Wing Pieces Recipe

Prep and dry

Pat the 5 wing pieces very dry with paper towels. Removing surface moisture helps the skin crisp.

Season

Place wings in a bowl. Sprinkle with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tablespoon aluminum-free baking powder. Toss or rub thoroughly so each piece is evenly coated.

Rest

Place seasoned wings on a rack set over a sheet pan and refrigerate uncovered for 20–30 minutes if time allows — this further dries the skin for crispness. If not, proceed immediately.

Oven-roast (crispy method)

Preheat oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top. Arrange wings in a single layer on the rack, spacing them slightly apart. Roast for 20 minutes, then flip each wing and roast another 12–18 minutes, until skin is deep golden and an instant-read thermometer in the thickest part reads 165°F (74°C). Total time ~32–38 minutes.

Alternative: Pan-sear then oven

If you prefer extra dark spots, heat 1 tbsp neutral oil in an ovenproof skillet over medium-high. Sear wings skin-side down for 3–4 minutes until golden, flip 2 minutes, then transfer skillet to preheated 425°F oven and roast 12–16 minutes until cooked through.

While wings roast, make the sauce: melt 2 tablespoons butter in a small saucepan over low heat or in a small microwave-safe bowl. Stir in 3 tablespoons hot sauce, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1 teaspoon garlic powder and 1/4 teaspoon salt. Warm gently and whisk until fully combined and glossy. Taste and adjust heat or sweetness as desired.

When wings are done, transfer them to a clean bowl, pour the sauce over and toss gently to coat each wing evenly. If you prefer saucier wings, toss again just before serving.

Transfer wings to a serving plate. Sprinkle with 1 tablespoon chopped parsley or chives. Serve with 2 tablespoons blue cheese or ranch dressing and 3 celery sticks on the side.

Serve immediately while hot and crispy.