8 Wings Recipe

Preheat and dry

Preheat your oven to 425°F (220°C). Pat the 8 wings thoroughly dry with paper towels. Removing surface moisture helps achieve a crispy skin.

Mix dry rub

In a small bowl, combine kosher salt, black pepper, sweet paprika, garlic powder, onion powder, and baking powder. Mix until evenly distributed.

Place the dried wings in a large bowl or zip-top bag. Sprinkle the dry rub mixture over the wings and toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin in the oven.

Arrange and roast

Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the seasoned wings in a single layer on the rack, spaced so air can circulate. Roast in the preheated oven for 25 minutes.

Flip and continue roasting

After 25 minutes, flip each wing and roast for an additional 12–18 minutes, until the skin is deeply golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total oven time ~37–43 minutes depending on wing size and oven.

Optional broil for extra crisp

If you want extra blistering, switch oven to broil on high for 1–3 minutes, watching carefully to avoid burning.

Make sauce

While wings finish, melt butter in a small saucepan over low heat. Add hot sauce, honey, and apple cider vinegar. Whisk until combined and warm but not boiling, then remove from heat.

Toss or serve

Place the hot cooked wings in a large bowl. Pour the sauce over the wings and toss gently to coat. Alternatively, serve the wings plain with sauce on the side for dipping. Garnish with chopped parsley if desired.

Transfer wings to a serving plate with celery and carrot sticks and a small bowl of blue cheese or ranch dressing. Serve immediately while hot and crispy.