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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Marinated Chicken Wings
Sauce
To Serve
Method
Marinated Chicken Wings
- 1
Prepare wings
Pat the chicken wings dry with paper towels. Dry skin helps them crisp. If whole wings were purchased, trim wing tips and separate into flats and drumettes.
- 2
Season and toss
In a large bowl, combine kosher salt, black pepper, garlic powder, and baking powder. Add the wings and toss thoroughly so each piece is evenly coated. The baking powder helps dry and crisp the skin when cooking.
- 3
Rest
Place coated wings on a wire rack set over a sheet pan and refrigerate uncovered for at least 45 minutes, up to 4 hours. This further dries the skin and improves crisping. If short on time, let rest at room temperature for 20 minutes.
Cook Wings
- 4
Oven method (recommended)
Preheat the oven to 425°F (220°C). Arrange the rested wings in a single layer on the wire rack over the sheet pan, leaving space between pieces for air circulation. Bake for 35–45 minutes, turning once halfway through, until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For extra crispness, broil on high for 2–3 minutes while watching closely.
- 5
Alternative: Air fryer
Preheat the air fryer to 400°F (200°C). Cook the wings in a single layer (work in batches if needed) for 20–25 minutes, shaking the basket every 5–7 minutes, until crispy and cooked through.
- 6
Alternative: Deep-fry (if preferred)
Heat neutral oil (vegetable or peanut) to 375°F (190°C). Fry wings in small batches for 8–10 minutes until golden brown and cooked through. Drain on paper towels.
Sauce
- 7
Make sauce
While the wings cook, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk in the hot sauce, honey, apple cider vinegar, Worcestershire sauce, and smoked paprika (if using) until smooth and warm. Taste and adjust: add more honey for sweetness or more hot sauce for heat.
- 8
Toss wings in sauce
Place the cooked wings in a large clean bowl. Pour the warm sauce over the wings and toss gently but thoroughly so each wing is well coated. Return sauced wings to the hot oven rack for 2–3 minutes if you want the sauce to set slightly onto the skin.