Wings 10 Pc. Recipe
Make Wings 10 Pc. Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wings
Optional Serving Sauce (Buffalo-style)
Optional Dippers / Garnish
Method
Wings
Prep and dry
Pat the 10 chicken wings very dry with paper towels. Removing surface moisture helps them crisp in the oven or fryer.
Split (optional)
If wings are whole and you prefer pieces, separate into drumettes and flats by cutting at the joint, discard wing tips or save for stock.
Season and coat
In a large bowl, combine 1 tablespoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon smoked paprika. Add the wings and 1 tablespoon neutral oil. Toss thoroughly so each wing is evenly coated with the dry mix and oil. The baking powder helps create a crispy exterior.
Refrigerate (optional but recommended)
Place the coated wings on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 30–60 minutes to dry the skin further. This step improves crispness.
Bake (crispy method)
Preheat oven to 425°F (220°C). Arrange wings in a single layer on the wire rack over the baking sheet, leaving space between pieces. Bake for 20 minutes, then flip each wing and bake another 15–25 minutes, until skin is deep golden brown and internal temperature reaches 165°F (74°C). Total baking time is typically 35–45 minutes depending on wing size and oven. For extra crispness, broil 1–2 minutes at the end while watching closely.
Fry (alternative method)
Heat 2–3 inches of neutral oil in a heavy pot or fryer to 350°F (175°C). Fry wings in batches, without overcrowding, for 8–10 minutes until golden brown and cooked through. Drain on paper towels and keep warm on a rack in a low oven.
Rest
Let wings rest 3–5 minutes to finish cooking and for juices to redistribute before saucing or serving.
Optional Serving Sauce (Buffalo-style)
Make sauce
In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Add 4 tablespoons hot sauce, 1 teaspoon honey, 1 teaspoon apple cider vinegar and 1/4 teaspoon salt. Stir until combined and warmed through, do not boil. Taste and adjust heat or sweetness as desired.
Toss wings in sauce
Place the cooked wings in a large bowl, pour the warm sauce over them, and toss gently until evenly coated.