Wings Recipe

Pat dry and season

Preheat oven to 425°F (220°C). Pat the wings very dry with paper towels — removing surface moisture helps them crisp. Place wings in a large bowl and sprinkle with kosher salt, black pepper, and baking powder. Toss thoroughly so each wing is evenly coated. Let rest on a wire rack over a baking sheet for 10–15 minutes while the oven heats (this further dries the skin).

Arrange and roast

Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces for air circulation. Roast in the preheated 425°F oven for 25 minutes. After 25 minutes, flip each wing and continue roasting 15–20 minutes more until the skin is deep golden-brown and crisp and an instant-read thermometer inserted into the thickest part reads at least 165°F (74°C). Total cook time ~40–45 minutes depending on wing size.

Broil for extra crispness (optional)

If you want extra char and crispness, switch oven to broil on high for 2–3 minutes, watching closely to prevent burning.

Make buffalo sauce

While wings roast, melt the unsalted butter in a small saucepan over low heat (or microwave in brief bursts). Add Frank's RedHot, optional additional hot sauce, honey, apple cider vinegar, garlic powder, and a pinch of salt. Whisk until smooth and warm, then remove from heat. Taste and adjust heat or sweetness as desired.

Toss wings in sauce

When wings are done, transfer them to a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently but quickly so each wing is evenly coated. If you prefer a saucier finish, reserve a little sauce to brush on before serving.

Arrange sauced wings on a platter, garnish with chopped parsley if using, and serve immediately with celery sticks and blue cheese dressing for dipping.