dry with paper towels (removes moisture for crispiness).
- Toss with oil, salt, pepper, garlic powder, paprika, and cayenne if using.
2. Cook the wings
Oven-Baked Version (Crispy)
- Preheat oven to 425°F (220°C).
- Line a baking sheet with foil and place a wire rack on top.
- Arrange wings on the rack in a single layer.
- Bake 40–45 minutes, flipping halfway, until golden and crispy.
Air Fryer Version
- Preheat air fryer to 400°F (200°C).
- Cook wings in batches 20–25 minutes, shaking halfway.
Fried Version
- Heat 2 inches of oil in a deep skillet or pot to 350°F (175°C).
- Fry wings in batches 8–10 minutes until golden and fully cooked. Drain on paper towels.
3. Toss in sauce
- Place cooked wings in a large bowl.
- Pour your chosen sauce over the wings and toss to coat evenly.
4. Serve
- Serve hot with celery sticks, carrot sticks, and ranch or blue cheese dressing.
Tips
- Extra crispy: Let wings air-dry in the fridge for 30–60 minutes before cooking.
- Flavor variations: Try garlic parmesan (melted butter + garlic + grated Parmesan) or teriyaki (soy sauce + honey + ginger + garlic).
- Make ahead: Cook wings fully, then reheat in oven or air fryer while tossing in sauce before serving.
I can also give a honey butter baked version that’s crispy on the outside and sticky-sweet on the inside—basically a flavor-packed shortcut without frying.
Do you want me to do that?
