Chicken Wings Recipe

Preheat and prep wings

Preheat the oven to 425°F (220°C). Pat the chicken wings dry thoroughly with paper towels — removing surface moisture is critical for crisp skin. If wings are whole, separate into drumettes and flats and discard tips or save for stock.

Make dry rub

In a small bowl, combine paprika, kosher salt, black pepper, garlic powder, onion powder, dried oregano (or thyme), and cayenne pepper if using. Stir until evenly blended.

Coat wings

Place the dried wings in a large bowl or a resealable bag. Sprinkle the baking powder evenly over the wings, then add the dry rub mixture. Add the neutral oil. Toss thoroughly with your hands or shake the bag so each wing has a light, even coating of baking powder and spices. The baking powder helps dry the skin and promotes crisping in the oven.

Arrange on baking sheet

Line a rimmed baking sheet with foil for easier cleanup and place a wire rack on top. Arrange wings in a single layer on the rack with space between pieces to allow air circulation. If you don’t have a rack, place them directly on the foil but flip halfway through cooking for even crisping.

Bake

Bake at 425°F (220°C) for 35 minutes. After 35 minutes, flip each wing and continue baking for an additional 10–15 minutes until skin is deep golden brown and crisp and internal temperature at the thickest part reaches 165°F (74°C). Total bake time: about 45–50 minutes depending on wing size and oven.

Finish under broiler (optional)

If you want extra crispness, place the wings under a preheated broiler for 2–4 minutes, watching closely to avoid burning. Remove when skin is blistered and very crisp.

Make Buffalo-style sauce

In a small saucepan or microwave-safe bowl, melt the butter over low heat then whisk in the hot sauce, honey (if using), and Worcestershire sauce until smooth and combined. Warm gently — do not boil.

Toss wings in sauce

Place baked wings in a large clean bowl. Pour the warm sauce over the wings and toss until each wing is coated evenly. For dry-style wings, skip this step and serve the sauce on the side for dipping.

Arrange wings on a platter with celery and carrot sticks and a bowl of blue cheese or ranch dressing for dipping. Serve immediately while hot and crisp.

Leftovers: Cool completely, then refrigerate in an airtight container up to 3 days. Re-crisp in a 400°F (205°C) oven for 8–10 minutes or in an air fryer for 4–6 minutes.