How to Cook Chicken Wings with B.T. Leigh’s Seasonings and Sauces

Quick Answers

What internal temperature should chicken wings reach?

Wings are safe at 165°F, but they eat better when cooked to 175°F to 190°F. That range breaks down connective tissue and avoids chewy bites.

When do I add sauce?

Add sauce after the wings are crisp. If you want a sticky set, sauce the wings, then return them to heat for a few minutes to tighten the glaze.

How much seasoning do I use per pound?

Start with 2 to 3 teaspoons of seasoning per pound of wings. You can add more after cooking if necessary, but it is harder to pull back once the wings are coated.

Prep That Makes Every Method Better

Dry the wings

Pat wings dry with paper towels. If you have time, put them on a rack and refrigerate uncovered for 2 to 12 hours. This step helps the skin crisp instead of steaming.

Poaching strategy

Bring a brine solution of vinegar, water, salt and sugar to a gentle simmer and quick poach the wings for 2 minutes. The poaching process breaks down the cellular structure of the wing, releasing some of the fat and, through osmosis, absorb the brine. Be sure to thoroughly dry the wing before cooking.

Salt strategy

Most of our blends bring their own salt. Do not add extra salt before cooking unless you know you want it. If you do add salt, keep it light and finish with seasoning after cooking. This method is great if you can let the wings dry brine over night, uncovered on a grated rack.

Use a rack when you can

Using a rack during the cooking process keeps wings off the pan, so hot air can circulate. You get better browning and less chewy skin. No one wants a chewy wing.

Choose Your Cooking Method

Oven Wings

1. Heat the oven to 425°F.
2. Line a sheet pan with foil and place a wire rack on top.
3. Arrange wings in a single layer with space between them.
4. Bake 25 minutes, flip, then bake 20 to 25 minutes more until crisp.
5. Rest 5 minutes before tossing with sauce or finishing with a spice blend.

Air Fryer Wings (fast, high crisp)

1. Heat the air fryer to 380°F.
2. Cook wings in a single layer for 18 minutes, shaking or turning halfway.
3. Increase to 400°F and cook 6 to 10 minutes more until the skin is crisp.
4. Rest 5 minutes, enjoy dry or toss with sauce.

Grilled Wings

1. Set up the grill for two-zone cooking: one side medium heat, one side lower heat.
2. Cook wings on the lower heat side 18 to 25 minutes, turning often.
3. Move wings to medium heat for 3 to 6 minutes to crisp the skin.
4. Pull wings, rest 5 minutes, then toss with sauce or finishing blends.

Smoked Wings

1. Set the smoker to 225-275°F.
2. Cook wings for 1 to 1.5 hours, or until the internal temp is 175°F.
3. If you can, ramp the heat up to 400-450°F to crisp the skin. If you can't, you can always finish them under the broiler until crispy.
4. Rest 5 minutes, then toss with sauce or finishing blends.

How to Toss Wings So the Finish Sticks

1. Use a large bowl so you can toss without crushing the wings.
2. Toss wings with the wet component first if you are using one.
3. Add the dry blend last, then toss again.
4. Let wings rest for 2 to 3 minutes before serving so the coating settles.
5. You can also return the wings to the heat source to set the sauce.

Wing Flavor Builds Using B.T. Leigh’s

Each build below is written for about 2 pounds of cooked wings. Scale up as needed and keep the ratios consistent.

Garlic Parm Wings

Use: Somethin’ For Everything + lemon juice + parmesan cheese

• 1 1/2 tablespoons lemon juice
• 2 tablespoons melted butter or olive oil
• 2 teaspoons Somethin’ For Everything
• 2 to 3 tablespoons finely grated parmesan

Whisk the lemon juice, melted butter or oil, and Somethin’ For Everything togher until emulsified then toss hot wings until thoroughly coated. Add parmesan, toss again, and serve.

Savory Barbecue Wings

Use: Somethin’ For Rubbin’

• 2 tablespoons Somethin’ For Rubbin’
• 1 tablespoon neutral oil or a spritz of duck fat spray

For dry wings, spray with duck fat or lightly toss with oil before evenly seasoning the wings. Cook using any of the methods above and enjoy.

