9 Wings Recipe

Prep

Pat the 9 wings dry with paper towels. If whole wings are not already split, separate each into drumette and flat at the joint and discard wing tips or save for stock.

Season & coat

In a large bowl, toss the dried wings with 2 tbsp vegetable oil until evenly coated. In a small bowl, combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika and 1 tsp baking powder. Sprinkle the spice/baking powder mixture over the wings and toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin.

Rest

Place the seasoned wings on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 20–30 minutes if time allows; this further dries the skin for better crisping. If short on time, proceed immediately.

Bake

Preheat the oven to 220°C (425°F). Arrange the wings in a single layer on the wire rack. Bake on the middle rack for 35–40 minutes, turning once at the 20-minute mark, until skin is deep golden-brown and internal temperature reaches 74°C (165°F) and skin is crisp. If you prefer extra crispness, broil for 1–2 minutes while watching closely.

Optional Toss in Buffalo

If you want buffalo-style wings, melt 1 tbsp unsalted butter in a small saucepan over low heat, then whisk in 2 tbsp hot sauce until combined. Place baked wings in a clean bowl, pour the sauce over them, and toss to coat evenly. Serve immediately.

In a small bowl, combine 1 tbsp mayonnaise, 2 tbsp sour cream and 2 tbsp buttermilk. Add 3 tbsp crumbled blue cheese, 1 minced garlic clove, 1 tsp lemon juice, 0.25 tsp kosher salt and 0.25 tsp freshly ground black pepper. Stir to combine, leaving some larger blue cheese crumbles for texture. If the dressing is too thick, add up to 1 tbsp more buttermilk until desired consistency. Taste and adjust seasoning. Fold in 1 tsp chopped fresh chives if using. Chill in the refrigerator for at least 10 minutes to let flavors meld before serving.