This recipe is one of very few ways I’ve found to get crispy skins on wings without deep-frying them. Note that the lack of a deep fryer doesn’t make these healthy per se, but it certainly makes the cleanup easier.

For a traditional buffalo-style sauce, try this.

If I have a signature recipe, it’s this one. I originally got it from my uncle, and I’ve been developing and adapting it for close to 15 years now. It’s very flexible—feel free to make whatever subsitutions you feel are appropriate. But do be sure to use the best paprika you can …