Ingredients
Equipment
Method
Step 1: Preheat the Oven
- Preheat your oven to 230°C / 450°F with the rack positioned in the upper third of the oven. Place a wire rack inside a large rimmed baking sheet and set aside while the oven comes to temperature, which takes approximately 15 minutes.
Step 2: Dry the Wings
- Arrange the split wing pieces on a clean cutting board and press paper towels firmly against every surface of each piece. Repeat with fresh paper towels until no visible moisture remains on the skin, which is the key condition for achieving a crisp exterior.
Step 3: Mix the Spice Rub
- Combine the kosher salt, baking powder, smoked paprika, garlic powder, onion powder, cayenne pepper, and black pepper in a medium mixing bowl and stir until the mixture is uniform in color with no visible streaks of individual spices.
Step 4: Coat the Wings
- Add the dried wing pieces to the mixing bowl, drizzle the oil over the top, and toss with tongs until every surface of each piece is evenly coated in the spice rub. The coating should look dry rather than wet or pasty.
Step 5: Arrange on the Rack
- Place the coated wing pieces skin-side up on the prepared wire rack in a single layer, leaving at least 2 centimeters of space between each piece so hot air circulates freely around every surface during baking.
Step 6: Bake the Wings
- Slide the baking sheet into the preheated oven and bake at 230°C / 450°F for 45 minutes without opening the door. The wings are ready when the skin is deep golden brown, visibly blistered in spots, and an instant-read thermometer inserted into the thickest drumbeat reads 74°C / 165°F.
Step 7: Sauce or Rest
- Remove the baking sheet from the oven and rest the wings on the rack for 5 minutes to allow the juices to redistribute. If saucing, transfer the wings immediately to a large bowl, pour the hot sauce and butter mixture over them, and toss with tongs for 30 seconds until every piece is evenly glazed.
Step 8: Serve
- Transfer the wings to a serving platter and serve within 10 minutes while the skin retains its texture. Pair with celery sticks, carrot sticks, and a blue cheese or ranch dipping sauce on the side.
Notes
- Storage: transfer cooled wings to an airtight container and refrigerate for up to 3 days. Reheat on a wire rack in a 200°C / 400°F oven for 10 minutes to restore crispness.
- Make-ahead: season the wings with the dry rub and refrigerate uncovered on the wire rack for up to 24 hours before baking. The uncovered rest dries the skin further and produces a noticeably crispier result.
- Baking powder tip: aluminium-free baking powder raises the skin pH slightly, which accelerates the Millard browning reaction and creates a crispier texture without affecting flavor. Do not substitute regular baking soda as it will leave a metallic taste.
- Sauce variations: swap the hot sauce butter for 3 tablespoons of honey mixed with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil for a Korean-style glaze, or use 2 tablespoons of garlic butter alone for a milder finish.
- Scaling: this recipe doubles cleanly. Use two baking sheets on separate oven racks and rotate them at the 22-minute mark to ensure even browning across both trays.