Half Wings Recipe

Pat the 5 bone-in chicken wings very dry with paper towels. Dry skin crisps better and helps the baking powder adhere.

If wings are whole, separate at the joint to create drumette and flat pieces; discard tips or save for stock. Leave as-is if already separated.

Place wings in a bowl and toss with 1 tsp kosher salt, 1 tsp black pepper and 1 tablespoon aluminum-free baking powder until evenly coated. Let sit uncovered in the refrigerator for 20–30 minutes (this helps dry the skin and promote crispness). If short on time, proceed immediately.

Oven method (recommended for even cooking and crisp skin)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly brush or spray the rack with 1 tablespoon neutral oil to prevent sticking. Arrange wings in a single layer with space between pieces. Roast for 35–45 minutes, flipping once at about 20–25 minutes, until skin is deep golden and internal temperature reaches 165°F (74°C) and exterior is crisp.

Stovetop/fry method (quicker, extra crispy)

Heat 1/2 inch neutral oil in a heavy skillet over medium-high heat to 350°F (175°C). Working in batches if needed, fry wings 7–9 minutes per side until crisp and cooked through (internal temperature 165°F/74°C). Drain on a paper towel-lined plate.

While wings cook, combine 3 tbs hot sauce, 2 tbs unsalted butter, 1 tbs honey, 1 tsp soy sauce, 1 tsp apple cider vinegar, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp crushed red pepper flakes, and 1 tsp salt in a small saucepan over low heat.

Warm gently, stirring, until butter melts and ingredients are fully combined (about 2–3 minutes). Taste and adjust heat/sweetness by adding more hot sauce or honey as desired. Keep sauce warm on the lowest heat setting or transfer to a heatproof bowl.

When wings are cooked, transfer them to a large bowl. Pour the warm Steve's Lava Chicken sauce over the wings.

Toss vigorously until every wing is evenly coated (about 30 seconds). If you prefer a thicker glaze, return sauced wings to the hot oven or skillet for 2–3 minutes to set the sauce.

Transfer wings to a serving plate. Sprinkle with chopped fresh parsley if using and serve with lemon wedges on the side for squeezing.