Hot Barbecue Wings

Use: Somethin’ To Cry About

• 2 tablespoons Somethin’ To Cry About
• 1 tablespoon neutral oil or a spritz of duck fat spray

Toss wings with oil or spray with duck fat, then add Somethin’ To Cry About to coat - a little goes a long way. Cook using any of the methods above and enjoy.

All-Purpose Dry Wings

Use: Somethin’ To Beef About

• 2 tablespoons Somethin’ To Beef About
• 1 tablespoon melted butter

This is the wing build for people who want flavor without sauce. Mix melted butter with Somethin' To Beef About and toss hot wings. Serve as-is and let the seasoning do the work.

Zesty Dill Wings

Use: Somethin’ To Dill With

• 2 tablespoons melted butter (optional)
• 2 teaspoons Somethin’ To Dill With

Mix together butter and Somethin' To Dill With then toss hot wings. If you want to bump up the volume, add a dash of Somethin’ To Dill With right at the end.

Mustard Maple Wings

Use: The Clevelander paired with Somethin’ For Rubbin’ or Somethin’ To Cry About

• 1/3 cup The Clevelander
• 2 teaspoon Somethin’ For Rubbin’ or 3/4 teaspoon Somethin’ To Cry About

Coat your wings in either of our barbecue rubs and cook using any of the methods above. Toss wings in The Clevelander while they’re hot. If you want the glaze to set, put the sauced wings back into a 425°F oven for 6 to 8 minutes, then rest before serving. These are amazing grilled.

Barbecue Wings with Somethin’ Somethin’ Sauce

Use: Somethin’ Somethin’ Sauce paired with Somethin’ For Rubbin’ or Somethin’ To Cry About

• 1/3 cup Somethin’ Somethin’ Sauce
• 1 teaspoon Somethin’ For Rubbin’ or 3/4 teaspoon Somethin’ To Cry About

Coat your wings in either of our barbecue rubs and cook using any of the methods above. Toss wings with Somethin’ Somethin’ Sauce. For a tighter glaze, heat the sauced wings for a few minutes, then add a small pinch of rub before serving. These are amazing smoked.

A Fresh Take on Buffalo-Style Wings

Use: The Magical Mop + Somethin’ To Beef About + butter

• 3 tablespoons melted butter
• 1/4 cup The Magical Mop
• 1 teaspoon Somethin’ To Beef About

Whisk butter, The Magical Mop, and Somethin' To Beef About together, then toss wings until coated. This one hits like buffalo wings should, but with a deeper backbone.

Brian's Way - Vinegar-Sauced Hot Wings

Use: The Magical Mop + Somethin’ To Cry About

• 1/3 cup The Magical Mop
• 2 tablespoons Somethin’ To Cry About

Toss wings in a tablespoon of The Magical Mop to coat, then season evenly with Somethin' To Cry About. Cook using any of the methods above - I prefer these grilled. Toss wings with The Magical Mop again while they are hot then Rest for a couple minutes so the vinegar bite settles into the skin.

FAQ

Can I season wings before cooking and still sauce them later?

Yes. Keep the pre-seasoning light, then sauce after cooking. If the sauce is strong, you can skip pre-seasoning and finish with a small pinch of rub after the toss.

How do I keep sauced wings from going soft?

Sauce after the wings are crisp, then set them in heat for a few minutes if you want a tighter finish. Serve right after the rest, not after they sit under a lid.

Do I need baking powder?

No, but you can if you want to. Drying the wings and cooking at the right temperature gets you most of the way there. Baking powder is a safety net for crispy skin, but you can get a metallic taste if you over do it. If you already use baking powder, keep it minimal and avoid blends that contain aluminum.

Quick-Start Cards (Bookmark This)

Oven Wing Card

425°F on a rack → 25 minutes → flip → 20 to 25 minutes → rest 5 minutes → toss and finish.

Air Fryer Wing Card

380°F for 18 minutes → shake halfway → 400°F for 6 to 10 minutes → rest 5 minutes → toss and finish.

Grill Wing Card

Two-zone grill → low side 18 to 25 minutes, turning often → hot side 3 to 6 minutes → rest 5 minutes → toss and finish.

Ready to Cook Better Wings?

Pick your cooking method, then pick your finish. If you want a house wing you can run any night, start with Somethin’ For Rubbin’ or Somethin’ To Cry About, then rotate sauces based on the crowd.

Above all else, enjoy the process!