Chicken Wings Recipe
six for 10 or twelve for 18 served with carrot and celery sticks, Texas toast, ranch or bleu cheese dressing and Gregg's wing 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
Sides and Dips
Method
Wings
- 1
Prep and dry wings
Pat the wings dry with paper towels to remove surface moisture. This helps achieve crisp skin when cooked.
- 2
Seasoning
In a large bowl, whisk together baking powder, salt, black pepper, garlic powder, and paprika. Add the wings and toss to coat evenly. Lightly spray or drizzle 2 tbsp neutral oil over wings and toss again to help the seasonings adhere.
- 3
Bake wings
Preheat oven to 425°F (220°C). Line a sheet pan with a rack and arrange wings in a single layer, not touching. Bake 25–30 minutes, flipping halfway, until the skin is crisp and edges are golden. For extra crispness, broil 1–2 minutes at the end, watching closely.
- 4
Sauce the wings
Transfer the hot wings to a large bowl. Pour Gregg's wing sauce over them and toss until evenly coated. Adjust to taste with more sauce if desired.
- 5
Hold and keep warm
Keep wings warm on a rack in a low oven (about 200°F / 95°C) if making ahead. Otherwise, serve immediately.
Sides and Dips
- 6
Prepare carrot and celery sticks
Peel and cut carrots into thick sticks (about 4 inches long). Trim celery into sticks for dipping.
- 7
- 8
Arrange dressings
Pour ranch and bleu cheese dressings into small bowls for dipping, or offer only one based on guest preference.
- 9