Wings Recipe

Preheat and dry wings

Preheat oven to 425°F (220°C). Pat the chicken wings dry with paper towels to remove as much surface moisture as possible — this helps them crisp.

Place wings in a large bowl. Sprinkle kosher salt, black pepper, and baking powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder promotes browning and crisping in the oven.

Combine the garlic powder, onion powder, smoked paprika and cayenne in a small bowl, then toss into the wings so the spice mix adheres to the surface.

Arrange wings bone-side down on a wire rack set over a rimmed baking sheet lined with foil for easier cleanup. Space them so air can circulate; do not crowd.

Bake in the preheated oven for 25 minutes. After 25 minutes, flip each wing and continue baking another 15–20 minutes until deep golden brown and the internal temperature reaches 165°F (74°C). Total bake time ~40–45 minutes depending on wing size.

For extra crispness, switch oven to broil for 2–3 minutes at the end, watching closely to prevent burning.

While wings bake, make the sauce: melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Add the hot sauce, honey, apple cider vinegar and salt. Whisk until smooth and warmed through. Taste and adjust seasoning.

When wings are done, transfer them to a large clean bowl. Pour the warm sauce over the wings and gently toss until all pieces are evenly coated. If you prefer saucier wings, reserve a few tablespoons of sauce to serve on the side.

Arrange sauced wings on a platter. Sprinkle with chopped parsley if using. Serve immediately with blue cheese or ranch dressing and celery sticks.

If making ahead: keep wings and sauce separate; reheat wings in a 400°F (200°C) oven for 6–8 minutes to crisp, then toss with warmed sauce just before serving.