Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. Line a rimmed sheet with foil and set a wire rack on top; oil the rack lightly. Pat 3 lb split chicken wings very dry with paper towels — dry skin crisps.

2. 2

   Toss the wings with 1 tablespoon baking powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder until evenly coated. Arrange in a single layer with space between pieces.

3. 3

   Roast 25 minutes, flip, and roast 20–25 minutes more until the skin is deep golden and crisp and the thickest pieces hit 165°F.

4. 4

   Whisk ⅓ cup hot sauce, 3 tablespoons melted unsalted butter, and 1 tablespoon honey. Toss the hot wings in the sauce until coated. Serve with celery and ranch. You want crisp oven chicken wings with a glossy spicy-sweet coating — not soggy pale skin or rubbery overbaked meat.