Chicken Wing Recipe

Prep the wings

Pat the wings dry with paper towels. If not already split, separate wings into drumettes and flats by cutting through the joint; discard the tips or save for stock.

Season

In a large bowl, combine kosher salt, black pepper, garlic powder, and paprika. Add the wings and the neutral oil. Toss thoroughly so each piece is evenly coated with oil and spices. Let sit 20–30 minutes at room temperature or cover and refrigerate for up to 2 hours for deeper flavor (bring to room temperature for 20 minutes before cooking if chilled).

Preheat and arrange

Preheat your oven to 220°C (425°F). Line a baking sheet with foil and place a wire rack on top. Arrange wings on the rack in a single layer with space between pieces so hot air circulates. Alternatively, preheat an air fryer to 200°C (400°F) and arrange wings in a single layer (cook in batches if necessary).

Bake for crisp skin

Bake in the preheated oven for 25 minutes. After 25 minutes, flip each wing and continue baking for another 15–20 minutes until skin is crisp and internal temperature reaches 75°C (165°F) and the wings are golden. If using an air fryer, cook 20–25 minutes, shaking the basket every 6–8 minutes, until crisp and cooked through.

Optional high-heat finish

For extra crispiness, switch the oven to broil (grill) on high for 2–4 minutes after baking—watch carefully so they do not burn. Remove wings from the oven and let rest 2 minutes on the rack.

Make the sauce

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 bursts. Whisk in the hot sauce, honey or maple syrup, and apple cider vinegar until smooth and slightly glossy. Taste and adjust: add more honey for sweetness, more hot sauce for heat, or a pinch of salt if needed.

Toss wings in sauce

Place the hot wings in a clean large bowl. Pour the warm sauce over the wings and toss quickly but gently to coat each piece evenly. Return sauced wings to the rack or a serving plate for 1–2 minutes to let the sauce set if you prefer less sauciness.

Garnish

Sprinkle the chopped fresh parsley over the sauced wings for color and a fresh note.

Serve the wings hot with celery and carrot sticks alongside a bowl of blue cheese dressing or ranch for dipping. Arrange extra napkins — wings can be saucy and hands-on. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 190°C (375°F) oven for 8–10 minutes to re-crisp.