Bone – In Wings Recipe
Crispy, bone-in wings tossed in your choice of our signature sauces or dry rubs
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 & Prep
Signature Sauce — Buffalo (example)
Dry Rub — Smoky BBQ (example)
To Serve
Method
Wings & Prep
Pat the wings dry with paper towels. If they are whole, separate into drumettes and flats, discarding wing tips or reserving for stock.
Place the dried wings in a large bowl. Add 2 tsp kosher salt, 1 tsp black pepper and 2 tbs aluminum-free baking powder. Toss thoroughly to coat each wing evenly — the baking powder is key for crispness.
Arrange wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for at least 30 minutes and up to 4 hours to dry the skin further (optional but recommended).
When ready to cook, pour 6 cups neutral oil into a heavy-bottomed deep pot or Dutch oven to a depth of about 2–3 inches. Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should brown in ~60 seconds.
Fry the wings in batches (do not overcrowd) for 8–10 minutes per batch, turning occasionally, until skin is deep golden and internal temperature reaches 165°F (74°C). Remove wings to a wire rack or paper-towel-lined sheet to drain.
For extra-crispy wings, increase oil temperature to 375°F (190°C) after all batches have been cooked and briefly re-fry each batch for 1–2 minutes, then drain.
Signature Sauce — Buffalo (example)
Make the sauce
In a small saucepan over low heat, melt 4 tbs unsalted butter. Add 1 cup hot sauce, 1 tbs honey, 1 tsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp garlic powder and 1 tsp salt. Whisk constantly until fully combined and warm, about 2–3 minutes. Taste and adjust sweetness or heat as needed.
Place the fried wings in a large clean bowl. Pour the warm Buffalo sauce over the wings and toss vigorously until evenly coated.
Dry Rub — Smoky BBQ (example)
Apply the dry rub
In a small bowl, combine 1 tbs smoked paprika, 2 tbs brown sugar, 1 tsp kosher salt, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper and 1 tsp cayenne (optional). Toss the hot, drained wings with the dry rub in a large bowl until every piece is evenly coated. The residual heat will help the rub adhere and bloom the spices.
To Serve
Transfer sauced or rubbed wings to a serving platter. Garnish with 2 tbs chopped parsley or sliced green onions. Serve immediately with celery sticks and 1 cup ranch or blue cheese dressing for dipping.
Leftover wings can be chilled in an airtight container for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.