Chicken Wings Recipe

Prep wings

Pat chicken wings dry with paper towels. If whole wings, separate at the joint into drumettes and flats and discard wing tips or reserve for stock. Place wings in a large bowl or zip-top bag.

In a small bowl, combine kosher salt, black pepper, baking powder, garlic powder and paprika. Sprinkle the dry mix over the wings. Toss thoroughly with clean hands or tongs so each wing is evenly coated.

Arrange a wire rack on a rimmed baking sheet (or use two baking sheets). Place wings skin-side up on the rack in a single layer with space between pieces. Let sit 15 minutes at room temperature while you preheat the oven; this helps dry the skin and activates the baking powder for crisping.

Preheat oven to 230°C (450°F). Roast wings on the middle rack for 25 minutes, then flip each wing and continue roasting another 20–25 minutes, until the skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part reads 75°C (165°F). Total roasting time: 45–50 minutes depending on wing size.

Make sauce

While wings roast, make the sauce. In a small saucepan over low heat, melt the unsalted butter. Once melted, whisk in the hot sauce, honey, apple cider vinegar and Worcestershire sauce. Warm gently until combined and slightly thickened, about 2–3 minutes. Taste and add a pinch of salt if needed. Keep warm on the lowest heat or transfer to a heatproof bowl.

When wings are done, transfer them to a large clean bowl. Pour the warm sauce over the wings and toss quickly but gently until wings are evenly coated. If you prefer a saucier finish, reserve 2–4 tablespoons of sauce to drizzle when serving.

Transfer sauced wings to a serving platter. Sprinkle chopped fresh parsley over the top for color.

Serve immediately with blue cheese dressing or ranch and celery sticks on the side.

Leftovers: Store cooled, unsauced wings and extra sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat wings in a 200°C (400°F) oven for 8–10 minutes to crisp before tossing with warmed sauce.