How to Make the Best-Ever Chicken Wings, According to Martha Stewart

When it comes to the Super Bowl, you know wings will be on the menu—but if you want the best wings ever, you need to listen to Martha Stewart. She’s not just about elegant dinner parties—Martha knows her game-day food and has a wing technique that delivers crispy, flavorful perfection every time.

I've been looking for the best wings near me since I moved to a new state, and I'm sad to say I haven't found any (yet) that I absolutely love, so I will be making the wings for my Super Bowl party this year—and I'm using this recipe that Martha shared on Instagram (@marthastewart). Here's what you need to know.

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How to Make Martha Stewart's Chicken Wings

Martha said if your kids love chicken, they will love these wings and I know this is a recipe I have to make right away!

"Fry them, bake them, or toss them in your air fryer—no matter how you cook them, chicken wings are a guaranteed, tried-and-true classic for any laid-back gathering, whether there’s football on the TV or not," she wrote in the caption of the Instagram post.

These honey chicken wings are marinated for several hours before baking, so give yourself enough time to prep them.

The marinade is made from honey, lime juice and zest (whole), garlic, soy sauce and a bit of hot sauce. She said she mixes this well and then places the chicken wings in it, coating them. She then covers the bowl and places it in the fridge for three to eight hours.

Marinating the wings for a while will ensure that the meat is tender, juicy and packed with flavor. It's also a good way to get ahead on your Super Bowl snack prep. Just toss everything together on Saturday night or on Sunday morning when you get up.

Once the wings have soaked in all that yummy flavor, place them on a baking sheet and sprinkle them with coarse salt. Martha arranges the wings on a cooling rack that's set inside a foil-lined rimmed baking sheet. That's a great way to cook wings because the oven's hot air can reach all sides of the wings, which helps them cook up crispy. If you bake wings directly on a baking sheet they can sometimes get a little flappy on the bottom because the skin steams.

Bake the wings at 450° for around 20 minutes basting them with the marinade a few times as they cook. Once they are golden brown and crispy, they're ready to serve.

If you want to level up your Super Bowl wings, take a page from Martha’s playbook and make these wings. Trust me, your guests will thank you!

Related: I Tried Martha Stewart's One-Pot Pasta That Has 'Taken the Internet By Storm'

Some Smart Shortcuts for Quicker Chicken Wings

Martha said these also make a great dinner, and I don't disagree, but I might try a shortcut here and there when I need wings asap. Unless this is a Sunday night meal, most of us need dinners that take less than eight hours to marinate.

If you’re short on time, there are a few ways to speed up the marinating process without sacrificing flavor.

You can place the wings in a bag and remove the air to help the marinade penetrate faster. Also, remember that ingredients like vinegar, citrus juice, yogurt or pineapple break down proteins quickly, so your food absorbs flavor faster. Just don’t overdo it—too much acid can make meat mushy!

Poking small holes in the wings with a fork or using a meat mallet helps the marinade penetrate deeper. You can also give the chicken a good rub, then let it sit at room temp for 20-30 minutes (if cooking soon). This speeds up absorption compared to marinating in the fridge.

With these tricks, you can get great flavor in as little as 30 minutes, so you can enjoy this recipe faster!

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