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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Marinade & Dry Rub
Wings
Optional Honey-Sriracha Glaze
For Serving (optional)
Method
Marinade & Dry Rub
- 1
Prepare dry mixture
In a small bowl, combine 2 tablespoons aluminum-free baking powder, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/4 teaspoon cayenne pepper. Whisk until evenly blended. Baking powder helps dry the skin and promotes crisping in the oven.
- 2
Pat the wings very dry with paper towels. Removing surface moisture is essential for crisp skin.
Wings
- 3
Toss wings with oil and rub
Place the 2 lb of chicken wings in a large bowl or tray. Drizzle 1 tablespoon neutral oil over the wings and toss to coat lightly. Sprinkle the prepared dry mixture over the wings and toss thoroughly so each piece is evenly coated. For best results, arrange wings on a wire rack set over a rimmed baking sheet, spacing them so air can circulate.
- 4
Refrigerate (optional)
For extra crispy skin and deeper flavor, refrigerate the coated wings uncovered for 1–4 hours (or overnight). If short on time, proceed immediately to baking.
- 5
Bake the wings
Preheat the oven to 250°F (120°C). Place the wings in the oven for 25 minutes; this slow start renders fat. After 25 minutes, increase oven temperature to 425°F (220°C) and continue roasting for 35–45 minutes more, turning once halfway through, until skin is deep golden brown and crisp and internal temperature reaches 165°F (74°C). Total oven time ~60–70 minutes. If using a convection setting, check 5–10 minutes earlier.
- 6
Broil for extra crisp (optional)
If you want even crispier skin, set the oven to broil on high for 1–3 minutes at the end. Watch closely to avoid burning.
Optional Honey-Sriracha Glaze
- 7
Make the glaze
While the wings finish, combine 3 tablespoons honey, 1 1/2 tablespoons sriracha, 1 teaspoon soy sauce, and 1 teaspoon fresh lime juice in a small saucepan or microwave-safe bowl. Warm briefly over low heat or 20–30 seconds in the microwave, stirring until smooth and slightly loose. Do not boil—just loosen the honey so it coats easily.
- 8
Toss wings in glaze
Place the hot wings in a clean bowl. Pour the warm glaze over the wings and toss gently until evenly coated. Return glazed wings to the wire rack for 1–2 minutes so the glaze sets, or serve immediately.
For Serving
- 9
Transfer wings to a platter. Sprinkle 2 tablespoons chopped cilantro or parsley and serve with lime wedges and ranch or blue cheese dressing on the side.