Bone-in Wings Recipe

Prepare wings

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

If whole wings, separate wingette and drumette at the joint and discard wing tip or save for stock. Ensure pieces are roughly uniform in size.

In a large bowl, combine kosher salt, black pepper and baking powder. Toss wings in the mixture until evenly coated. The baking powder is key for crispiness — it raises pH and dries the skin.

Arrange wings on a wire rack set over a rimmed baking sheet, spaced in a single layer so air can circulate. For best results, refrigerate uncovered for 30–60 minutes to further dry the skin (optional).

Preheat oven to 425°F (220°C). Place the baking sheet with rack in the oven and roast for 25 minutes. After 25 minutes, flip each wing and roast another 15–20 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total roast time typically 40–45 minutes depending on size.

If using the dry rub, mix paprika, garlic powder, onion powder and cayenne in a small bowl. After tossing wings with salt/pepper/baking powder (before resting or roasting), sprinkle the dry rub evenly and toss to coat.

Make sauce

While wings roast, melt unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. Add hot sauce, honey, apple cider vinegar, Worcestershire sauce and salt. Whisk until smooth and warmed through. Taste and adjust: add more honey for sweetness or more vinegar for tang.

Transfer finished hot wings to a large clean bowl. Pour most of the warm sauce over the wings, reserving 1–2 tablespoons for serving. Toss vigorously until wings are fully coated.

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

If you prefer extra crispness, return sauced wings to the oven on a sheet for 3–5 minutes at 450°F (230°C) to set the sauce — watch closely to avoid burning.