Chicken Wings Recipe
Make Chicken Wings Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the wings
For the sauce (optional — classic sticky BBQ)
For serving
Method
For the wings
Prep and dry
Pat the 24 chicken wings thoroughly dry with paper towels. Removing surface moisture helps the skin crisp. If wings are whole, cut at the joint to separate drumettes and flats and discard wing tips or save for stock.
Season and coat
In a large bowl, combine 2 tsp kosher salt, 1 tsp black pepper, 2 tbs aluminum-free baking powder, 1 tsp garlic powder, and 1 tsp onion powder. Toss the wings in the dry mixture until evenly coated. The baking powder raises pH and helps browning and crisping.
Choose cooking method
Two reliable options: oven-baked or deep-fried. For oven-baked: preheat oven to 230°C (450°F). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly brush or spray 2 tbs (about 30 ml) neutral oil over the rack and wings to help crisping. Arrange wings skin-side up on the rack spaced so air circulates. For deep-frying: heat 2–3 inches (about 5–7 cm) of vegetable oil in a deep pot to 180°C (350°F).
Cook (oven method)
Bake wings at 230°C (450°F) for 20 minutes, then flip and bake another 12–18 minutes until deep golden and crispy. For extra crispness, finish under the broiler/grill 2–3 minutes watching closely to avoid burning.
Cook (frying method)
Fry wings in batches at 180°C (350°F) for 8–10 minutes until golden-brown and internal temperature reaches 75°C (165°F). Remove to a paper towel-lined tray to drain, then rest 2 minutes before saucing or serving.
For the sauce (optional — classic sticky BBQ)
While wings cook (or right after), make the sauce: melt 2 tbs unsalted butter in a small saucepan over medium heat. Add 3 tbs honey, 3/4 cup BBQ sauce, 1 tbs apple cider vinegar and 1 tsp hot sauce (if using). Stir and simmer gently 2–3 minutes until glossy and slightly thickened. Taste and adjust sweetness or acidity.
Tossing wings in sauce: Place cooked wings in a large bowl, pour the warm sauce over them, and toss gently to coat evenly. Return sauced wings to the oven rack for 2–3 minutes at 200°C (400°F) if you want the sauce to set and become sticky, or serve immediately for a looser glaze.
For serving
Transfer wings to a serving platter. Sprinkle chopped fresh parsley or green onions (2 tbs) over the wings. Serve with lemon wedges and blue cheese or ranch dressing on the side for dipping.
Storage and reheating: Store leftover sauced wings in an airtight container in the fridge up to 3 days. Reheat in a 175°C (350°F) oven on a rack for 8–10 minutes to restore crispness; if frozen, thaw overnight first.