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
Dry coating (for crispy skin)
Buffalo sauce (classic)
Blue cheese dip (optional)
Garnish
Method
Prep and oven setup
- 1
Preheat and dry
Preheat the oven to 425°F (220°C). Pat the chicken wings thoroughly dry with paper towels — removing surface moisture is essential for crisping. Place wings in a large bowl.
- 2
Season the wings with 1 tsp kosher salt and 1/2 tsp ground black pepper. Toss to coat evenly.
Coating and roasting
- 3
Dry coating
In a small bowl, combine 1 tablespoon baking powder, 1 tablespoon cornstarch, 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika. Sprinkle the dry coating evenly over the seasoned wings and toss until wings are lightly and evenly coated. The baking powder raises pH and helps crisp the skin.
- 4
Arrange the wings in a single layer on a wire rack set inside a rimmed baking sheet (line the sheet with foil for easier cleanup). Make sure wings are not touching so hot air can circulate.
- 5
Roast in the preheated oven for 25 minutes. After 25 minutes, flip each wing and roast another 15–20 minutes, until the skin is deeply golden and crisp and internal temperature at the thickest part reaches 165°F (74°C). Total roast time: 40–45 minutes depending on size.
Buffalo sauce
- 6
Make sauce
While wings roast, melt 3 tablespoons unsalted butter in a small saucepan over low heat. Add 1/2 cup hot sauce, 1 teaspoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon salt. Whisk gently until butter is fully incorporated and sauce is smooth; keep warm on the lowest heat or transfer to a heatproof bowl.
- 7
When wings are done, transfer them to a large clean bowl, pour the warm buffalo sauce over the wings, and toss gently until evenly coated. Serve immediately.
Optional blue cheese dip
- 8
Make dip
In a small bowl, combine 1/2 cup blue cheese crumbles, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 teaspoon lemon juice, 1/4 teaspoon ground black pepper and 1/8 teaspoon salt. Stir until combined, leaving some blue cheese chunks for texture. Chill until ready to serve.
- 9