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Ingredients
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Chicken & Marinade
Optional Sauce / Finish (choose one or serve plain)
To Serve
Method
Chicken & Marinade
Prep
Pat the 1 lb chicken wings dry with paper towels. If wings are whole, optionally separate into drumettes and flats by cutting at the joint. Drying helps crisp the skin.
Season & Coat
Place wings in a large bowl. Add 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1 tablespoon baking powder. Drizzle 1 tablespoon neutral oil over the wings. Toss thoroughly so each wing is evenly coated with the dry mix and oil. The baking powder helps create a crisp exterior when cooked.
Rest (optional)
For best results, place the coated wings on a wire rack set over a sheet pan and refrigerate uncovered for 30–60 minutes to dry the skin further. If short on time, proceed directly to cooking.
Cooking (Oven Method)
Preheat
Preheat your oven to 425°F (220°C). Arrange a rack in the middle or upper-middle position. Line a rimmed baking sheet with foil and place a wire rack on the sheet; this allows hot air to circulate and crisps the wings.
Arrange & Roast
Arrange the wings in a single layer on the wire rack without crowding. Roast at 425°F for 25 minutes, then flip each wing and roast for an additional 15–20 minutes until skin is deep golden brown and internal temperature reaches 165°F (74°C). Total cook time ~40–45 minutes depending on wing size and oven.
Broil for Extra Crisp (optional)
If you want extra crispness, broil on high for 2–3 minutes after roasting—watch closely to prevent burning.
Cooking (Air Fryer Option)
If using an air fryer, preheat to 400°F (200°C). Place wings in a single layer (cook in batches if necessary). Air fry for 20–25 minutes, shaking the basket every 6–8 minutes, until skin is crisp and internal temperature is 165°F (74°C).
Optional Sauce / Finish
Buffalo Sauce
For classic buffalo wings, melt 2 tablespoons unsalted butter in a small saucepan over low heat, then whisk in 1/4 cup hot sauce and 1 tablespoon honey (optional for slight sweetness). Warm until combined. Toss the hot cooked wings in the sauce until evenly coated.
Asian-Style Glaze
In a small skillet over medium heat combine 1 tablespoon soy sauce, 1 tablespoon honey, and 1 teaspoon minced garlic. Heat 1–2 minutes until syrupy. Toss wings in the glaze to coat evenly.
Serve Plain or Garnish
If serving plain, simply transfer wings to a platter. Garnish with chopped fresh parsley or sliced green onion (about 1 tablespoon) and serve with celery sticks and 1/4 cup ranch or blue cheese dressing if desired.