Bone-in Wings Recipe

1. Pat the wings very dry with paper towels. Removing surface moisture helps them crisp.

2. If whole wings are used, separate drumette and wingette at the joint and discard wing tip or reserve for stock. Keep skin intact.

3. In a large bowl, toss wings with baking powder and 1 tsp kosher salt until evenly coated; if desired, add 1 tbsp neutral oil to promote even browning. Spread wings in a single layer on a wire rack set over a rimmed baking sheet. Refrigerate uncovered for 30 minutes to 2 hours to further dry the skin (optional but recommended).

4. Preheat and Arrange

Preheat the oven to 425°F (220°C). Position an oven rack in the middle. Leave wings on the rack over the rimmed sheet to catch drips.

5. Bake

Bake wings for 25 minutes. Carefully flip each wing and continue baking for another 15–20 minutes, until skins are deep golden-brown and internal temperature at the thickest part reaches 165°F (74°C) and juices run clear. Total bake time ~40–45 minutes depending on wing size.

6. Optional Broil for Extra Crisp

If you want extra crisp skin, switch the oven to broil on high for 2–4 minutes, watching constantly to avoid burning. Remove when skin is blistered and crisp.

7. While wings cook, combine all Louisiana Kick rub ingredients (paprika, cayenne, onion powder, garlic powder, oregano, thyme, brown sugar, 1 tsp salt, 1 tsp black pepper) in a small bowl and whisk to blend evenly.

8. When wings are done, transfer half to a clean large bowl. Sprinkle half of the Louisiana Kick rub over the wings and toss gently to coat evenly, using tongs so the hot skin picks up the spices. Taste one and add more rub to suit your spice preference. Serve remaining rub on the side for guests who want extra heat.

9. If using the lemon pepper rub, combine lemon zest, cracked black pepper, 1 tsp kosher salt, garlic powder, and dried parsley in a small bowl and stir to combine. If you prefer a saucier finish, melt 2 tbsp butter and mix with the rub to create a lemon-pepper baste.

10. Transfer the remaining wings to a separate bowl. For a dry finish, sprinkle the lemon pepper rub over the hot wings and toss to coat. For a richer, more clingy coating, toss wings with the melted butter first, then add the lemon pepper rub and toss until evenly coated.

11. Squeeze fresh lemon over coated wings just before serving for bright acidity (optional). Garnish with chopped parsley if desired.

12. Arrange the two styles of wings on a serving platter or separate plates (Louisiana Kick and Lemon Pepper). Offer extra rubs, lemon wedges, and napkins.

13. Leftovers: store cooled wings in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes.