Jumbo Wings Recipe
PLAIN OR TOSSED WITH YOUR CHOICE OF ANY SIGNATURE SAUCE
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wings
For frying (or oven-crisp alternative)
Signature sauce (choose one or prepare multiple to toss)
To serve
Method
Wings — prep and par-cook
Pat dry and season
Pat chicken wings thoroughly dry with paper towels. Place wings in a large bowl and add kosher salt, black pepper, garlic powder, and baking powder. Toss well so each piece is evenly coated. Baking powder helps create a crisp skin when cooked.
Refrigerate (optional)
For extra-crisp skin, arrange seasoned wings on a wire rack set over a baking sheet and refrigerate uncovered for 1–4 hours (or overnight). If short on time, proceed immediately to cooking.
Cooking — deep-fry method (recommended)
Heat 1.5 cups neutral oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain temperature. Pat wings again if any moisture on surface. Working in batches (6–8 wings per batch depending on pot size), carefully lower wings into the hot oil using tongs or a spider. Fry until skin is deep golden and internal temperature reaches 165°F (74°C), about 9–12 minutes per batch for jumbo wings. Maintain oil temperature, letting it recover between batches.
When cooked, transfer wings to a wire rack set over a sheet pan to drain and rest for 3–5 minutes before tossing in sauce or serving plain.
Cooking — oven-baked (alternative)
Preheat oven to 450°F (230°C). Line a baking sheet with foil and set a wire rack on top. Arrange wings spaced apart on the rack. Bake 30–40 minutes, flipping once halfway through, until skin is golden-brown and internal temperature reads 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching closely to avoid burning. Let rest 3–5 minutes.
Sauces and tossing
Buffalo-style sauce
Melt 4 tbsp unsalted butter in a small saucepan over low heat. Add 1 cup Buffalo-style hot sauce and whisk until smooth and warmed through. Keep warm until ready to toss.
Garlic-Parmesan (if using prepared)
Warm 1 cup garlic-parmesan sauce. If making quick homemade, melt 3 tbsp butter, add 1 clove minced garlic and cook 30 seconds, stir in 1/2 cup grated Parmesan and 1/2 cup mayonnaise or cream, warm gently until combined; adjust seasoning to taste.
Tossing: Place a batch of hot wings in a large mixing bowl. Pour 1/3–1/2 cup warm sauce over the wings (adjust to desired coating). Toss vigorously until wings are evenly coated. Transfer to a serving platter. Repeat with remaining wings and sauce. For plain wings, serve without sauce or with dry rub sprinkled on at this stage.