Bone-in Wings Recipe
Make Bone-in Wings Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Chicken
Dry Rub
Coating & Crisping
Sauce (Optional)
To Serve
Method
Chicken
Prep and dry
Pat the wings thoroughly dry with paper towels. Removing surface moisture helps crisping. Trim any excess skin or exposed bone tips if desired.
Place the wings in a large bowl. Sprinkle kosher salt and black pepper over them and toss to distribute evenly.
Dry Rub
In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper and brown sugar. Stir until uniform.
Sprinkle the dry rub over the wings and toss thoroughly so each wing is evenly coated.
Coating & Crisping
Sprinkle the aluminum-free baking powder over the wings and toss again. Baking powder raises pH at the skin surface and promotes browning and crispness.
Preheat your oven to 425°F (220°C). Arrange a wire rack on a rimmed baking sheet and lightly oil the rack or spray with nonstick spray. Place wings in a single layer on the rack, spaced so air can circulate.
Bake on the middle rack for 25 minutes. After 25 minutes, flip each wing and continue baking for an additional 15–20 minutes, or until the skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total baking time ~40–45 minutes depending on wing size.
Optional finishing (extra crisp): For very crisp skin, increase oven to broil and broil 2–3 minutes per side watching closely to avoid burning. Alternatively, shallow-fry for 2–3 minutes in 350°F (175°C) oil after baking and drain on paper towels.
Sauce (Optional)
While wings bake, make the sauce: in a small saucepan over low heat, melt the butter. Add hot sauce, honey, white vinegar and Worcestershire sauce. Whisk until combined and simmer gently for 1–2 minutes to meld flavors. Taste and add 1/4 tsp salt if desired.
Transfer the hot baked wings to a large clean bowl. Pour the sauce over the wings and toss quickly and evenly to coat. If you prefer saucy wings, coat thoroughly; for saucier glaze, return coated wings to a warm oven for 2–3 minutes to set the sauce.
To Serve
Arrange wings on a platter. Garnish with chopped parsley or sliced green onions. Serve with celery sticks and blue cheese or ranch dressing on the side.
Serve immediately while hot and crisp.