Chicken Wings Recipe

Preheat and dry

Preheat oven to 425°F (220°C). Pat the 8 chicken wing pieces very dry with paper towels; removing surface moisture helps skin crisp.

Season

Place wings in a medium bowl. Add 1 tbs olive oil, 3 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp smoked paprika. Toss thoroughly so each piece is evenly coated.

If time allows, cover and refrigerate for 30 minutes to 2 hours to let seasoning penetrate. Bring back to room temperature for 15 minutes before baking if chilled.

Arrange a wire rack on a rimmed baking sheet (for airflow and crisping). Place the seasoned wings in a single layer, skin-side up, without overcrowding.

Bake in the preheated 425°F (220°C) oven for 25–30 minutes, flipping once halfway through (around 12–15 minutes). Bake until skin is golden-brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C); for crisper skin you can broil 1–2 minutes at the end, watching closely to avoid burning.

Make glaze

While the wings bake, combine 1/2 cup hot sauce, 2 tbs unsalted butter, 1 tsp honey, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce and 1/4 tsp cayenne (optional) in a small saucepan over low heat. Stir until butter melts and sauce is smooth; keep warm but do not boil.

Alternatively, microwave the glaze ingredients in a microwave-safe bowl for 30–45 seconds, then stir until smooth.

When wings are done, transfer them to a large bowl. Pour the warmed hot sauce glaze over the wings and toss gently until evenly coated.

Return glazed wings to the baking sheet or place back on the rack and roast in the oven for 3–5 minutes at 425°F (220°C) to set the glaze and caramelize slightly.

Remove from oven, garnish with chopped fresh parsley (optional). Serve immediately with celery sticks and 1/4 cup blue cheese or ranch dressing for dipping.