10 Piece Wings Recipe

Pat dry and trim

Pat the 10 wings dry thoroughly with paper towels. If not already split, use a sharp knife to separate wing tips (discard or save for stock), flats, and drumettes. Trim any excess skin.

Salt and pepper

Place wings in a large bowl. Sprinkle 1.5 tsp kosher salt and 1 tsp black pepper evenly over the wings. Toss to coat. Let rest at room temperature for 15 minutes or refrigerate uncovered for up to 2 hours for drier skin.

Coat with baking powder mix

In a small bowl combine 1 tbsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1/4 tsp cayenne. Sprinkle the dry mix over the wings and toss until each piece is evenly coated. The baking powder will help crisp the skin when cooked.

Preheat oven and prepare tray

Preheat oven to 425°F (220°C). Arrange a wire rack on a rimmed baking sheet and lightly oil the rack or spray with nonstick spray. The rack allows hot air to circulate and promotes even browning.

Arrange wings

Place the seasoned wings in a single layer on the rack with space between pieces for airflow. Do not overcrowd.

Bake

Bake at 425°F (220°C) for 25 minutes. After 25 minutes, flip each wing and continue baking for another 15-20 minutes, or until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Total bake time ~40–45 minutes depending on oven and wing size.

Optional broil for extra crisp

If you want extra crispness, broil on high for 1–3 minutes after baking, watching constantly to avoid burning.

Make the sauce

While wings finish, melt 3 tbsp unsalted butter in a small saucepan or microwave-safe bowl over low heat. Add 1/2 cup hot sauce, 1 tsp honey, 1/2 tsp apple cider vinegar and 1/4 tsp salt. Whisk until fully combined and warm but not boiling. Taste and adjust heat or sweetness to preference.

Toss wings in sauce

Place the hot cooked wings in a large clean bowl. Pour the warm sauce over the wings and toss gently until each wing is evenly coated. Serve immediately.

Serve un-sauced (optional)

If you prefer the wings dry/crispy, skip tossing in sauce and serve with sauce on the side for dipping.

Transfer wings to a platter. Sprinkle chopped parsley or chives over the sauced or dry wings for color. Serve with 1/2 cup blue cheese dressing or ranch, celery sticks and lemon wedges if desired.

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 or air-fry at 375°F (190°C) for 5–7 minutes.