Whole Wings Recipe

Pat dry

Preheat oven to 425°F (220°C). Pat the whole wings thoroughly dry with paper towels — removing surface moisture helps them crisp.

Trim (if needed)

If the tips are still attached, trim them off (reserve for stock). Ensure you have 10 whole wing pieces (drumette+flat).

Make rub

In a large bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, and baking powder. Stir until evenly mixed. The baking powder helps the skin crisp in the oven.

Coat wings

Toss the dried wings in the dry rub mixture until each wing is evenly coated. Use your hands to rub the mixture into crevices. Let rest on a wire rack set over a baking sheet for 10–15 minutes while the oven finishes heating — this helps the coating set.

Arrange the seasoned wings skin-side up on a wire rack set inside a rimmed baking sheet. Make sure wings are spaced in a single layer with some air between pieces for even crisping.

Place the sheet on the middle rack of the preheated oven. Bake at 425°F (220°C) for 25 minutes, then flip each wing and continue baking for an additional 12–15 minutes, or until the skin is deep golden-brown and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total bake time ~37–40 minutes.

Optional high-heat finish: For extra crispness, switch oven to broil on high for 2–3 minutes, watching carefully to avoid burning.

Make sauce

While wings finish baking, melt unsalted butter in a small saucepan or microwave-safe bowl. Stir in hot sauce and honey (if using) until smooth and combined. Taste and adjust heat or sweetness to preference.

Toss or brush

Place the hot wings in a large bowl, pour the sauce over them, and toss gently to coat each wing evenly. Alternatively, brush sauce onto wings on a plate to keep skin crisper (serve extra sauce on the side).

Garnish and serve

Transfer wings to a serving plate, sprinkle with chopped parsley, and serve immediately with celery, carrot sticks, and blue cheese or ranch dressing if desired.