Chicken Wings [The Finger Fire Remix]

Crispy, flavorful chicken wings with the perfect balance of heat and sweetness that delivers restaurant-quality results. These are the wings that make game day legendary and parties absolutely unforgettable.

Makes

Serves 4-6

Total Time

1 hr 10 min (15 min prep)

Ingredients

For Wings:
3 lbs (1.4kg) chicken wings, split into flats and drums (pasture-raised preferred)
2 tbsp (28g) aluminum-free baking powder
2 tsp (12g) sea salt
1 tsp (2g) black pepper
1 tsp (3g) garlic powder
1 tsp (2g) smoked paprika
1/2 tsp (1g) onion powder

For Buffalo Sauce:
1/2 cup (120ml) buffalo sauce (sugar-free, like Frank’s RedHot)
4 tbsp (56g) grass-fed butter, melted
2 tbsp (42g) raw honey
1 tbsp (15ml) apple cider vinegar
1 tsp (3g) garlic powder
1/4 tsp (0.5g) cayenne pepper (optional for extra heat)

For Serving:
Celery sticks
Carrot sticks
Blue cheese or ranch dressing

Make it Good For The Gut (Optional)

Serve with fermented blue cheese dressing for probiotics and creamy tang that complements spicy wings. Add 1 tablespoon apple cider vinegar with the mother to the sauce for digestive enzymes and additional probiotic benefits. Include fermented vegetables like kimchi or pickled jalapeños on the side for gut-friendly bacteria. Use raw honey instead of processed sweeteners to support beneficial gut bacteria while balancing the heat.

Remix Options

Sauce Variations: BBQ sauce with molasses and spices, teriyaki with soy sauce and ginger, lemon pepper with zest and herbs, or garlic parmesan with butter and cheese. Heat Levels: Mild (omit cayenne, use mild buffalo sauce), medium (as written), or hot (add extra cayenne and use spicy buffalo sauce). Cooking Methods: Air fryer at 380F (193C) for 25-30 minutes, or grill over medium heat 20-25 minutes turning frequently. Butter Alternatives: Use ghee, coconut oil, or avocado oil for dairy-free version. Dry Rub Option: Skip sauce and toss with brown sugar, chili powder, cumin, and paprika for dry-rubbed wings. Asian Style: Soy sauce, honey, rice vinegar, sesame oil, and ginger for Asian-inspired glaze. Honey Garlic: Replace buffalo sauce with honey, soy sauce, and minced garlic for sweet and savory wings.

Good To Know

Baking Powder Secret: Aluminum-free baking powder creates incredibly crispy skin by raising pH and breaking down proteins – this is the restaurant industry secret for perfect wings. Drying Technique: Thoroughly pat wings dry and let air-dry 30 minutes before seasoning for maximum crispiness. Wire Rack Importance: Elevating wings on rack allows air circulation underneath, preventing soggy bottoms and ensuring even browning. Temperature Precision: 425F (218C) is ideal temperature – high enough for crispy skin but not so hot that outside burns before inside cooks. Honey Balance: Raw honey perfectly balances buffalo sauce heat while adding natural sweetness and beneficial enzymes. Sauce Timing: Toss wings with sauce immediately after baking while still hot for best adhesion and flavor absorption. Storage Tips: Leftover wings keep 3-4 days refrigerated; reheat in 400F (204C) oven 8-10 minutes to restore crispiness. Party Planning: Allow 6-8 wings per person as appetizer, 10-12 as main course; recipe easily doubles for larger crowds. Food Safety: Wings must reach internal temperature of 165F (74C) for safety – use instant-read thermometer in thickest part.

steps

Prep:

Preheat oven to 425F (218C). Line large baking sheet with aluminum foil and place wire cooling rack on top. Spray rack with cooking oil or brush with oil.

Dry:

Pat chicken wings completely dry using paper towels, removing all surface moisture. Let air-dry at room temperature for 15-20 minutes for extra crispiness.

Season:

In large bowl, toss dried wings with baking powder, salt, black pepper, garlic powder, smoked paprika, and onion powder until evenly coated.

Arrange:

Place seasoned wings on prepared wire rack in single layer, ensuring wings don’t touch each other. This allows proper air circulation for even crisping.

Bake:

Bake 45-50 minutes until skin is golden brown and crispy, and internal temperature reaches 165F (74C). No need to flip during cooking.

Mix:

While wings bake, whisk together buffalo sauce, melted butter, honey, apple cider vinegar, garlic powder, and cayenne in medium bowl until smooth.

Toss:

Remove hot wings from oven and immediately toss with prepared sauce in large bowl, or serve sauce on the side for dipping preference.

Serve:

Serve immediately while hot and crispy with celery and carrot sticks, blue cheese or ranch dressing, and plenty of napkins for the ultimate wing experience.