Chicken Wings Recipe

Prepare and dry

Pat the chicken wing sections very dry with paper towels. Removing surface moisture is key for crisping.

Season

Place wings in a large bowl. Sprinkle kosher salt and freshly ground black pepper over the wings and toss to coat evenly.

In a small bowl combine paprika, garlic powder, onion powder, ground cumin, and cayenne. Sprinkle the dry rub over the seasoned wings and toss until evenly coated.

Add baking powder and oil

Sprinkle the baking powder over the wings and drizzle with 1 tablespoon neutral oil. Toss thoroughly so each wing gets a light coating. The baking powder helps dry and crisp the skin during cooking.

Arrange for cooking

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack with space between pieces so hot air can circulate.

Bake

Bake the wings for 25 minutes. Flip each wing and continue baking another 15–20 minutes until skin is deep golden-brown and crisp and internal temperature reaches at least 165°F (74°C). Total time ~40–45 minutes depending on wing size.

Optional high-heat finish

If you want extra crispness, switch the oven to broil for 2–4 minutes after baking, watching closely to avoid burning.

While wings bake, make the sauce: in a small saucepan over low heat melt the butter. Add hot sauce, honey, lime juice and the extra teaspoon of honey if using. Whisk until smooth and warmed through. Keep warm on very low heat or in a small insulated container.

When wings are done, transfer them to a clean large bowl. Pour the warm sauce over the wings and toss gently to coat. Alternatively, serve the sauce on the side for dipping.

Arrange wings on a platter. Garnish with chopped parsley if desired. Serve immediately with blue cheese or ranch dressing and celery sticks.

Leftovers: cool to room temperature, refrigerate in an airtight container up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes.