If wings are whole, separate at the joint into drumettes and flats and discard tips (or reserve for stock) so you have roughly 6 serving pieces total as specified.

Place the dried wings in a large bowl. Sprinkle 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon aluminum-free baking powder over the wings. Drizzle 2 tablespoons vegetable oil and toss thoroughly so each wing is evenly coated. The baking powder helps dehydrate skin for crispness.

Transfer wings to a wire rack set over a rimmed baking sheet and refrigerate uncovered for 30–60 minutes if time allows; this further dries the skin and improves crisping.

Cook wings (roast method)

Preheat oven to 230°C / 450°F (convection if available). Arrange the wings on the wire rack so they do not touch. Roast on the middle rack for 25–30 minutes, flipping once at 15 minutes, until skin is deep golden-brown and internal temperature reaches 74°C / 165°F. If you prefer, you can deep-fry the wings: heat oil to 180°C / 350°F and fry in batches 6–8 minutes until crisp and cooked through. Drain on paper towels.

Hannover-style Mustard-Honey Glaze

Make the glaze

While wings roast, combine 2 tablespoons Dijon mustard, 1 tablespoon whole-grain mustard, 1 tablespoon mild German-style mustard (or additional Dijon), and 2 tablespoons honey in a small saucepan or heatproof bowl. Add 1 teaspoon apple cider vinegar, 1 teaspoon soy sauce, 1 finely minced garlic clove, 1/2 teaspoon smoked paprika, and 1/4 teaspoon ground caraway seeds (optional). Whisk to combine.

Place the saucepan over low heat and warm gently, stirring, just until the honey thins and the garlic softens — about 2–3 minutes. Do not boil. Taste and adjust balance: add a pinch of salt if needed or another 1/2 teaspoon honey if you want sweeter. Remove from heat and whisk in 1 teaspoon cold unsalted butter to add sheen and body to the glaze.

Glaze the wings

When wings are cooked and very hot, transfer them to a large warm bowl. Pour the warm mustard-honey glaze over the wings and toss gently but thoroughly so each wing is evenly coated. If you prefer a slightly thicker coating, return glazed wings to the oven for 2–3 minutes to set the glaze, watching carefully so it does not burn.

Sprinkle 1 tablespoon finely chopped fresh parsley over the glazed wings for color and freshness.

Finishing & Serving

Arrange the glazed Wings Over Hannover on a serving platter with lemon wedges and crusty bread or pretzels on the side. Serve immediately while hot and crisp.

Suggested extras: offer extra Dijon or whole-grain mustard on the side and a small bowl of pickled cucumber slices for a German-accented contrast.