(4) Wings Recipe

Pat dry and trim

Preheat oven to 425°F (220°C). Pat the 4 wings dry with paper towels. If they are whole wings, split into drumette and flat and discard wing tips or save for stock. Trim excess skin if desired.

Place wings in a medium bowl. Sprinkle 1 tsp salt and 1 tsp black pepper over wings and toss to coat evenly.

In a small bowl, combine 1 tsp baking powder, 1 tsp garlic powder and 1 tsp smoked paprika. Sprinkle the dry mixture over the wings and toss until each piece is evenly coated. The baking powder helps crisp the skin in the oven.

Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the wings in a single layer on the rack, spacing them so air can circulate.

Roast in the preheated oven for 25 minutes. After 25 minutes, flip each wing and roast for an additional 10–15 minutes until the skin is deep golden brown and internal temperature reaches 165°F (74°C). Total roasting time ~35–40 minutes depending on wing size.

If you prefer extra-crisp skin, switch the oven to broil on high for 2–3 minutes at the end—watch closely to avoid burning.

While wings roast, prepare the buffalo-style sauce. In a small saucepan over low heat, melt 2 tbsp butter. Once melted, whisk in 3 tbsp hot sauce, 1 tsp honey, 1 tsp apple cider vinegar and 1/4 tsp salt until combined and warmed through. Remove from heat.

When wings are done, transfer them to a clean bowl. Pour the warm sauce over the wings and toss gently until each wing is evenly coated. Taste and adjust hot sauce or honey for heat/sweetness balance.

Arrange sauced wings on a plate, sprinkle with 1 tbsp chopped parsley or chives. Serve immediately with 1/4 cup blue cheese or ranch dressing on the side for dipping.

If you opted not to sauce the wings, serve them plain or with dipping sauce on the side.