Small Batch Wings Recipe

Preheat and dry

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Pat the wings very dry with paper towels — moisture prevents crisping.

If wings are whole, remove tips with a sharp knife (reserve tips for stock) and separate joints to create drumettes and flats. Pat again to ensure surface is dry.

Make rub

In a medium bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and baking powder. Mix well so the baking powder is evenly distributed.

Toss the dried wings with the dry rub: add the wings to the bowl and use your hands or tongs to coat each piece evenly. The baking powder helps dry the skin and promote browning/crisping in the oven.

Arrange wings in a single layer on the wire rack with space between pieces. Do not overcrowd — this allows hot air to circulate for maximum crisp.

Bake on the middle rack for 25 minutes, then flip each wing and bake an additional 10–15 minutes, until the skin is deep golden brown and a thermometer inserted into the thickest part reads 165°F (74°C). Total roast time ~35–40 minutes depending on wing size.

Make buffalo sauce

While wings roast, melt butter in a small saucepan over low heat or in a microwave-safe bowl. Add hot sauce, honey, apple cider vinegar, Worcestershire sauce and salt. Whisk until combined and warm, then remove from heat. Taste and adjust: add more hot sauce for heat or more honey for sweetness.

Alternatively, for a dry-style wing, omit this sauce step and set sauce aside for dipping.

When wings are done and very hot, transfer them in small batches to a large bowl. Pour 2–3 tablespoons of warm sauce over the wings and toss quickly to coat evenly. Add more sauce if you prefer saucier wings, but for crisp skin don’t oversaturate.

Arrange coated wings on a serving plate. Sprinkle with chopped parsley if using, and serve immediately with blue cheese or ranch dressing and lemon wedges alongside.