Chicken Wing Recipe
Make Chicken Wing Recipe in just 1h 35m. 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: Classic Buffalo)
For Serving
Method
Chicken & Marinade
Prepare wings
If wings are whole, remove wing tips or split into drumette and flat. Pat wings very dry with paper towels — dry skin crisps better.
Season
In a large bowl, toss wings with kosher salt, black pepper, and garlic powder until evenly coated.
Coat with baking powder
Sprinkle the baking powder over the wings and toss to distribute evenly. Baking powder dries the skin and helps it crisp during cooking. Let the wings rest refrigerated, uncovered, for 30–60 minutes (or up to overnight) to further dry the skin.
Cooking
Preheat
Preheat oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and lightly oil the rack (or use nonstick spray). The rack allows air to circulate and crisps the wings.
Bake first side
Arrange wings in a single layer on the rack, spaced slightly apart. Bake for 25 minutes.
Flip and finish baking
Flip each wing and continue baking for an additional 15–20 minutes, or until skin is deep golden and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching carefully to avoid burning.
Sauce (Optional)
Make buffalo sauce
While wings bake, melt butter in a small saucepan over low heat or gently in the microwave. Whisk in hot sauce, honey (if using), and apple cider vinegar until smooth. Taste and season with a pinch of salt if needed. Keep warm.
Toss wings in sauce
When wings are finished, transfer them to a large bowl, pour the warm sauce over, and toss gently until evenly coated. If you prefer saucy wings, toss more; for a crispier finish, serve sauce on the side.