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Ingredients
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Chicken & Marinade
Sauce (optional — 1 batch for tossing)
Finishing & Serving
Method
Chicken & Marinade
- 1
Prepare wings
If wings are not already split, use a sharp knife or kitchen shears to separate each wing at the joint into drumette and flat; discard tips or save for stock. Pat the wings very dry with paper towels — drying is important to get crisp skin.
- 2
Season and coat
Place the dried wings in a large bowl. Sprinkle kosher salt, freshly ground black pepper, baking powder, garlic powder, and onion powder evenly over the wings. Toss thoroughly with your hands or tongs so each piece is evenly coated in the dry mix. Let wings rest on a wire rack over a baking sheet for 15–30 minutes in the refrigerator if time allows — this helps the skin dry further and crisp better.
Cooking (Oven method)
- 3
Preheat
Preheat the oven to 230°C (450°F). Position a rack in the middle of the oven. Line a baking sheet with foil and set a wire rack on top; spray the rack lightly with oil to prevent sticking.
- 4
Bake
Arrange the wings in a single layer on the prepared wire rack without touching. Bake at 230°C (450°F) for 20 minutes. After 20 minutes, flip each wing and continue baking another 15–20 minutes until the skins are deep golden brown and crisp and the internal temperature reaches 75°C (165°F). Total baking time ~35–40 minutes depending on wing size.
- 5
Optional broil for extra crisp
If you want extra crispness, switch oven to broil (high) for 2–4 minutes after baking — watch closely to avoid burning.
Sauce (optional)
- 6
Make sauce
While wings bake, prepare the sauce. In a small saucepan over low heat, melt the unsalted butter. Add hot sauce, honey, apple cider vinegar, smoked paprika, and salt. Stir until combined and warm — do not boil. Taste and adjust honey or vinegar to balance heat and acidity.
- 7
Toss wings in sauce
When wings are finished baking, place them into a large clean bowl. Pour the warm sauce over the wings and toss gently but thoroughly to coat each piece. Serve immediately.
Finishing & Serving
- 8
Garnish and serve
Transfer wings to a serving platter. Sprinkle chopped parsley over the top. Serve with lemon wedges and blue cheese or ranch dressing on the side for dipping.
- 9
If not using sauce, simply season wings after baking with a little extra salt or your favorite finishing spice and serve with the same garnishes.