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Ingredients
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Wings
Marinade / Seasoning
Finishing / Garnish (optional)
Method
Prep & Marinade
Prepare wings
Pat the 8 whole wings dry with paper towels. If wings are not already split, cut at the joint to separate drumette from flat and remove wing tip if you prefer. Drying the skin helps it crisp.
Make marinade
In a large bowl, whisk together 2 tbs olive oil, 1 tbs soy sauce, 1 tbs apple cider vinegar, 1 tbs honey, minced garlic, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp kosher salt, 1 tsp black pepper and 1/4 tsp cayenne (if using).
Marinate wings
Add the wings to the bowl and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, let sit at room temperature for 15–20 minutes after tossing.
Cook
Oven method (recommended for crisp skin)
Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Arrange marinated wings in a single layer on the rack, leaving space between pieces. Reserve any excess marinade for basting if desired (do not use marinade that directly contacted raw chicken unless boiled first). Roast for 20 minutes, then flip each wing and roast for another 10–15 minutes until skin is deep golden brown and internal temperature reaches 165°F (74°C). For extra crispness, broil for 1–2 minutes at the end while watching carefully.
Grill method
Preheat grill to medium-high heat (about 400°F/200°C). Oil the grates. Grill wings over indirect heat for about 8–10 minutes per side (total 16–20 minutes), turning occasionally, until charred in spots and internal temp reaches 165°F (74°C). Move to direct heat briefly for extra char if desired.
Pan-fry (stovetop)
Heat 1–2 tbs oil in a large skillet over medium-high heat. Add wings in a single layer (work in batches if needed). Cook 6–8 minutes per side, reducing heat if they brown too quickly, until cooked through and crisp. Transfer to a paper towel-lined plate to drain.
Finish & Serve
If you reserved any marinade, bring it to a boil in a small saucepan for at least 2 minutes, then brush lightly over finished wings for extra flavor. Scatter chopped parsley over the wings and serve with lemon wedges on the side. Serve immediately while hot and crispy.