Wings Recipe

Name: Dua Pies Wings Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb whole chicken wings (split into drumettes and wingettes); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbs baking powder (aluminum-free); 1 tbs neutral oil (for baking sheet / frying); 4 tbs unsalted butter; 0.5 cup hot sauce (Frank's RedHot or similar); 1 tsp apple cider vinegar; 0.5 tsp Worcestershire sauce; 0.5 tsp garlic powder; 1 tsp honey (optional, for slight sweetness); 0.25 tsp salt; 2 stalks celery sticks; 2 stalks carrot sticks; 0.5 cup blue cheese dressing or ranch; 1 tbs chopped fresh parsley (optional)

Inspired by Dua Pie

Time1h 20m

Serves4

Make Wings Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken Wings

2 lb whole chicken wings (split into drumettes and wingettes)

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

2 tbs baking powder (aluminum-free)

1 tbs neutral oil (for baking sheet / frying)

Classic Buffalo Sauce

4 tbs Unsalted butter

1/2 cup hot sauce (Frank's RedHot or similar)

1 tsp Apple cider vinegar

1/2 tsp Original Worcestershire Sauce

1/2 tsp Watkins garlic powder

1 tsp honey (optional, for slight sweetness)

1/4 tsp Celtic sea salt

To Serve

2 stalks celery sticks

2 stalks carrot sticks

1/2 cup blue cheese dressing or ranch

1 tbs chopped fresh parsley (optional)

Method

Chicken Wings

Prep wings

Pat the wings very dry with paper towels. If not already split, separate wings into drumettes and wingettes and remove tips (reserve tips for stock).

Place the dried wings in a large bowl. Sprinkle kosher salt, black pepper and baking powder evenly over the wings. Toss with your hands until wings are evenly coated. The baking powder helps dry and crisp the skin when cooked.

Arrange a wire rack on a rimmed baking sheet and lightly brush or spray the rack with neutral oil to prevent sticking. Place wings in a single layer on the rack with a little space between pieces.

Preheat oven to 250°F (120°C). Bake the wings at this low temperature for 30 minutes — this renders fat under the skin slowly. After 30 minutes, increase oven temperature to 425°F (220°C) and continue baking for 35–45 minutes more, until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). Flip the wings once halfway through the high-temperature stage for even browning.

Alternatively (for frying): Heat 1–1.5 inches of neutral oil in a heavy skillet or pot to 375°F (190°C). Fry wings in batches for 8–10 minutes until golden-brown and cooked through. Drain on a paper-towel-lined tray. If you fry, omit the oven steps above.

Classic Buffalo Sauce

While wings cook, prepare the sauce: in a small saucepan over low heat, melt the unsalted butter gently, taking care not to brown it.

Add the hot sauce, apple cider vinegar, Worcestershire sauce, garlic powder, honey (if using) and salt to the melted butter. Whisk continuously over low heat until mixture is homogeneous and warm, about 1–2 minutes. Taste and adjust seasoning — add more hot sauce for heat, or more honey for sweetness.

Keep the sauce warm until wings are ready. If sauce cools and separates, whisk briefly over low heat to re-emulsify.

Tossing & Serving

When wings are finished (from oven or fryer), transfer them to a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly to coat each piece. Work quickly so wings stay hot and crisp.

Arrange wings on a serving platter. Garnish with chopped parsley if desired. Serve immediately with celery and carrot sticks and blue cheese dressing or ranch on the side for dipping.

Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (205°C) oven for 8–10 minutes to recrisp before serving; toss again with warm sauce if desired.