Chicken Wings (8 Pieces) Recipe

Prepare wings

Pat the 8 chicken wings dry with paper towels. If not already split, cut each wing at the joint to separate drumette and flat; discard wing tips or save for stock. Drying the skin well helps achieve crispness.

Season the wings lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, rubbing evenly so every piece is seasoned.

Make rub

In a medium bowl whisk together 2 tbs vegetable oil, 1 tbs soy sauce, 1 tbs honey, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp ground cumin and 1/4 tsp cayenne pepper until combined.

Add the seasoned wings to the bowl and toss thoroughly so each piece is coated with the rub. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, proceed after 15 minutes.

Prepare for oven (for extra crispness)

When ready to cook, remove wings from the refrigerator and sprinkle 1 tsp aluminum-free baking powder evenly over the wings and toss to coat. The baking powder helps dry the skin and promote browning—do not use baking soda.

Bake the wings

Preheat the oven to 230°C (450°F). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack, skin-side up, leaving space between pieces. Bake on the middle rack for 25–30 minutes, flipping once at 15 minutes, until the skin is deeply golden and crisp and an instant-read thermometer inserted into the thickest part reads 74°C (165°F).

Optional broil for extra color

If wings need more color, broil on high for 1–2 minutes while watching closely to avoid burning.

Finish and serve

Transfer wings to a serving plate. Squeeze lemon wedges over the hot wings, sprinkle with chopped parsley if using, and serve with hot sauce or extra honey on the side. Serve immediately.