Chicken Wings 12 Count Recipe

Prep and dry

Pat the 12 chicken wings thoroughly dry with paper towels. If the wings are whole and you prefer drumettes and flats separated, use kitchen shears to cut at the joint and discard wing tips or save for stock. Drying the skin helps it crisp.

Season and coat

Place the dried wings in a large bowl. Add 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1 tablespoon baking powder. Drizzle 1 tablespoon olive oil over the wings. Toss with your hands or tongs until each wing is evenly coated. The baking powder helps the skin crisp in the oven.

Rest

Arrange the coated wings on a wire rack set over a rimmed baking sheet in a single layer, skin side up if possible. Refrigerate uncovered for 30 minutes to 2 hours if time allows — this further dries the skin and improves crispness. If short on time, proceed after a 10–15 minute rest at room temperature.

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven. Keep the wings on the wire rack over the baking sheet for baking so air circulates around them for even crisping.

Bake wings

Place the baking sheet with the wings in the preheated oven and bake for 25 minutes. After 25 minutes, flip each wing using tongs so the underside is up and continue baking another 12–18 minutes, or until the wings are deep golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Total bake time ~37–43 minutes depending on oven and wing size.

Broil for extra crisp (optional)

If you want extra crisp skin, switch the oven to broil for 2–3 minutes after baking, watching carefully to avoid burning. Remove immediately once the skin is blistered and crisp.

Make classic buffalo-style sauce

While the wings bake, combine 1/2 cup hot sauce, 2 tablespoons unsalted butter, and 1 tablespoon honey in a small saucepan over low heat. Stir until the butter melts and the mixture is smooth and slightly thickened, about 2–3 minutes. Keep warm. Alternatively, melt the butter then whisk into the hot sauce off heat.

Toss wings in sauce

When the wings are done, transfer them to a large bowl. Pour the warm sauce over the wings and toss until evenly coated. For dry-style wings, skip this step and simply brush with a little melted butter and lemon instead.

Plate and garnish

Arrange the sauced or plain wings on a platter. Garnish with 1 tablespoon chopped fresh parsley and serve with lemon wedges and 1/2 cup blue cheese dressing or ranch for dipping.