Chicken Wings Recipe

Trim and pat dry

If your wings are whole, separate them into drumettes and flats by cutting at the joint; remove tips if present. Pat the wings very dry with paper towels — removing surface moisture helps them crisp.

Season & coat

Place the wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder, onion powder, and baking powder over the wings. Toss thoroughly with your hands or tongs so each piece is evenly coated. The baking powder (not baking soda) raises pH and helps the skin crisp in the oven.

Rest

Line a tray with a wire rack. Arrange seasoned wings in a single layer on the rack. Refrigerate uncovered for at least 30 minutes and up to 4 hours to further dry the skin and allow the seasoning to penetrate.

Preheat oven

Preheat the oven to 425°F (220°C). Place a rack in the middle position. If you have a convection setting, use it for extra crispiness and reduce temperature to 400°F (204°C).

Arrange for baking

Line a rimmed baking sheet with foil for easier cleanup and place a wire rack on top. Arrange the wings in a single layer with space between pieces so hot air can circulate.

Bake first stage

Bake for 25 minutes without opening the oven. This cooks the wings through and begins browning.

Flip and finish

Carefully flip each wing using tongs or a spatula. Return to the oven and bake an additional 15–20 minutes, until skin is deeply golden-brown and crisp and an instant-read thermometer inserted into the meaty part reads 165°F (74°C). Total bake time ~40–45 minutes depending on wing size.

Melt butter

While the wings finish baking, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second intervals, stirring between bursts.

Combine sauce ingredients

Add the hot sauce, honey (or brown sugar), apple cider vinegar, Worcestershire sauce, and salt to the melted butter. Whisk over low heat until fully combined and glossy. Taste and adjust heat or sweetness to preference.

Toss wings in sauce

When wings are done and very hot, transfer them immediately to a large clean bowl. Pour the sauce over the wings and toss gently until evenly coated. For a crispier result, reserve some sauce for dipping and brush a light coating only, or serve sauce on the side.

Transfer wings to a serving platter. Sprinkle chopped parsley or sliced scallions over the top. Serve immediately with blue cheese or ranch dressing and celery sticks on the side.

Leftovers can be reheated in a 400°F (204°C) oven for 8–10 minutes to re-crisp.