Wings Recipe

Preheat

Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven. Line a rimmed baking sheet with foil and place a wire rack on top; lightly oil the rack or sheet with the neutral oil to prevent sticking.

Pat the wings completely dry with paper towels. Removing surface moisture is key to crispy skin.

If wings are whole, optionally separate into drumettes and wingettes by cutting at the joint. Discard wing tips or save for stock.

In a large bowl, combine the baking powder, kosher salt and black pepper. Add the wings and toss until evenly coated. The baking powder helps dry and crisp the skin during roasting.

Arrange the coated wings in a single layer on the prepared wire rack, skin-side up, leaving a little space between pieces for air circulation.

Place the wings in the preheated oven and roast for 25 minutes. After 25 minutes, flip each wing and continue roasting for another 15–20 minutes until skin is deep golden and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total roast time approx. 40–45 minutes depending on size.

If you want extra-crispy skin, switch the oven to broil for 2–3 minutes at the end — watch closely to avoid burning.

While wings are roasting, melt the butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts until fully melted.

Remove from heat and whisk in the hot sauce (start with combined quantity listed; adjust heat to taste), apple cider vinegar, Worcestershire sauce, honey (if using), garlic powder and salt until smooth and emulsified. Taste and adjust seasoning: add more hot sauce for heat, more honey for sweetness, or more vinegar for tang.

Keep the sauce warm on the lowest heat or transfer to a small insulated container so it's ready when wings finish roasting.

When wings are done, transfer them hot from the oven to a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly so each wing is evenly coated.

Arrange wings on a platter. Sprinkle chopped parsley over the top if desired. Serve immediately with celery and carrot sticks and blue cheese or ranch dressing on the side.

Leftover wings keep refrigerated in an airtight container for up to 3 days. Reheat in a 400°F (200°C) oven on a rack for 8–10 minutes to regain crispness.