8 Pc Wings Recipe

Prep wings

Pat the 8 wings dry with paper towels. If not already party-cut, separate wingettes (flats) from drumettes and discard wing tips or save for stock.

Place wings in a large bowl. Add 1 tbs neutral oil and toss to coat.

In a small bowl, combine 1 tsp kosher salt, 1 tsp black pepper and 1 tsp baking powder. Sprinkle this mixture over the wings and toss until evenly coated. The baking powder will help make the skin crisp during cooking.

Let the wings rest uncovered in the refrigerator for 30–60 minutes if time allows (this further helps dry the skin). If you’re short on time, proceed immediately.

Combine smoked paprika, garlic powder, onion powder, brown sugar, and cayenne in a small bowl. Sprinkle the rub evenly over the wings and toss to coat. Adjust amount of cayenne to desired heat level.

Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Spray the rack lightly with oil to prevent sticking.

Arrange the wings in a single layer on the rack with space between each piece so hot air can circulate.

Bake on the middle rack for 20 minutes. After 20 minutes, flip each wing and continue baking for another 15–20 minutes, or until skin is golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total bake time typically 35–40 minutes depending on wing size and oven.

For extra-crispy skin, switch the oven to broil on high for 2–3 minutes, watching carefully to avoid burning.

While wings finish, make the sauce: in a small saucepan over low heat, melt the 2 tbs butter. Add 0.25 cup hot sauce, 1 tsp honey, 0.5 tsp apple cider vinegar and 0.125 tsp salt. Stir until combined and warm; do not boil. Taste and adjust sweetness or acidity as desired.

When wings are done, you can either toss them in the sauce to fully coat (for buffalo-style) or serve the sauce on the side for dipping. To toss: place wings in a large clean bowl, pour sauce over, and toss until evenly coated.

Transfer wings to a serving platter. Garnish with chopped parsley or chives and serve with lemon wedges on the side. Offer celery, carrot sticks and blue cheese or ranch dressing if desired.

Serve immediately while hot and crispy.