Chicken Wings (10) Recipe

Prepare wings

Pat the wings dry with paper towels. If whole, separate at the joint into drumette and flat (or leave whole). Drying helps the skin crisp.

In a large bowl, combine kosher salt, black pepper and baking powder. Add the wings and toss thoroughly until evenly coated. The baking powder helps dry the skin and promote browning/crisping.

Oven method (recommended for crisp skin)

Preheat the oven to 230°C / 450°F. Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces. Roast for 25 minutes, then flip each wing and roast another 10–15 minutes until deep golden and crispy and internal temperature registers 74°C / 165°F. If you want extra crispness, finish under the broiler 1–2 minutes watching carefully.

Alternative: Pan-fry

Heat 1–2 tbs oil in a large skillet over medium-high heat. Add wings in a single layer (do in batches if crowded). Cook 6–8 minutes per side, turning occasionally, until cooked through and skin is browned and crisp. Transfer to a plate lined with paper towels to drain.

While wings are roasting (or immediately after removing from pan), whisk together vegetable oil, soy sauce, honey, lemon juice, minced garlic, smoked paprika and hot sauce (if using) in a small bowl until combined and slightly glossy.

When wings are fully cooked and still hot, place them in a large clean bowl, pour the sauce over the wings, and toss to coat evenly. The residual heat will mellow the garlic and set the glaze. Taste one and adjust with extra salt, honey or hot sauce if desired.

Transfer sauced wings to a serving platter. Sprinkle with chopped parsley if using and serve with lemon wedges on the side for squeezing over.

Serve immediately while hot and crisp. Leftovers can be refrigerated up to 3 days and reheated in a hot oven (220°C / 425°F) for 8–10 minutes to re-crisp.