Wings Recipe

Prepare wings

If wings are whole, separate into drumette and flat by cutting at the joint; discard wing tips or save for stock. Pat wings thoroughly dry with paper towels — removing surface moisture helps skin crisp.

Season and coat

Place dried wings in a large bowl. Sprinkle kosher salt, black pepper and baking powder over wings. Toss thoroughly to coat each piece evenly. The baking powder promotes browning and crispness.

Apply dry rub

In a small bowl combine garlic powder, onion powder, smoked paprika, cayenne, and brown sugar. Sprinkle the rub over wings and toss until evenly distributed. Let wings rest on a rack in the refrigerator, uncovered, for 30–60 minutes if time allows (this helps dry the skin further).

Preheat oven

Preheat oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and lightly oil the rack or line the sheet with foil for easier cleanup.

Bake wings

Arrange wings in a single layer on the wire rack, skin side up, leaving a little space between pieces for air circulation. Bake for 25 minutes, then flip wings and bake another 15–20 minutes until skin is deep golden brown and internal temperature reaches 165°F (74°C), and skin is crisp. Total bake time ~40–45 minutes depending on wing size.

Make the sauce

While wings bake, melt butter in a small saucepan over low heat. Add hot sauce and honey; whisk until combined and warm. Taste and adjust heat or sweetness as desired. Keep warm until needed.

Toss wings in sauce

When wings are done, place hot wings in a large clean bowl, pour desired amount of warm sauce over them, and toss gently to coat evenly. Return to the rack for 3–4 minutes if you want sauce to set slightly, or serve immediately for saucier wings.

Arrange wings on a platter with celery and carrot sticks. Serve with ranch or blue cheese dressing on the side for dipping.