Chicken Wings Ten Recipe
Make Chicken Wings Ten Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken marinade & rub
Optional finishing sauce (buffalo-style)
For serving
Method
Chicken marinade & rub
- 1
Prep wings
Pat the 10 chicken wings very dry with paper towels. If wings are whole, separate at the joint into drumettes and flats and discard wing tips or save for stock.
- 2
Season and coat
In a large bowl combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika and 1 tbsp aluminum-free baking powder. Toss the dry seasoning with the wings until evenly coated. The baking powder helps crisp the skin when cooked. Let rest 15–30 minutes at room temperature or cover and refrigerate up to 2 hours.
Cooking (oven method)
- 3
Preheat and arrange
Preheat oven to 230°C (450°F). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces for air circulation.
- 4
Bake first phase
Place the baking sheet on the middle rack and bake for 25 minutes. This cooks through the wings and begins rendering fat.
- 5
Flip and finish crisping
Carefully flip each wing and continue baking for another 15–20 minutes, until skin is deep golden-brown and crisp and an instant-read thermometer inserted into the thickest part reads 75°C (165°F). If you want extra crispness, switch oven to broil for 1–3 minutes while watching closely to avoid burning.
Optional finishing sauce (buffalo-style)
- 6
Make sauce
While wings finish, melt 2 tbsp unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in 3 tbsp hot sauce, 1 tsp honey, 1 tsp apple cider vinegar and 1/4 tsp salt until smooth and combined. Keep warm.
- 7
Toss wings in sauce
When wings are done, transfer them to a large bowl. Pour the warm sauce over the wings and toss gently to coat each piece evenly. Serve immediately.
For serving
- 8
Transfer wings to a serving platter, sprinkle with 1 tbsp chopped parsley, and serve with celery sticks and 1/2 cup ranch or blue cheese dressing on the side for dipping.