Chicken Wings 6 Count Recipe
Make Chicken Wings 6 Count Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Wings
Marinade / Seasoning
Sauce (optional)
To Serve
Method
Prep & Season
Pat dry and trim
Pat the 6 chicken wing pieces dry with paper towels. If any tips remain, remove them and reserve for stock or discard. Dry skin helps achieve crispiness.
Season wings
Place wings in a medium bowl. Sprinkle 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbs baking powder over the wings. Add 1 tbs olive oil and toss to coat evenly. The baking powder helps dry and crisp the skin.
Add dry spices
Add 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp onion powder, and 1/4 tsp cayenne pepper to the bowl. Toss thoroughly so each wing is evenly coated with the spice mixture.
Cooking (Oven or Air Fryer)
Option A - Oven (recommended for 6 wings)
Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Arrange wings skin-side up on the rack in a single layer with space between each piece. Bake for 25-30 minutes, then flip and bake an additional 8-12 minutes until skin is deep golden and internal temperature reaches 165°F (74°C). For extra crispness, broil 1-2 minutes watching closely to avoid burning.
Option B - Air Fryer (faster)
Preheat air fryer to 400°F (200°C). Arrange wings in a single layer in the basket (cook in two small batches if necessary). Air fry for 20-22 minutes, shaking the basket or turning halfway through, until crisp and internal temp is 165°F (74°C).
Sauce & Toss (optional)
If serving sauced wings: while wings finish cooking, combine 3 tbs hot sauce, 1 tbs unsalted butter, 1 tsp honey, and 1/2 tsp fresh lemon juice in a small saucepan over low heat. Stir until butter melts and sauce is smooth, about 1-2 minutes. Remove from heat.
Place cooked wings in a clean bowl, pour the warm sauce over them, and toss gently to coat. Sprinkle chopped fresh parsley over the wings.
Serve
Arrange 6 wings on a plate with 2 celery sticks and 1/4 cup blue cheese dressing or ranch on the side for dipping. Serve immediately while hot and crispy.
Leftovers: refrigerate in an airtight container up to 3 days. Re-crisp in a 400°F (200°C) oven for 8-10 minutes or in an air fryer for 4-6 minutes.