Wings/chicken Tenders Recipe
Make Wings/chicken Tenders 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 Chicken
For the Breading (tenders only) — optional for wings
Sauce / Finishing
To Serve
Method
For the Chicken
Prep and dry-brine
Pat the wings or tenders very dry with paper towels. Place in a bowl or tray and sprinkle with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Toss to coat evenly. For best texture, refrigerate uncovered for 30–60 minutes to dry the skin slightly (optional).
Coat with baking powder and seasonings (wings only)
Toss the dried wings with 1 tablespoon baking powder, 1 tsp garlic powder, and 1 tsp paprika. The baking powder will help crisp the skin when cooked. If using tenders and breading, skip this step and follow the breading section below.
Oil (for baking) or ready for frying
If baking, preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Brush or toss the wings/tenders lightly with 1–2 tablespoons neutral oil to help browning. If frying, heat oil in a deep pot or fryer to 350°F (175°C).
For the Breading (tenders only)
Make dredge and wet mix
In a shallow bowl combine 1/2 cup flour, 1/4 cup cornstarch, 1/2 tsp salt, 1/2 tsp black pepper and 1/4 tsp cayenne (if using). In another bowl whisk 1 egg with 1/2 cup buttermilk until smooth.
Bread the tenders
Working one at a time, dip each tender into the egg-buttermilk mixture, allowing excess to drip off, then press into the flour mixture to coat completely. Place on a tray and let rest 5–10 minutes to set the crust.
Cook the tenders
If frying: fry in 350°F (175°C) oil until golden and internal temperature reaches 165°F (74°C), about 4–6 minutes depending on size. If baking: place breaded tenders on a wire rack, brush lightly with oil, and bake at 425°F (220°C) for 12–18 minutes, flipping once, until internal temp is 165°F (74°C) and crust is golden.
Cooking Wings (if using wings instead of breaded tenders)
If frying: fry wings in batches in 350°F (175°C) oil until deep golden and internal temp is 165°F (74°C), about 8–10 minutes for flats/drumettes. Drain on a wire rack or paper towels. If baking: bake at 425°F (220°C) on a wire rack for 35–45 minutes, turning once halfway, until skin is crisp and internal temp is 165°F (74°C).
Sauce / Finish
Make the sauce
In a small saucepan or microwave-safe bowl, melt 2 tablespoons unsalted butter over low heat. Add 1/4 cup hot sauce, 1 tablespoon honey (if using), 1/2 tsp soy sauce and 1 tsp minced garlic. Warm gently and whisk until combined and slightly thickened, about 1–2 minutes. Taste and adjust: more honey for sweetness, more hot sauce for heat.
Toss wings/tenders in sauce
Place the cooked wings or tenders in a large bowl. Pour the warm sauce over them and toss quickly but gently to coat each piece evenly. Serve immediately so the crust stays crisp. If you prefer on the side, serve sauce in a small bowl for dipping.