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Bone-in Wings Recipe

Name: Chomp Kitchen and Drinks Bone-In Wings Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 tsp smoked paprika; 1 tsp granulated garlic; 1 tsp onion powder; 1 tsp ground black pepper; 1 tsp kosher salt; 1 tsp cayenne pepper; 1 tbs brown sugar (packed); 8 each bone-in chicken wings; 1 tbs neutral oil (canola or vegetable); 60 ml classic buffalo sauce (melted butter + hot sauce); 60 ml honey BBQ sauce; 60 ml garlic parmesan sauce; 0 to taste dry (no sauce) - extra crisp; 1 tbs chopped fresh parsley; 60 ml blue cheese dressing or ranch (for serving); 2 each lemon wedges (optional)

Inspired by Chomp Kitchen and Drinks

Time50m

Serves2

8 dry-rubbed chicken wings tossed in your choice of sauce

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Ingredients

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Dry Rub & Seasoning

2 tsp Smoked paprika

1 tsp granulated garlic

1 tsp Onion powder

1 tsp ground black pepper

1 tsp kosher salt

1 tsp Cayenne pepper

1 tbs brown sugar (packed)

Wings

8 each bone-in chicken wings

1 tbs neutral oil (canola or vegetable)

Sauce Options (choose one)

1/4 cup (60 ml) classic buffalo sauce (melted butter + hot sauce)

1/4 cup (60 ml) honey BBQ sauce

1/4 cup (60 ml) garlic parmesan sauce

0 to taste dry (no sauce) - extra crisp

Finishes & Garnish

1 tbs chopped fresh parsley

1/4 cup (60 ml) blue cheese dressing or ranch (for serving)

2 each lemon wedges (optional)

Method

Prep & Rub

Dry and trim

Pat the 8 bone-in chicken wings very dry with paper towels. Trim any excess skin or loose bits so they lay flat and cook evenly.

Combine rub

In a small bowl, whisk together smoked paprika, granulated garlic, onion powder, black pepper, kosher salt, cayenne, and brown sugar until uniform.

Toss wings with 1 tablespoon neutral oil in a large bowl, then sprinkle the dry rub over the wings. Use your hands or tongs to evenly coat each wing with the rub so all surfaces are covered. Let wings sit at room temperature for 10–15 minutes to allow flavors to adhere (or refrigerate up to 2 hours, covered).

Cooking (Oven Method - recommended for consistent crispness)

Preheat and prepare pan

Preheat oven to 220°C (425°F). Line a baking sheet with foil and place a wire rack on top. Lightly oil the rack or spray to prevent sticking.

Bake

Arrange the rubbed wings in a single layer on the rack, leaving space between pieces. Bake for 25 minutes, then flip each wing and bake an additional 12–15 minutes, until skin is deep golden-brown and internal temperature reaches 74°C (165°F). Total bake time ~37–40 minutes depending on oven and wing size.

Optional broil for extra crisp

If you want extra crispness, broil on high for 2–3 minutes after baking—watch closely to avoid burning.

Alternative Cooking (Air Fryer)

Preheat air fryer to 200°C (400°F). Place wings in a single layer (cook in batches if necessary). Air fry 10 minutes, flip, then air fry 8–10 more minutes until golden and internal temp 74°C (165°F).

Sauce Tossing & Finishing

Warm sauce

If using a sauce, warm it gently: for buffalo, combine 30 ml melted butter with 30 ml hot sauce; for honey BBQ or garlic parmesan, warm 60 ml sauce in a small saucepan until just simmering then remove from heat. If serving dry, skip to plating.

Toss wings in sauce

Place the hot wings into a clean large bowl. Pour the chosen warmed sauce over the wings and toss vigorously for 20–30 seconds so each wing is evenly coated. For dry wings, toss briefly without sauce to redistribute crispness.

Transfer wings to a serving plate, sprinkle with chopped parsley, and serve with blue cheese or ranch and lemon wedges on the side.