Bone-in Wings Recipe
Make Bone-in 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
Sauce (spicy honey butter glaze)
Finishing & serving
Method
Wings
Prep wings
Pat the bone-in wings very dry with paper towels. Removing surface moisture helps crisp the skin.
Trim (optional)
If any wing tips are present, trim them off or reserve for stock. Leave drumette and flat intact.
Place wings in a large bowl. Add kosher salt, black pepper and baking powder. Toss thoroughly to coat each wing evenly. The baking powder helps create a crisp exterior when cooked.
Arrange a wire rack over a baking sheet lined with foil. Spread wings in a single layer with space between pieces for air circulation. For best results, refrigerate uncovered for 30–60 minutes to dry the skin further (optional).
Bake until crisp
Preheat oven to 425°F (220°C). Bake wings on the rack for 25 minutes, then flip each wing and continue baking another 12–20 minutes until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Total bake time will be about 37–45 minutes depending on wing size. If you prefer extra crispness, broil on high for 1–2 minutes, watching closely to avoid burning.
Sauce (spicy honey butter glaze)
Make the glaze
While wings bake, combine unsalted butter, honey, sriracha, apple cider vinegar, smoked paprika, garlic powder, 1/2 tsp salt and 1/4 tsp pepper in a small saucepan over low heat. Warm gently until butter is melted and ingredients are fully incorporated, stirring frequently, about 3–4 minutes. Do not boil.
Taste and adjust: if you want sweeter, add 1/2–1 tsp more honey; for more heat, add extra sriracha in 1/2 tsp increments. Keep warm on very low heat or transfer to a heatproof bowl and set aside.
When wings are done, place them in a large clean bowl. Pour the warm glaze over the wings and toss gently but thoroughly to coat each piece evenly.
Finishing & serving
Transfer glazed wings to a serving platter. Sprinkle chopped parsley over the top and serve immediately with lemon wedges on the side for squeezing.
Offer ranch or blue cheese dressing for dipping if desired.
Leftovers can be refrigerated in an airtight container up to 3 days. Reheat in a 400°F (200°C) oven for 8–12 minutes to re-crisp.