Chicken Wings Recipe

Pat the 4 chicken wings dry with paper towels. Removing as much surface moisture as possible helps them crisp.

Season the wings evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Rub the salt and pepper into the skin.

In a small bowl, combine 1/2 tsp baking powder, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder and 1/8 tsp cayenne pepper. Mix thoroughly.

Toss the seasoned wings with the dry rub mixture until each piece has a light, even coating of the baking powder-spice mix. The baking powder helps the skin crisp during cooking.

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly spray the rack with cooking oil to prevent sticking.

Bake

Arrange the 4 wings on the rack in a single layer with space between pieces. Bake in the preheated oven for 20 minutes. After 20 minutes, flip the wings and continue baking for another 10–12 minutes, or until the skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). Total bake time ~30–32 minutes depending on wing size.

Crisp finish (optional broil)

If you want extra crispness, broil on high for 1–2 minutes per side at the end—watch closely to avoid burning.

While the wings finish cooking, melt 1 tbsp unsalted butter in a small saucepan over low heat or in a microwave-safe bowl (15–20 seconds). Stir in 1 tbsp hot sauce, 1/2 tsp honey and 1/2 tsp lemon juice until glossy and combined.

When wings are done, transfer them to a large bowl, pour the sauce over the wings and toss gently to coat. Alternatively, serve the sauce on the side for dipping.

Garnish with 1 tsp chopped fresh parsley if desired and serve immediately while hot and crispy.