Chicken Wings Recipe
Mik's Pizza’s chicken wings are absolutely finger-licking delish!! Saucy on the outside, juicy on the inside, each wing is packed with bold, savory flavor that keeps you coming back for more. The perfect sauce makes them a standout, whether you're grabbing a quick snack or adding them to your order. These wings deliver that classic comfort food experience with every bite. Don’t miss out! Also get some ranch on the side for the cool down. So good!
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Ingredients
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Chicken & Marinade
Sauce (Mik's Signature Savory-Sweet Wing Sauce)
Finish & Serving
Method
Chicken & Marinade
Prep the wings
Pat the 2 lbs of split chicken wings dry with paper towels. Removing surface moisture ensures they crisp up in the oven.
Place the wings in a large bowl. Toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbs baking powder, 1 tsp garlic powder, and 1 tsp onion powder until evenly coated. The baking powder helps produce a crispy skin when baked.
Arrange a wire rack on a rimmed baking sheet and place wings skin-side up with space between each piece. For best results, refrigerate uncovered for 30 minutes to 2 hours to dry the skin further (optional but recommended).
Preheat the oven to 425°F (220°C). If you prefer, you can use a convection setting (400°F) for even crisper results.
Bake on the center rack for 25 minutes. Flip the wings and continue baking another 12–18 minutes, until skin is golden-brown and internal temperature reaches 165°F (74°C). For extra crispiness, broil for 2–3 minutes at the end—watch closely to avoid burning.
Sauce (Mik's Signature Savory-Sweet Wing Sauce)
Make the sauce while wings bake
In a small saucepan over medium-low heat, melt 3 tbs unsalted butter. Add 1 tsp minced fresh garlic and cook 20–30 seconds until fragrant (do not brown).
Stir in 2 tbs honey, 1 tbs light brown sugar, 1 tbs soy sauce, 1 tbs apple cider vinegar, 2 tbs hot sauce, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, and 1/2 tsp black pepper. Whisk to combine and bring to a gentle simmer for 2–3 minutes to marry flavors and dissolve the sugar.
Finish & Serving
When wings are fully cooked and crisped, transfer them hot to a large mixing bowl. Pour the warm sauce over the wings.
Toss the wings gently but thoroughly so each piece is evenly coated. Work quickly while the wings are hot so the sauce adheres to the skin.
Arrange sauced wings on a serving platter. Garnish with 2 tbs chopped fresh parsley or sliced green onions and serve immediately with 3/4 cup ranch dressing and lemon wedges on the side.
Leftover wings keep well refrigerated in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 8–12 minutes to restore crispness, then toss with warmed sauce if desired.