Baked Bone-in Wings Recipe

Preheat and prepare

Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top so air can circulate under the wings.

Pat the bone-in chicken wings completely dry with paper towels. Dry skin is essential for crisping in the oven.

In a large bowl, combine kosher salt, freshly ground black pepper, and baking powder. Toss the wings with the neutral oil, then add the dry mixture and toss until each wing is evenly coated. Baking powder helps the skin crisp; do not substitute with baking soda.

Arrange the wings in a single layer on the wire rack, skin-side up, leaving a little space between pieces so hot air circulates.

Bake in the preheated oven for 25 minutes. After 25 minutes, flip the wings and continue baking for another 15–20 minutes until the skin is deep golden brown and crisp and the internal temperature at the thickest part is at least 165°F (74°C). Total baking time will be 40–45 minutes depending on wing size.

If your oven has uneven heat, rotate the pan halfway through the second bake to ensure even browning.

Choose one sauce or rub option from the Ingredients section. For a wet sauce (BBQ, honey garlic, buffalo or hot sauce): transfer the hot wings to a large heatproof bowl, add 1/2 cup of your chosen sauce, and toss gently to coat each wing. Return coated wings to the rack and bake for an additional 4–6 minutes to set the sauce.

For dry rubs (buffalo dry rub, cajun, lemon pepper, roasted garlic & pepper, smoked applewood, maple bacon rub, salt & pepper): sprinkle the rub evenly over the wings immediately after removing them from the oven and while they are still hot, turning to coat thoroughly. If a slightly toasted rub flavor is preferred, return rubbed wings to the oven for 3–4 minutes.

For electric honey or maple-style finishes: warm the honey or electric honey briefly in a small saucepan or microwave (10–15 seconds) to make it easier to brush. Toss or brush the warm honey over the wings and place back in the oven for 2–3 minutes to set a shiny glaze without burning.

Remove the wings from the oven and let them rest for 3 minutes on the rack. This helps the skin firm up and the sauce adhere.

Garnish with chopped fresh parsley or green onions if desired and serve with lemon wedges for an added bright squeeze. Serve immediately.