Chicken Wings Recipe

In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and optional cayenne. Stir to blend evenly.

Prep wings

Pat the chicken wings dry with paper towels to remove surface moisture. This helps them crisp.

Coat

Place the dried wings in a large bowl. Sprinkle the baking powder evenly over the wings, then add the prepared dry seasoning. Toss thoroughly with clean hands or tongs until each piece is lightly and evenly coated.

Rest

Arrange wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30–60 minutes (or up to overnight) to further dry the skin. If short on time, let rest at room temperature for 15 minutes.

Bake

Preheat oven to 425°F (220°C). Place the rack with wings on the rimmed baking sheet in the middle of the oven. Bake for 25 minutes, then flip each wing and continue baking for another 15–20 minutes until skin is deep golden brown and crisp and the internal temperature reads 165°F (74°C). Total bake time ~40–45 minutes depending on wing size.

Broil (optional extra crisp)

If you want extra crispness, broil on high for 2–3 minutes after baking—watch closely to prevent burning.

Make sauce

While wings bake, melt butter in a small saucepan over low heat or in a microwave-safe bowl. Add hot sauce, honey, apple cider vinegar, Worcestershire sauce, black pepper and salt. Whisk until smooth and warmed through; keep warm on the lowest heat or transfer to a heatproof bowl.

Toss wings with sauce

When wings are out of the oven, transfer hot wings to a clean large bowl. Pour the warmed sauce over the wings and toss quickly and thoroughly until each wing is evenly coated.

Transfer sauced wings to a platter. Serve immediately with celery and carrot sticks and ranch or blue cheese dressing on the side for dipping.

Leftovers: cool completely, store in an airtight container in the fridge for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp.