Chicken Wings Recipe
Make Chicken Wings Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Marinade / Dry-brine
Sauce (optional — buffalo-style)
For serving
Method
Chicken
Prepare wings
Pat the wings very dry with paper towels. If not already split, cut at the joint to separate drumettes and flats; discard tips or save for stock.
Season
Place dried wings in a large bowl. Sprinkle kosher salt and black pepper over them and toss to coat evenly.
Marinade / Dry-brine
Add baking powder and spices
In a small bowl combine baking powder, garlic powder, and smoked paprika. Sprinkle the mixture over the wings and toss thoroughly so all pieces have a thin, even coating. The baking powder helps crisp the skin.
Rest
Arrange wings on a wire rack set over a rimmed baking sheet (or a single layer on a plate) and refrigerate, uncovered, for at least 1 hour and up to 8 hours. This dries the skin and improves crispness.
Cooking (Oven method)
Preheat oven
Preheat the oven to 425°F (220°C). Place a rack in the middle of the oven. If using a convection setting, reduce temperature to 400°F (200°C).
Bake
Arrange the wings on the wire rack in a single layer, skin side up, leaving space between pieces. Bake for 25 minutes, then flip each wing and bake an additional 10–15 minutes until deeply golden and crisp. Total time should be 35–40 minutes depending on wing size. Internal temperature should reach 165°F (74°C) and skin should be crisp.
Optional broil
If wings need extra browning, broil on high for 1–2 minutes while watching carefully to avoid burning.
Sauce (optional — Buffalo-style)
Make sauce
While wings finish cooking, melt butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk in hot sauce, honey, apple cider vinegar, Worcestershire sauce, and cayenne until smooth and warmed through.
Toss wings in sauce
Place hot wings in a large clean bowl. Pour sauce over the wings and toss gently but quickly to coat evenly. Alternatively, serve sauce on the side for dipping.
Serving
Transfer wings to a serving platter with celery and carrot sticks and the blue cheese or ranch dressing. Serve immediately while hot and crisp.
Leftovers: cool completely, store in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp.