Pat the jumbo wings dry with paper towels. If not already split, remove the wing tip and separate each wing into drumette and flat. Drying the skin thoroughly ensures better crisping.

Place wings in a large bowl or tray. Sprinkle kosher salt and black pepper over the wings and toss to distribute evenly.

Dry Flavor and Crisping

Apply baking powder and spices

Combine baking powder, garlic powder, onion powder, smoked paprika and cayenne (if using) in a small bowl. Sprinkle the mixture over the wings and toss thoroughly so each wing is lightly coated. Baking powder raises the skin pH and helps create a crisp exterior when cooked.

Arrange wings on a wire rack set over a rimmed baking sheet in a single layer, skin-side up. Leave space between wings for air circulation. For best results, refrigerate uncovered for 30–60 minutes to further dry the skin (optional but recommended).

Cooking (Oven Method)

Preheat and roast

Preheat oven to 425°F (220°C). Place the baking sheet with wings on the middle rack. Roast for 20 minutes, then flip wings and continue roasting 12–18 minutes more, until internal temperature reaches 165°F (74°C) and skin is deep golden and crisp. Total oven time will be about 32–38 minutes depending on wing size.

Optional finish under broiler

If you want extra crispness, switch oven to broil for 2–3 minutes, watching constantly to prevent burning. Remove when skin is blistered and crisp.

Cooking (Alternative: Air Fryer)

Preheat the air fryer to 400°F (200°C). Arrange wings in a single layer (cook in two batches if needed). Air fry for 10 minutes, flip, then cook an additional 8–10 minutes until crisp and cooked through. Add 1–2 minutes if a darker crust is desired.

Finishing Sauce (Optional)

Make the sauce

While wings cook, melt butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in hot sauce, honey and apple cider vinegar until combined and glossy. Taste and adjust heat or sweetness as desired.

Toss wings in sauce

Place hot cooked wings in a large bowl. Pour the warm sauce over the wings and toss briefly until evenly coated. For saucy wings, add sauce liberally; for crispy-on-the-outside, serve sauce on the side for dipping.

Serve

Transfer wings to a platter. Serve immediately with celery and carrot sticks and a side of ranch or blue cheese dressing and lemon wedges as desired.

Note: Minimum order described in the menu is 6 wings. Scale ingredients proportionally if preparing more than 6 pieces.