Chicken Wings Recipe
Make Chicken Wings Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Sauce (Honey-Sriracha Glaze)
Finish & Garnish
Method
Chicken & Marinade
- 1
Prep wings
Pat the wings very dry with paper towels. If not already split, separate wings at the joint into drumettes and flats and discard wing tips or save for stock. Place wings in a large bowl or rimmed baking sheet.
- 2
Season and coat
In a small bowl, combine kosher salt, black pepper, baking powder, garlic powder, and onion powder. Sprinkle the mixture evenly over the wings and toss with your hands or tongs until each piece is lightly and evenly coated. The baking powder helps the skin crisp in the oven.
- 3
Rest (optional)
For best results, place the coated wings on a wire rack set over a baking sheet, cover loosely, and refrigerate for 30–60 minutes to dry the skin. If short on time, proceed directly to baking.
- 4
Preheat oven
Preheat the oven to 425°F (220°C). Position a rack in the middle. Line a rimmed baking sheet with foil and place a wire rack on top; spray the rack lightly with oil or brush with a little oil to prevent sticking.
- 5
Arrange wings
Transfer wings to the prepared wire rack in a single layer with a little space between pieces so hot air can circulate and crisp the skin.
- 6
Bake first phase
Bake at 425°F (220°C) for 25 minutes. After 25 minutes, flip each wing and continue baking for another 15–20 minutes until the skin is deep golden brown and the internal temperature reaches 165°F (74°C) with crispy skin.
Sauce (Honey-Sriracha Glaze)
- 7
Make the glaze
While the wings bake, combine the butter, honey, Sriracha, soy sauce, lime juice, rice vinegar, and grated ginger (if using) in a small saucepan over low heat. Warm gently, whisking until butter melts and the mixture is glossy and slightly thickened, about 3–4 minutes. Do not boil. Taste and adjust heat or sweetness as desired.
- 8
Toss wings in sauce
When wings are done and extra-crispy, transfer them in small batches to a large mixing bowl. Spoon 2–3 tablespoons of glaze per batch over the wings and toss gently but thoroughly so each wing is evenly coated. Reserve a small amount (1–2 tablespoons) of glaze for drizzling if desired.
Finish & Garnish
- 9
Plate and garnish
Arrange glazed wings on a platter. Sprinkle with toasted sesame seeds and chopped cilantro or green onions. Serve with lime wedges on the side for squeezing over the wings. If you reserved glaze, drizzle a little more over the finished wings.
- 10
Serve
Serve immediately while hot and crispy. Provide napkins — these wings are sticky and flavorful.