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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Chicken & Marinade
Sauce (optional sticky glaze)
For Serving
Method
Chicken & Marinade
Prep the wings
Pat the wings dry very well with paper towels. Removing surface moisture is important for crispness.
Season and coat
Place the wings in a large bowl. Sprinkle kosher salt, black pepper, and baking powder over the wings. Toss thoroughly so each wing has a light, even coating of the seasoning and baking powder. Let rest for 15–30 minutes at room temperature (or refrigerate uncovered for up to 2 hours) to help the skin dry and the coating adhere.
Arrange for baking or air-frying
Preheat the oven to 425°F (220°C). If using an oven, line a rimmed baking sheet with foil and set a wire rack on top. Arrange the wings in a single layer on the rack with space between each piece. If using an air fryer, preheat to 400°F (200°C) and arrange wings in a single layer in the basket (cook in batches if needed).
Cook the wings (oven)
Bake the wings on the rack for 35–45 minutes, flipping once halfway through, until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching carefully to avoid burning.
Cook the wings (air fryer)
Air-fry at 400°F (200°C) for 20–25 minutes, shaking the basket or flipping halfway through, until skin is crisp and internal temperature is 165°F (74°C).
Sauce (optional sticky glaze)
Make the glaze
While wings cook, melt butter in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant. Stir in hot sauce, honey, brown sugar, soy sauce, apple cider vinegar, and cayenne. Bring mixture to a gentle simmer and cook 2–3 minutes, stirring, until fully combined and slightly thickened. Taste and adjust heat or sweetness as desired.
Toss wings in sauce
When wings are fully cooked and crisp, transfer them to a large clean bowl. Pour the warm sauce over the wings and toss quickly and gently to coat each piece evenly. If you prefer layers of sticky glaze, return sauced wings to the oven or air fryer for 2–3 minutes to set the sauce—watch carefully to avoid burning.
For Serving
Garnish and serve
Transfer wings to a serving platter. Sprinkle chopped parsley or cilantro over the top. Serve immediately with celery sticks, blue cheese or ranch dressing, and lemon wedges on the side.
Leftovers: Cool completely, then refrigerate in an airtight container for up to 3 days. Re-crisp in a 400°F (200°C) oven for 6–8 minutes or in an air fryer for 3–5 minutes before serving.