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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For the wings
For the dry rub
For the sauce (optional)
To finish
Method
For the wings
Prep and dry the wings
Pat the chicken wings dry with paper towels. Removing as much surface moisture as possible helps the skin crisp.
Toss with baking powder and seasoning
Place wings in a large bowl. Sprinkle the baking powder, kosher salt, and black pepper over the wings. Toss thoroughly so each piece gets an even, light coating of baking powder and seasoning.
Rest in refrigerator
Arrange wings on a wire rack set over a rimmed baking sheet, leaving space between pieces. Refrigerate uncovered for at least 1 hour (up to overnight) to dry the skin further for maximum crispness.
Preheat oven
When ready to cook, preheat the oven to 425°F (220°C). Place a rack in the middle of the oven.
Bake
Bake wings on the wire rack-lined sheet for 25 minutes, then flip each wing and continue baking another 15–20 minutes, until the skin is deep golden and crisp and internal temperature at the thickest part reaches 165°F (74°C). Total bake time ~40–45 minutes depending on wing size.
For the dry rub
While the wings rest or during the last 10 minutes of baking, combine smoked paprika, garlic powder, onion powder, brown sugar and cayenne in a small bowl. Mix thoroughly so the brown sugar is broken up and the spices are well blended.
When wings are finished baking, immediately transfer them to a large mixing bowl, sprinkle the dry rub over the hot wings, and toss gently to coat evenly. The warm wings will help the rub adhere.
For the sauce (optional)
If you prefer sauced wings, melt the butter in a small saucepan over low heat. Add hot sauce, honey, apple cider vinegar, Worcestershire sauce and salt. Stir until combined and warmed through (1–2 minutes). Taste and adjust heat or sweetness.
Place baked wings in a clean bowl, pour the warm sauce over them, and toss gently until evenly coated. Serve immediately so the skin balances crispness and sauce.
To finish
Arrange wings on a serving platter. Sprinkle with chopped parsley and serve with lime wedges on the side for squeezing, if using.
Serve hot with dipping sauce of choice (ranch or blue cheese) and extra napkins.