Bone-in Wings Recipe

Optional brine

If time allows and you want extra juicy wings, combine 4 cups water, 2 tablespoons kosher salt, 1 tablespoon sugar, smashed garlic and peppercorns in a large bowl. Stir until salt dissolves. Add wings and refrigerate, covered, 2 to 4 hours. After brining, drain and pat wings very dry with paper towels.

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil and set a wire rack on top. Pat the wings very dry (this is critical for crispiness).

In a large bowl, toss wings with 2 tablespoons baking powder, 1½ teaspoons kosher salt and 1 teaspoon black pepper until evenly coated. The baking powder helps create a crisp, golden exterior.

Arrange wings in a single layer on the wire rack, leaving space between pieces for air circulation.

Bake on the middle rack for 25 minutes, then rotate the pan and flip each wing. Continue baking another 20–25 minutes until skin is deeply golden and crisp and internal temperature reaches 165°F (74°C). If you prefer extra-crispy skin, broil 2–3 minutes, watching closely to avoid burning.

While wings bake, make the buffalo sauce. In a small saucepan over low heat, melt 4 tablespoons butter. Add 3/4 cup hot sauce and whisk until smooth. Stir in 1 tablespoon honey (if using), 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon salt. Warm gently until just combined; do not boil. Taste and adjust salt or heat as desired.

When wings are done, place them in a large clean bowl, pour the warm sauce over, and toss to coat evenly. Serve immediately with blue cheese or ranch and celery sticks.

If using the dry rub instead of a sauce, combine 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon cayenne, 1 tablespoon brown sugar, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper in a small bowl.

After wings are baked and still hot, place them in a large bowl, sprinkle the dry rub over the wings, and toss vigorously until evenly coated. The residual heat will bloom the spices and melt the sugar slightly, making a sticky, flavorful crust.

Transfer sauced or rubbed wings to a serving platter. Garnish with chopped parsley if desired. Serve with 1/2 cup blue cheese or ranch dressing and celery sticks on the side for dipping.

Leftovers: Store cooled wings in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes.