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.
Wings
Buffalo Sauce
To Serve (optional)
Method
Wings
Prepare wings
Pat the chicken wings very dry with paper towels. If using whole wings, separate at the joint into drummette and flat and discard the wing tips or save for stock.
Season and coat
Place wings in a large bowl. Add kosher salt, black pepper, baking powder, garlic powder, smoked paprika and vegetable oil. Toss with your hands or a spoon until wings are evenly coated. The baking powder helps create a crispy skin.
Rest (optional)
For best crispness, transfer wings to a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30–60 minutes. This dries the skin further. If short on time, proceed immediately.
Bake or air-fry
Oven method: Preheat oven to 250°F (120°C). Arrange wings on a wire rack over a baking sheet spaced apart. Bake at 250°F for 30 minutes, then increase oven to 425°F (220°C) and bake until deep golden and crisp, about 35–45 minutes, flipping once halfway. Air-fryer method: Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches) and air-fry 20–25 minutes, shaking or flipping halfway, until skin is crisp and internal temperature reaches 165°F (74°C).
Buffalo Sauce
Make sauce
While the wings cook, melt the butter in a small saucepan over low heat. Add hot sauce, honey or brown sugar, Worcestershire sauce, minced garlic and salt. Stir until combined and just warmed through, about 2–3 minutes. Do not boil. Taste and adjust balance of heat and sweetness.
Toss wings in sauce
When wings are cooked and crisp, transfer them to a large bowl. Pour the warm buffalo sauce over the wings and toss gently until evenly coated. If you prefer wings "saucy," add more sauce; for a glaze-like finish, toss lightly and return to the oven or air-fryer for 2–3 minutes to set the glaze.
To Serve
Arrange coated wings on a platter. Serve immediately with blue cheese dressing or ranch, celery sticks and lime wedges on the side.
Leftovers: Store cooled wings in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 400°F (200°C) oven or air-fryer for 5–8 minutes to re-crisp.