6 Wings Recipe

Prepare wings

Pat the 6 chicken wings dry with paper towels. If whole, split into drumette and flat and discard tips (or save for stock). Drying the skin helps achieve crispness.

Season

Place wings in a medium bowl. Add 1 tsp kosher salt and 1 tsp freshly ground black pepper; toss to coat evenly.

Apply dry rub

In a small bowl whisk together 1 tablespoon olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, and 1 tablespoon brown sugar. Pour over the wings and toss until each piece is evenly coated. Let sit at room temperature for 15 minutes, or refrigerate up to 2 hours for more flavor.

Preheat oven

Preheat oven to 425°F (220°C). Position a rack in the middle of the oven. Line a rimmed baking sheet with foil and place a wire rack on top; spray the rack lightly with cooking oil to prevent sticking.

Arrange wings

Arrange the wings in a single layer on the wire rack with a little space between pieces so hot air can circulate and skin crisps.

Bake

Bake for 20 minutes, then flip each wing and continue baking for an additional 12–15 minutes, until the skin is deep golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total time ~32–35 minutes.

Make basting sauce

While wings finish, gently warm 2 tablespoons hot sauce, 1 tablespoon unsalted butter, 1/2 tablespoon honey, and 1/2 teaspoon apple cider vinegar in a small saucepan or microwave-safe bowl until butter melts and sauce is combined; whisk smooth.

Toss wings in sauce

Remove wings from oven and place in a clean bowl. Pour the warm basting sauce over the wings and toss to coat evenly. For extra sticky finish, return sauced wings to the oven at 425°F (220°C) for 3–5 minutes, watching carefully so sauce doesn't burn.

Transfer wings to a serving plate. Sprinkle with 1 tablespoon chopped parsley. Serve with 3 celery sticks and 1/4 cup blue cheese or ranch dressing for dipping. Enjoy immediately while hot and crispy.