Bone In Wings Recipe

Trim and pat dry

If the wings are whole, separate into flats and drumettes by cutting at the joint. Remove any small wing tips if present. Rinse briefly and pat each piece thoroughly dry with paper towels. Dry skin is essential for crisping.

Place the wings in a large bowl. Season with kosher salt and freshly ground black pepper and toss to distribute evenly.

In a small bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, brown sugar, and cayenne (if using). Stir to blend.

Sprinkle the dry rub over the wings and toss until all pieces are evenly coated.

For extra-crispy skin (optional): in a separate small bowl, mix cornstarch and baking powder. Sprinkle the mixture over the wings and toss lightly so each wing has a very thin, even coating. Do not use so much that wings are paste-y; just a light dusting.

Preheat and prepare pan

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and place an oven-safe wire rack on top. Lightly oil the rack or spray with nonstick spray so wings don't stick.

Arrange wings in a single layer on the rack with space between pieces for air circulation.

Roast

Roast in the preheated oven for 25 minutes. After 25 minutes, flip each wing and continue roasting for an additional 18–25 minutes, until skin is deep golden-brown, crisp, and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total roasting time will be about 43–50 minutes depending on size.

For extra crisping, turn the oven to broil on high for 2–4 minutes at the end, watching carefully to avoid burning.

Pan-fry: Heat 2–3 tablespoons neutral oil in a large skillet over medium-high heat. Working in batches, cook wings 5–7 minutes per side until crisp and cooked through, adjusting heat so they brown without burning. Drain on paper towels.

Deep-fry: Heat vegetable oil in a deep fryer or heavy pot to 375°F (190°C). Fry wings in batches 8–10 minutes until golden brown and cooked through. Drain on a wire rack or paper towels.

If serving naked (no sauce), transfer roasted/fried wings to a serving platter and sprinkle with chopped parsley. Serve immediately with lemon wedges or dipping sauce of choice.

To make a simple glaze: In a small saucepan or in the microwave, melt the butter then stir in hot sauce, honey (or maple syrup), and apple cider vinegar. Warm gently until combined and slightly thickened. Taste and adjust heat/sweetness.

Place cooked wings in a large bowl, pour the sauce over them, and toss quickly to coat evenly. Transfer to a platter, garnish with chopped parsley, and serve immediately.