Wings Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Pat the 8 wing pieces very dry with paper towels — removing surface moisture helps them crisp.

Season and coat

In a large bowl, toss the wings with 1 tablespoon olive oil until lightly coated. In a small bowl combine 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp baking powder. Sprinkle the seasoning mixture over the wings and toss thoroughly so each piece is evenly coated.

Arrange and roast

Arrange the wings in a single layer on the wire rack, leaving small space between pieces for air circulation. Roast in the preheated oven for 20 minutes.

Flip and finish cooking

After 20 minutes, flip each wing and roast another 12–18 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total time will be about 32–38 minutes depending on wing size. If desired, for an extra charred finish, switch to broil for 1–2 minutes watching closely.

Hold and rest

Remove wings from the oven and let rest 3–4 minutes on the rack. Transfer to a serving plate. Keep plain if serving sauces on the side.

While the wings roast, combine 1/2 cup sliced cucumber, 1/2 cup halved cherry tomatoes, 1/4 cup shredded carrots, 1/4 cup thinly sliced celery and 1 tablespoon chopped cilantro in a bowl. Add 1 teaspoon lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Toss gently and refrigerate until serving so vegetables stay chilled and crisp.

In a small bowl whisk together 1/4 cup mayonnaise, 1/4 cup sour cream and 2 tablespoons buttermilk until smooth. Stir in 1 teaspoon ranch seasoning (or the dried herb blend), 1/2 teaspoon minced chipotle in adobo, 1/2 teaspoon lime juice, 1 teaspoon chopped cilantro and 1/8 teaspoon salt. Taste and adjust heat or acidity. Chill until ready to serve.

Warm or serve sauces at room temperature depending on type: buffalo sauce can be served warm (briefly microwave 15–20 seconds) or room temperature; BBQ or honey-garlic are served at room temperature. Place sauces in small ramekins and serve alongside the wings so guests can choose.

Plate 8 wings with a generous scoop of chilled vegetables on the side, a ramekin of Southwest Ranch, and the chosen sauce(s) in separate small dishes. Garnish wings and vegetables with chopped parsley or cilantro and serve lime wedges for squeezing over the wings.