Wings are small, bony and full of flavor, with plenty of skin that crisps up well. They are tossed in sauces like hot, honey garlic or barbecue, or coated in dry rubs. Baking, air frying, frying and grilling all work.

Unlike breasts and thighs, wings are finger food rather than a sliced main dish. They take longer to crisp but need little hands-on work. Plan on several wings per person, since there is not much meat on each one.

Questions folks ask

How do I get baked wings crispy?

Dry them well, coat lightly with baking powder and salt, and bake on a rack at high heat. Flip them partway through.

How many wings per person?

For a main dish, many people plan on about six to ten wings each. For a snack, fewer is fine.

Are wings done at 165°F?

That is the safe minimum. Many cooks go higher, around 175°F, so the meat is tender and the skin is crisp.

Kitchen tips

Pat wings very dry for crisp skin.
Toss with a little baking powder before baking to help them crisp. Use baking powder, not baking soda.
Bake on a rack so air can flow all around.
Toss in sauce right before serving so they stay crisp.
Serve with celery, carrots and a cool dip.