Wings (12 Piece) Recipe

Prepare wings

If not already split, separate whole wings at the joint into drumettes and flats. Pat all 12 pieces very dry with paper towels; moisture prevents crisping.

Place wings in a large bowl. Sprinkle salt, black pepper, garlic powder, and paprika evenly over the wings. Toss or massage seasoning so each piece is lightly coated.

In a small bowl combine baking powder and cornstarch. Sprinkle the mixture over the seasoned wings and toss until each piece has a light, even dusting — this helps create a crispy skin when baked.

Preheat oven to 235°C (455°F). Place a wire rack on a rimmed baking sheet and lightly oil the rack. Arrange wings in a single layer on the rack with space between pieces for air circulation.

Brush each wing lightly with the neutral oil (or spray with oil). This promotes browning and crisping.

Bake on the middle rack for 25 minutes. After 25 minutes, flip each wing and continue baking an additional 12–18 minutes, or until skin is deep golden-brown and internal temperature reaches 75°C (165°F) and skin is crisp. Total bake time ~37–45 minutes depending on wing size.

If you prefer extra crispness, place under broiler for 2–3 minutes monitoring closely to avoid burning.

While wings bake, make the sauce: melt butter in a small saucepan over low heat. Add hot sauce, honey, apple cider vinegar, Worcestershire sauce and 1/4 tsp salt. Whisk until smooth and warm but not boiling, then remove from heat.

When wings are finished, place them in a large clean bowl. Pour the warm sauce over the wings and toss with tongs until evenly coated. Taste and adjust salt or honey if needed.

Transfer wings to a serving platter. Sprinkle chopped parsley if using. Serve immediately with celery, carrot sticks and blue cheese dressing or ranch for dipping.

Leftovers: cool completely, refrigerate in an airtight container up to 3 days. Re-crisp in a 220°C (425°F) oven for 8–10 minutes or in an air fryer.