Bone-in Wings Recipe

Trim and dry

If wings are whole, separate into drumettes and flats using a sharp knife at the joint (discard tips or save for stock). Pat the wings very dry with paper towels — drying is critical for crispness.

Place wings in a large bowl. Sprinkle kosher salt and black pepper over wings and toss to evenly season.

In a small bowl combine smoked paprika, garlic powder, onion powder, ground cumin, cayenne pepper, and brown sugar. Mix well.

If using coating for extra crisp, sprinkle cornstarch and baking powder over the seasoned wings (add to the large bowl). Toss thoroughly to evenly coat every wing in the dry mix. The baking powder helps create a crisp skin; the cornstarch adds lightness.

Preheat oven to 230°C (450°F). Line 1 large rimmed baking sheet with foil and place a wire rack on top. Lightly oil the rack so wings don’t stick.

Arrange wings in a single layer on the wire rack, leaving space between pieces for air circulation. Overcrowding reduces crispness.

Roast for 25 minutes. After 25 minutes, flip wings and roast another 12–18 minutes until skin is deep golden-brown and internal temperature at the thickest part reads 75°C (165°F). If you like them extra crispy, broil 2–3 minutes at the end, watching closely so they don’t burn.

While wings roast, melt butter in a small saucepan over low heat. Add hot sauce, honey, and apple cider vinegar. Whisk until sauce is smooth and warm but not boiling. Taste and adjust: add more honey for sweetness or more vinegar for tang.

When wings are cooked and crispy, transfer them (in batches if needed) to a large clean bowl. Pour a portion of the warm basting sauce over the wings and toss gently to coat each piece evenly. Reserve a little sauce for serving if desired.

Place coated wings on a serving platter. Sprinkle chopped parsley over the top if using.

Serve immediately with celery sticks, carrot sticks, and blue cheese dressing or ranch on the side for dipping.