10 Wings Recipe
Make 10 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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Wings
Optional Sauce (Buffalo-style)
To Serve
Method
Wings
- 1
Prepare
Pat the 10 chicken wing pieces dry with paper towels. Removing surface moisture helps them crisp.
- 2
Season and coat
Place the wings in a large bowl. Sprinkle 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tbsp aluminum-free baking powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps dry the skin and promote crisping.
- 3
Rest
Cover the bowl and refrigerate the coated wings for 30–60 minutes (or up to overnight) to let the skin dry and the coating set. If short on time, let rest at room temperature for 15 minutes.
- 4
Cook — oven method (recommended for 10 wings)
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on the sheet. Arrange the wings skin-side up in a single layer on the rack, leaving a little space between pieces. Brush or lightly spray the wings with 2 tbsp vegetable oil. Bake 25 minutes, then flip each wing and bake an additional 10–15 minutes until the skin is deep golden-brown and crisp and the internal temperature reaches 165°F (74°C). Total oven time ~35–40 minutes depending on size.
- 5
Alternative — pan-fry
Heat 2–3 tbsp vegetable oil in a large skillet over medium-high heat. Add wings in a single layer (cook in batches if needed). Fry 6–8 minutes per side, turning occasionally, until nicely browned and cooked through (internal temp 165°F / 74°C). Drain on paper towels.
- 6
Alternative — deep-fry
Heat neutral oil in a deep pot to 350°F (175°C). Fry wings in batches 6–8 minutes until crisp and cooked through. Drain on a wire rack or paper towels.
Optional Sauce (Buffalo-style)
- 7
Make sauce
While wings finish cooking, melt 3 tbsp unsalted butter in a small saucepan over low heat. Once melted, whisk in 4 tbsp hot sauce, 1 tbsp honey (if using), 1/2 tsp Worcestershire sauce and 1/4 tsp smoked paprika. Warm just until combined — do not boil. Taste and adjust heat or sweetness.
- 8
Toss wings in sauce
Place the cooked wings in a large bowl. Pour the warm sauce over the wings and toss gently until evenly coated. For saucier wings, add more sauce; for less, serve sauce on the side for dipping.
