Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Marinade / Dry Rub
Hot Sauce Glaze
For Frying (or Baking)
To Serve (optional)
Method
Prepare Chicken
- 1
Trim and pat dry
If not already separated, leave the 5 wing pieces as purchased (drumette + wingette). Pat each piece thoroughly dry with paper towels. Dry skin crisps better and helps the rub stick.
- 2
Apply dry rub
Combine salt, black pepper, garlic powder, onion powder, smoked paprika, and baking powder in a small bowl. Sprinkle and rub the mixture evenly over all wing pieces, making sure the baking powder coats the skin lightly. Let rest at room temperature for 15 minutes (or refrigerate up to 2 hours) to allow the flavors to penetrate and the skin to dry slightly.
Cook Wings
- 3
Option A — Deep-fry (recommended for crispiness)
Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 1 cup used here) and heat to 350°F (175°C). Dry wings again if any moisture appears. Working in a single layer and not crowding the pot, fry wings 3–5 minutes until pale golden and cooked through (internal temperature 165°F / 74°C). Remove with a slotted spoon and drain on a wire rack or paper towels. For extra crispiness, increase oil temperature to 375°F (190°C) and fry a second time for 45–60 seconds until deep golden and very crispy.
- 4
Option B — Oven-bake (lower oil option)
Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet lined with foil. Bake for 35–45 minutes, turning once halfway through, until skin is brown and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching carefully to avoid burning.
Make Hot Sauce Glaze
- 5
While the wings cook, melt the butter in a small saucepan over low heat. Add the hot sauce, honey, apple cider vinegar, and Worcestershire sauce. Stir until combined and warmed through, about 1–2 minutes. Taste and adjust: add the optional extra tablespoon of hot sauce if you want more heat, or a pinch of sugar if you prefer it slightly sweeter. Keep warm on the lowest heat.
Toss and Serve
- 6
Place cooked wings in a large heatproof bowl. Pour the warm hot sauce glaze over the wings and toss gently but thoroughly so each piece is evenly coated. If you prefer a thinner glaze, reserve a tablespoon or two to brush on after tossing.
- 7
Transfer wings to a serving plate. Serve immediately with celery sticks, blue cheese or ranch dressing, and lemon wedge if desired.