12 Wings Recipe
Make 12 Wings Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Wings
Sauce (Buffalo-style)
For Serving
Method
Prepare and Season Wings
Pat dry and split
If wings are whole, use a sharp knife or kitchen shears to separate each into drumette and flat (leave wing tips for stock or discard). Pat all 12 pieces thoroughly dry with paper towels. Drying helps the skin crisp.
In a large bowl, combine 1.5 tsp kosher salt, 1 tsp black pepper and 1 tablespoon baking powder. Add the dried wings and toss until evenly coated. Baking powder helps draw moisture from the skin and promotes crisping in the oven or air fryer.
Arrange the wings on a wire rack set over a rimmed baking sheet, skin side up, spaced so they are not touching. For best results, refrigerate uncovered for 30–60 minutes to further dry the skin (optional).
Cook Wings
Oven method (recommended for evenly crisp skin)
Preheat oven to 425°F (220°C). Place the baking sheet with rack in the oven and roast the wings for 20 minutes. Flip each wing and roast an additional 12–18 minutes until skin is deep golden brown and internal temperature reaches 165°F (74°C). If you prefer extra crispness, broil on high for 1–2 minutes while watching closely.
Air fryer alternative
Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (cook in two batches if needed). Air fry for 20–24 minutes, shaking or flipping halfway through, until crispy and cooked through.
When wings are cooked, transfer them to a clean large bowl and allow to rest 2–3 minutes while you make the sauce.
Make Sauce
In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Once melted, whisk in 1/2 cup hot sauce, 1 teaspoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Warm and whisk for 1–2 minutes until combined and slightly emulsified. Do not boil—just heat enough to blend flavors.
Toss and Serve
Pour half of the warm sauce into the bowl with the rested wings and toss gently to coat evenly. Add more sauce as desired, tossing until all wings are glazed.
Transfer wings to a serving platter. Garnish with chopped parsley if using. Serve immediately with celery sticks, carrot sticks and 1/2 cup ranch or blue cheese dressing for dipping.