Chicken Wings Recipe
Make Chicken Wings Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the wings
For the dry rub (optional)
For the sauce (choose one or both)
To finish / garnish
Method
Prepare and season
- 1
Dry and trim
Pat the wings dry with paper towels. If not already split, cut at the joint to separate drumettes and flats and discard or save tips for stock.
- 2
Place wings in a large bowl. Sprinkle kosher salt, black pepper, and baking powder over the wings. Toss well to coat every piece evenly. The baking powder helps make the skin crisp when baked or air-fried.
- 3
If using the dry rub, combine paprika, garlic powder, onion powder, cayenne, and 1 teaspoon brown sugar in a small bowl and toss with the wings so the rub adheres to the baking powder coating.
Cooking (oven method)
- 4
Bake
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set an oven-safe wire rack on top. Arrange wings in a single layer on the rack with space between pieces.
- 5
Bake for 20 minutes, then flip wings and continue baking another 15–25 minutes until skin is deep golden-brown and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total bake time ~35–45 minutes depending on wing size.
- 6
If you prefer extra crispness, broil for 1–3 minutes while watching carefully to avoid burning.
Cooking (air-fryer method)
- 7
Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches if necessary) and cook for 20–25 minutes, shaking or flipping halfway through, until crisp and internal temperature is 165°F (74°C).
Make the sauce(s)
- 8
Classic buffalo sauce
In a small saucepan over low heat, melt unsalted butter. Stir in hot sauce and apple cider vinegar. Warm until combined and slightly thickened, then remove from heat. Taste and adjust salt or sweetness as desired.
- 9
Honey-garlic glaze (optional)
In a separate small pan, melt 1 tablespoon butter over medium-low heat. Add minced garlic and sauté 30 seconds until fragrant. Stir in honey, 1 tablespoon brown sugar and 1 tablespoon soy sauce. Simmer gently 1–2 minutes until glossy and slightly thickened. Remove from heat.
Tossing and finishing
- 10
- 11
Transfer wings to a serving platter. Sprinkle chopped parsley or chives over the top. Serve immediately with celery sticks and blue cheese or ranch dressing for dipping.
- 12
Leftover wings can be refrigerated in an airtight container for up to 3 days. Re-crisp in a 400°F (200°C) oven or air fryer for 5–8 minutes before serving.