8-piece Wings Recipe

Preheat

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top; lightly oil the rack.

Pat the 8 chicken wing pieces very dry with paper towels. Dry skin crisps better.

In a large bowl combine 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbs baking powder. Add wings and toss thoroughly so each piece is evenly coated.

Arrange the wings in a single layer on the prepared rack, skin side up, with space between pieces for air circulation.

Bake on the middle rack for 25 minutes. After 25 minutes, flip wings and bake an additional 10–15 minutes until skin is deep golden and internal temperature reaches 165°F (74°C) and skin is crisp.

Remove wings to a large clean bowl and let rest 3 minutes while you make the sauce.

While wings bake, melt 2 tbs unsalted butter in a small saucepan over low heat (or in a microwave-safe bowl for 20–30 seconds). Do not let the butter brown.

Add 1/2 cup hot sauce to the melted butter and whisk until combined. Stir in 1 tsp honey, 1 tsp apple cider vinegar, 1/4 tsp garlic powder and 1/4 tsp smoked paprika (if using). Warm gently for 1–2 minutes until sauce is glossy and slightly thickened. Taste and adjust — add a pinch of salt if needed or more honey for sweetness.

Pour about half the sauce over the rested wings in the bowl. Toss vigorously to evenly coat each wing. Reserve remaining sauce for dipping or to add more glaze after serving.

Transfer sauced wings to a serving plate. Sprinkle optional chopped parsley over the wings for color.

Serve immediately with celery and carrot sticks and 1/4 cup blue cheese dressing or ranch on the side. Offer reserved sauce for extra saucing.

Notes: If you prefer extra-crispy wings, after saucing you can return wings to a hot oven (450°F/230°C) or a preheated air fryer for 2–3 minutes to set the glaze—watch closely to avoid burning.