Chicken Wings (6) Recipe

Preheat and pat dry

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Pat the 6 chicken wings dry thoroughly with paper towels — removing surface moisture helps skin crisp.

Place the wings in a large bowl. Sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper over the wings and toss to coat evenly.

In a small bowl combine 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 0.25 tsp cayenne pepper, 1 tbs brown sugar and 1 tbs olive oil. Mix into a paste.

Pour the rub over the wings and massage with your hands (or toss) until each wing is evenly coated. Let the wings sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours) to allow flavors to penetrate.

Arrange the wings in a single layer on the wire rack, skin-side up, leaving a little space between pieces for air circulation. Roast in the preheated oven for 25 minutes.

After 25 minutes, flip the wings and continue roasting another 10–15 minutes, or until the skin is deep golden brown and internal temperature at the thickest part reads 165°F (74°C). Total roasting time should be about 35–40 minutes depending on oven and wing size.

For extra-crisp skin: switch oven to broil on high for 1–2 minutes, watching constantly to avoid burning.

While the wings roast, make the sauce: melt 2 tbs unsalted butter in a small saucepan over low heat or in a microwave-safe bowl for 20–30 seconds. Stir in 3 tbs hot sauce, 1 tbs honey, 1 tsp apple cider vinegar and 0.25 tsp salt until combined and slightly thickened. Taste and adjust (more honey to sweeten, more hot sauce to increase heat).

When wings are done, transfer them to a large bowl. Pour the sauce over wings and toss gently to coat evenly. If you prefer sauceless wings, skip this step and leave plain or serve sauce on the side for dipping.

Place the wings on a serving platter. Sprinkle 1 tbs chopped parsley or chives over the top and serve with lemon wedges for squeezing. Serve immediately while hot and crispy.