Chicken Wings Recipe

Prepare wings

If your wings are whole, separate them into drumettes and flats by cutting through the joint and discard the tip or save for stock. Pat wings very dry with paper towels to ensure crisping.

Place the dried wings in a large bowl. Add kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and baking powder. Drizzle olive oil over the wings. Toss thoroughly until each piece is evenly coated. The baking powder helps create a crisp exterior in the oven.

Arrange a wire rack on a foil-lined baking sheet (for easier cleanup). Spread the wings in a single layer on the rack, leaving space between pieces for air circulation. For best results, place the sheet uncovered in the refrigerator for 30–60 minutes to dry the skin further (optional).

Preheat oven to 425°F (220°C). Roast on the middle rack for 25 minutes, then rotate the pan and roast another 15–20 minutes, or until skin is deep golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For extra crispness, broil on high for 2–3 minutes watching closely to avoid burning.

While the wings roast, make the sauce. In a small saucepan over low heat, melt the unsalted butter. Once melted, add the hot sauce, honey (if using), apple cider vinegar, Worcestershire sauce, and salt. Stir until fully combined and heated through, about 2–3 minutes. Do not boil. Taste and adjust seasoning.

When wings are done, transfer them to a large mixing bowl. Pour the warm sauce over the wings and toss gently until each wing is evenly coated. If you prefer a saucier finish, reserve a few tablespoons of sauce to drizzle when serving.

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

If you did not use the sauce, serve wings plain with dipping sauces on the side.