Bone – In Wings (8) Recipe

Prep the wings

Pat the 8 bone-in chicken wings dry with paper towels. Dry wings crisp better and allow the seasoning to adhere.

Season and coat

Place wings in a large bowl. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tbsp aluminum-free baking powder. Toss thoroughly until each wing is evenly coated. The baking powder helps create a crisp skin when cooked.

Add flavor

In a small bowl whisk together 1 tbsp olive oil, 1 tsp minced garlic, 1 tsp smoked paprika, 1/2 tsp onion powder and 1 tsp hot sauce (if using). Pour the mixture over the coated wings and toss so the spices are evenly distributed. Let rest 15–30 minutes at room temperature or refrigerate up to 2 hours for more flavor.

Oven method (recommended)

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet lined with foil for easy cleanup, leaving space between pieces. Bake for 30–40 minutes, flipping once halfway, until skin is deep golden and internal temperature reaches 165°F (74°C). If needed, broil 1–2 minutes at the end to further crisp the skin, watching closely to avoid burning.

Alternative: Air fryer

Preheat air fryer to 400°F (200°C). Place wings in a single layer (work in batches if necessary). Cook 20–25 minutes, shaking or turning halfway, until crisp and cooked through.

Alternative: Deep-fry

Heat neutral oil in a deep pot to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through. Drain on a wire rack or paper towels and season immediately with a pinch more salt if desired.

Transfer cooked wings to a serving platter. Squeeze fresh lemon wedges over the wings to brighten flavor, sprinkle with 1 tbsp chopped fresh parsley, and serve with 1/2 cup ranch or blue cheese dressing on the side for dipping.