Wings Recipe
Our signature wings (baked upon GF honey BBQ, GF spicy garlic, carolina gold, GF hot honey, or GF hot sauce). Served w/ranch.
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Ingredients
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Wings
Sauce - choose one
To finish & serve
Method
Wings
- 1
Preheat and prep
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly oil the rack or sheet so wings won't stick.
- 2
Dry and season
Pat the wings thoroughly dry with paper towels. Place wings in a large bowl and sprinkle with kosher salt, black pepper, and baking powder. Toss until wings are evenly coated. The baking powder helps crisp the skin in the oven (use aluminum-free to avoid metallic taste).
- 3
Arrange and bake
Arrange wings in a single layer on the wire rack with space between pieces for air circulation. Bake at 425°F (220°C) for 25 minutes. After 25 minutes, flip each wing and continue baking for another 15–20 minutes, until skin is deep golden brown and internal temperature reaches 165°F (74°C). Total bake time ~40–45 minutes depending on oven and wing size.
Sauce - choose one
- 4
Warm the sauce
While wings finish baking, pour your chosen 1/2 cup sauce into a small saucepan and warm over low heat for 3–4 minutes, stirring occasionally, until slightly thinned and hot. Do not boil. If using GF hot honey or honey-based sauce and you want it stickier, warm gently and add 1 tsp water only if too thick.
- 5
Toss wings in sauce
When wings are done, transfer them hot to a large heatproof mixing bowl. Pour the warmed sauce over the wings and toss with tongs until evenly coated (about 30–45 seconds). For a saucier finish, reserve 1–2 tbsp sauce to brush on after plating.
To finish & serve
- 6
Place sauced wings on a serving platter. If desired, brush with reserved sauce for extra gloss. Sprinkle chopped parsley over the wings for color. Serve immediately with a 1/2 cup ramekin of GF ranch dressing and lemon wedges on the side.
- 7
Storage and reheating: Store leftover wings and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, bake at 375°F (190°C) for 10–12 minutes until hot, then toss in warm sauce.