Chicken Wings Recipe

Prep and dry

Pat the 6 wings completely dry with paper towels. Removing as much surface moisture as possible ensures a crisp skin.

Season with leavener and spices

In a bowl, combine 1 tsp baking powder, 3 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Toss the dried wings with 1 tbsp neutral oil, then sprinkle the spice/baking powder mixture over the wings and toss thoroughly so each piece is evenly coated.

Arrange for roasting

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the wings in a single layer on the rack with space between pieces so hot air circulates.

Roast until crisp

Roast the wings for 25 minutes. Flip each wing, then continue roasting for another 15–20 minutes until the skin is deep golden brown and crisp and the internal temperature at the thickest part reaches 165°F (74°C). Total roast time ~40–45 minutes.

Optional broil for extra crisp

If you want extra crispness, broil on high for 2–3 minutes at the end, watching carefully to prevent burning.

Remove the wings from the oven and transfer to a serving plate. Let rest 3–4 minutes.

If using a sauce like buffalo, toss the hot wings in the sauce until evenly coated. For dry-served wings, sprinkle chopped parsley and serve with lemon wedges.

Serve 6 wings with your choice of dressing (place small ramekins of ranch, blue cheese, or extra buffalo sauce alongside).