Two Pounds Recipe

Prep the wings

Pat the 2 lbs of chicken wings very dry with paper towels. If wings are whole, remove the wing tips and separate into drumettes and flats, or leave as preferred. Dry skin helps them crisp.

Season and coat

Place the wings in a large bowl. Sprinkle with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika and 1 tablespoon baking powder. Drizzle 2 tablespoons neutral oil over the wings. Toss thoroughly so each piece is evenly coated in the dry seasoning and baking powder. The baking powder helps create a crisp exterior.

Rest (optional)

For best results, arrange the seasoned wings on a rack set over a baking sheet and refrigerate, uncovered, for 30–60 minutes. This further dries the skin. If short on time, proceed immediately.

Bake

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil and place a wire rack on it. Arrange the wings in a single layer on the rack with a little space between pieces. Bake for 30 minutes, then flip each wing and bake an additional 10–15 minutes until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). Total bake time ~40–45 minutes.

Optional broil for extra crisp

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

While the wings finish baking, make the glaze. In a small saucepan or microwave-safe bowl, combine 1 tablespoon hot sauce, 1 tablespoon unsalted butter, 1 teaspoon honey or brown sugar, and 1 teaspoon apple cider vinegar. Warm gently over low heat or in 10–15 second microwave bursts, stirring, until butter melts and mixture is glossy and combined. Stir in 1 teaspoon chopped cilantro or parsley. Taste and adjust heat or sweetness as desired.

When wings are done, place them in a large bowl and pour the warm glaze over them. Toss quickly to coat evenly. Alternatively, serve the glaze on the side for dipping.

Arrange wings on a platter with celery and carrot sticks and a bowl of ranch or blue cheese dressing. Serve immediately while hot and crispy.

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