Wings Recipe
Make Wings Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Chicken Wings
Dry Brine / Crisping Mix
Buffalo Sauce
To Serve
Method
Chicken Wings
Prep and dry
Pat the split wings thoroughly dry with paper towels. Remove any excess moisture—this is essential for crisp skin. Place wings in a single layer on a wire rack set over a baking sheet. Refrigerate uncovered for 30–60 minutes if time allows to dry the skin further.
Season the wings evenly with kosher salt and freshly ground black pepper on all sides.
Dry Brine / Crisping Mix & Baking
Coat with dry mix
In a small bowl, combine baking powder, garlic powder, smoked paprika, and onion powder. Sprinkle the mixture evenly over the wings and toss or turn wings to coat each piece lightly and evenly. The baking powder (not baking soda) helps draw moisture to the surface and promotes a very crisp skin when cooked.
Arrange for cooking
Preheat oven to 425°F (220°C). Arrange the coated wings skin-side up on the wire rack over the baking sheet, leaving small gaps between pieces for air circulation.
Bake
Bake in the preheated oven for 25 minutes. After 25 minutes, flip each wing and continue baking for another 15–20 minutes, or until wings are deep golden-brown and internal temperature reaches 165°F (74°C). For extra crispness, broil on high for 2–3 minutes at the end while watching closely to avoid burning.
Buffalo Sauce
Make the sauce
While wings bake, melt the unsalted butter in a small saucepan over low heat. Add the hot sauce, honey, apple cider vinegar, Worcestershire sauce, garlic powder, and salt. Whisk until smooth and warmed through, about 2–3 minutes. Taste and adjust heat or sweetness as desired. Keep warm on the lowest heat or transfer to a heatproof bowl.
Toss wings in sauce
When wings are cooked and crisp, transfer them directly into a large mixing bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly so each wing is coated. For saucier wings, reserve a tablespoon or two of sauce to brush on after plating.
To Serve
Arrange sauced wings on a platter. Sprinkle chopped fresh parsley if using. Serve immediately with blue cheese dressing or ranch and celery sticks on the side.
Leftovers can be refrigerated in an airtight container for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving; add sauce fresh after reheating.