Chicken Wings Recipe
1 lb. of crisp chicken wings served with your choice of one dip. wing flavours: buffalo, salt & pepper. dips: buttermilk ranch, roasted garlic mayo, maple bacon, honey garlic mayo. Add carrots & celery $4.00
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.
Wings
Buffalo Sauce (for buffalo-flavoured wings)
Salt & Pepper Seasoning (for salt & pepper wings)
Dips (choose one)
Optional Garnish / Add-on
Pan / Frying
Method
Wings - Prep & Crisping
- 1
Preheat and dry
Preheat oven to 425°F (220°C) if baking. Pat wings very dry with paper towels, removing any excess moisture — this is key to crisp skin.
- 2
Trim and separate (if necessary)
If wings are whole, separate into drumette and flat by cutting at the joint. Reserve tips for stock or discard.
- 3
Coat for crispness
In a large bowl, toss wings with 1 tsp baking powder, 1 tbs vegetable oil, 3 tsp kosher salt and 1 tsp black pepper until evenly coated. If making Salt & Pepper wings, also add 1 tsp cornstarch and 0.5 tsp garlic powder (these are listed in Salt & Pepper section) and mix to coat.
- 4
Bake method (recommended for 1 lb)
Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, leaving space between pieces. Bake at 425°F (220°C) for 25 minutes, then flip and bake another 10–12 minutes until skin is deep golden and crisp. Internal temperature should reach 165°F (74°C).
- 5
Fry method (alternative)
Heat oil in a deep pot to 350°F (175°C). Fry wings in batches for 8–10 minutes until golden and cooked through. Drain on paper towels and season immediately with a pinch of salt.
Buffalo Sauce
- 6
Make sauce
In a small saucepan over low heat, melt 2 tbs unsalted butter. Whisk in 3 tbs hot sauce, 0.5 tsp white vinegar, 1 tsp honey (optional) and 0.25 tsp garlic powder until smooth and warm. Remove from heat.
- 7
Toss wings in sauce
Place hot cooked wings in a large bowl, pour buffalo sauce over them, and toss gently to coat evenly. Serve immediately with chosen dip.
Salt & Pepper Finish
- 8
Season after cooking
If you prepared wings with the Salt & Pepper seasoning in the coat step, after cooking toss wings gently in a bowl so the salt & pepper evenly adheres. Taste and adjust with a small sprinkle of coarse sea salt or black pepper if desired.
Dips (make one)
- 9
Buttermilk Ranch (single-portion)
Combine 3 tbsp mayonnaise, 2 tbsp buttermilk, 0.5 tsp dried dill (or 1 tsp fresh), 0.25 tsp garlic powder, 0.25 tsp onion powder, and salt & pepper to taste. Whisk until smooth and chill briefly before serving.
- 10
Roasted Garlic Mayo (single-portion)
Mix 3 tbsp mayonnaise with 1 roasted garlic clove (mashed to a paste), 0.5 tsp lemon juice, and a pinch of salt. Stir until uniform. (To roast garlic quickly: wrap a clove in foil with a drop of oil and roast at 400°F for 20 minutes.)
- 11
Maple Bacon Dip (single-portion)
Crumble 1 slice cooked bacon and stir into 3 tbsp mayonnaise with 1 tsp pure maple syrup and a pinch of black pepper. Combine and serve.
- 12
Honey Garlic Mayo (single-portion)
Whisk together 3 tbsp mayonnaise, 1 tsp honey, 0.5 tsp finely minced garlic (or 0.25 tsp garlic powder), and 0.25 tsp rice vinegar or lemon juice until smooth.
- 13