Crispy Wings Recipe
Make Crispy Wings 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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Chicken & Marinade
Sauce (optional)
For Serving
Method
Prep & Dry
Pat dry
Pat the wings very dry with paper towels, removing any excess moisture. This is essential for crispiness.
Place the dried wings in a large bowl or a resealable plastic bag.
Season and coat
Add kosher salt, black pepper, garlic powder, onion powder, and baking powder to the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps draw moisture to the surface and promotes browning and crisping in the oven or air fryer.
If time allows, refrigerate the seasoned wings uncovered on a wire rack for 1 hour (or up to overnight) to further dry the skin for extra crispness.
Cooking (Oven)
Preheat oven
Preheat the oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and lightly oil the rack or spray with nonstick spray so wings won't stick.
Arrange the wings in a single layer on the wire rack, leaving space between pieces for air to circulate.
Bake on the middle rack for 25 minutes, then flip each wing and continue baking for an additional 15-20 minutes, or until the skin is deep golden-brown and internal temperature reaches 165°F (74°C). Total bake time ~40–45 minutes depending on size.
For extra crispness, switch the oven to broil on high for 2–4 minutes, watching carefully to avoid burning, until edges are blistered and crisp.
Cooking (Air Fryer) - alternative
Preheat air fryer to 400°F (200°C) if your model requires preheating.
Place wings in a single layer in the air fryer basket (cook in batches if necessary). Air fry for 20-25 minutes, shaking the basket or turning wings halfway through, until skin is crispy and internal temperature is 165°F (74°C).
Sauce (Optional)
Make the sauce
In a small saucepan or microwave-safe bowl, melt the unsalted butter over medium-low heat. Whisk in the hot sauce, honey, apple cider vinegar, Worcestershire sauce, and salt until smooth and warmed through. Taste and adjust salt or honey for sweetness if desired.
If you prefer a thicker glaze, simmer the sauce gently for 1–2 minutes to reduce slightly, then remove from heat.
Toss cooked wings in a large bowl with the sauce until evenly coated, or serve the sauce on the side for dipping.
Serve
Transfer wings to a serving platter. Garnish with celery and carrot sticks, and serve with blue cheese or ranch dressing on the side.
Serve immediately while hot and crisp.