10 Wings Recipe

Preheat and dry

Preheat oven to 425°F (220°C). Pat the 10 wings thoroughly dry with paper towels — removing surface moisture helps them crisp.

If wings are whole, separate into drummettes and flats at the joint and discard wing tips or save for stock. Trim excess skin if desired.

In a large bowl, toss the wings with 2 tablespoons vegetable oil, 1 teaspoon kosher salt, and 1 teaspoon black pepper until evenly coated.

If using the dry rub: in a small bowl combine smoked paprika, garlic powder, onion powder and cayenne. Sprinkle the mix over the wings and toss to distribute evenly.

Line a rimmed baking sheet with foil and set a wire rack on top. Place the wings in a single layer on the rack with space between pieces so hot air circulates.

Bake at 425°F (220°C) for 25 minutes. After 25 minutes, flip each wing and continue baking for another 15–20 minutes until the skins are deep golden-brown and internal temperature reaches 165°F (74°C). Total bake time typically 40–45 minutes depending on wing size.

For extra crispiness, switch oven to broil on high for 2–3 minutes, watching carefully to avoid burning.

While wings bake, prepare sauce: in a small saucepan over low heat melt 3 tablespoons unsalted butter. Once melted, whisk in 1/2 cup hot sauce, 1 teaspoon honey, 1/2 teaspoon white vinegar and 1/4 teaspoon salt until smooth and warm but not boiling (about 2–3 minutes). Remove from heat.

When wings are done, transfer them to a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently until evenly coated. If you prefer "dry" wings, skip the sauce step and serve with sauce on the side.

Transfer wings to a serving platter. Garnish with chopped parsley if using. Serve immediately with blue cheese or ranch dressing and celery sticks.