Restaurants›Peterlins›Chicken Wings Recipe

Chicken Wings Recipe

Inspired by Peterlins
Time1h
Serves4

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 (Buffalo-style)

For serving

Method

For the wings

1

Prepare and dry

Pat the chicken wings dry with paper towels. Removing as much surface moisture as possible helps the skin get crisp.

2

Season and coat

Place wings in a large bowl. Add kosher salt, black pepper and baking powder. Toss thoroughly so every wing is evenly coated. The baking powder helps the skin crisp when baked or air-fried.

3

Rest

Arrange the wings in a single layer on a wire rack set over a sheet pan and refrigerate uncovered for 30 minutes to 2 hours if time allows; this further dries the skin (optional). If short on time, proceed immediately.

4

Cook (oven method)

Preheat oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top. Lightly brush or spray the wings with the neutral oil. Arrange wings skin-side up in a single layer with space between them. Bake for 25 minutes, then flip and bake another 15–20 minutes until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Total bake time ~40–45 minutes depending on wing size.

5

Alternative: Air-fryer

Preheat air-fryer to 400°F (200°C). Arrange wings in a single layer (cook in batches if needed). Air-fry 20–25 minutes, shaking the basket every 6–8 minutes, until crisp and cooked through.

6

Alternative: Shallow fry

Heat 1/2 inch of neutral oil in a heavy skillet over medium-high heat to 350°F (175°C). Fry wings in batches 6–8 minutes per side until golden and cooked through. Drain on paper towels.

For the sauce (Buffalo-style)

7

While the wings are finishing, make the sauce. In a small saucepan over low heat, melt the butter. Stir in the hot sauces (start with the 1 tbs then add the 3 tbs to adjust heat), Worcestershire sauce, garlic powder, honey (if using), salt and black pepper. Whisk until fully combined and warm. Keep the sauce over very low heat or transfer to a bowl to use immediately.

8

Adjust seasoning

Taste carefully and adjust heat or sweetness to preference by adding more hot sauce or honey. The sauce should be smooth and pourable.

9

Toss wings in sauce

Place hot cooked wings in a large clean bowl. Pour the warm sauce over the wings. Toss quickly with tongs until each wing is evenly glazed. Serve immediately.

For serving

10

Arrange wings on a platter with celery and carrot sticks. Serve with blue cheese or ranch dressing on the side for dipping.

11

Storage

Leftover plain cooked wings (not tossed in sauce) keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp, then toss in warm sauce. Sauced wings are best eaten same day.