Wings Recipe

Preparation

Preheat oven to 425°F (220°C). Pat wings dry thoroughly with paper towels — removing surface moisture helps them crisp. If whole wings are used and you prefer, separate into drumettes and flats and discard tips or save for stock.

Dry-brine and coat

Place wings in a large bowl. Toss with 2 tbsp neutral oil, 2 tsp kosher salt, 1 tsp freshly ground black pepper and 2 tsp aluminum-free baking powder until evenly coated. The baking powder raises pH and helps crisp the skin in the oven.

Arrange for baking

Arrange wings in a single layer on a wire rack set over a rimmed baking sheet (or use parchment-lined sheet if no rack). Leave small gaps between wings to allow hot air circulation. For best results, refrigerate uncovered for 30–60 minutes to further dry skin (optional).

Bake

Bake at 425°F (220°C) for 25 minutes. After 25 minutes, flip each wing and continue baking 15–20 minutes more until deep golden brown and internal temperature reaches 165°F (74°C) and skin is crisp. Total bake time ~40–45 minutes depending on wing size.

Broil for extra crisp (optional)

If you want additional crispness, broil on high for 2–3 minutes at the end while watching closely to avoid burning. Remove immediately when edges darken and crisp.

Make the rub

In a small bowl combine 3 tbsp paprika, 2 tbsp packed brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground mustard, 1 tsp cayenne pepper, 1 tsp dried oregano, 1 tsp smoked paprika (optional), 1/2 tsp ground white pepper (optional) and 1 tsp celery salt. Whisk until uniform and free of lumps.

Apply rub

About 5 minutes before wings finish baking (or immediately after removing from oven while still hot), sprinkle the Boss Lady Wikid Wing Rub evenly over the wings. Gently toss on the wire rack or transfer wings to a large bowl and toss so the rub adheres to the hot oil on the skin. If you prefer wetter adherence, lightly mist wings with 1–2 tsp neutral oil before applying the rub.

Adjust for 1/2 pan

For a half pan (about 2 lb wings), halve the rub quantities: 1.5 tbsp paprika, 1 tbsp brown sugar, 1/2 tbsp each garlic & onion powder, and halve the rest of the spices accordingly.

Transfer rubbed wings to a serving platter. Garnish with chopped fresh parsley and lemon wedges. Serve immediately with ranch or blue cheese dressing on the side for dipping.

Leftovers: Store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp the skin.