Bone-in Wings (8) Recipe
Make Bone-in Wings (8) Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Dry brine / seasoning
For roasting (optional)
Sauce (optional - serve on side or toss)
To serve
Method
Prep & seasoning
Trim and pat dry
If wings are whole, separate into drumette and flat at the joint or leave whole per preference. Pat each wing very dry with paper towels — removing surface moisture helps skin crisp.
Dry-brine
Mix kosher salt, black pepper, garlic powder and smoked paprika in a small bowl. Sprinkle mixture evenly over wings, rubbing gently to coat all sides. Place wings on a wire rack set over a sheet pan (air around wings helps crisping). Refrigerate, uncovered, for at least 1 hour and up to overnight for best flavor and texture. If short on time, let sit at room temperature 15–20 minutes after seasoning while you preheat oven.
Roasting (oven method)
Preheat oven
Preheat oven to 425°F (220°C) with a rack in the middle. If using convection, reduce temperature to 400°F (200°C).
Coat and arrange
Brush or toss wings lightly with 1 tablespoon neutral oil or melted butter to promote browning. Arrange wings in a single layer on the wire rack over the sheet pan, skin side up, leaving space between pieces for air circulation.
Roast
Roast wings for 25 minutes, then flip or rotate pan for even browning and continue roasting another 10–15 minutes until skin is deep golden-brown and internal temperature at the thickest part reads 165°F (74°C). Total time ~35–40 minutes depending on size. For extra crispness, broil 1–2 minutes at the end, watching carefully to avoid burning.
Sauce (optional)
Make sauce
While wings roast, melt butter in a small saucepan over low heat or in microwave-safe bowl. Stir in hot sauce, honey, apple cider vinegar and Worcestershire. Heat gently until combined and glossy, whisking to emulsify. Taste and adjust: add more honey for sweetness, more vinegar for tang. Stir in chopped herbs if using.
Toss or serve
When wings are done, transfer them to a large bowl. Pour sauce over wings and toss gently to coat, or serve sauce on the side for dipping to keep skin crisp.
Finish & serve
Leftovers: cool completely, refrigerate in an airtight container up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.