Chicken Wings Recipe
Make Chicken Wings Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Dry Rub
Optional Brine (for extra juiciness)
Sauce (Buffalo-style)
Garnish & Serving
Method
Optional Brine (do this first if using)
- 1
Make and chill brine
Combine 3 cups cold water, 2 tbs kosher salt, 1 tbs brown sugar, 1/2 tsp whole peppercorns and 1 bay leaf in a bowl. Stir until salt and sugar dissolve. Submerge the wings in the brine, cover and refrigerate for 1 to 2 hours. After brining, rinse the wings under cold water and pat completely dry with paper towels.
Prepare Wings & Dry Rub
- 2
Preheat oven and prep pan
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil and place a wire rack in the pan. Lightly oil the rack or spray with nonstick spray to prevent sticking.
- 3
Dry wings thoroughly
If you didn't brine, pat the wings very dry with paper towels. Dry skin is essential for crisping. Let wings sit uncovered in the refrigerator 15–30 minutes if you have time to further dry the skin.
- 4
Combine rub and coat wings
In a large bowl, mix 1 tbs baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder and 1 tsp smoked paprika. Add wings and toss until evenly coated. The baking powder helps dry the skin and promote browning.
- 5
Arrange on rack
Place wings on the prepared wire rack in a single layer with space between pieces for air circulation.
Bake (or air-fry) Wings
- 6
Bake until crisp
Bake in the preheated 425°F (220°C) oven for 25 minutes. Flip each wing and continue baking another 15–20 minutes until skin is deep golden brown and crisp and internal temperature reaches 165°F (74°C). Total bake time ~40–45 minutes depending on wing size.
- 7
Alternative: Air-fryer method
Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches). Air fry 18–22 minutes, shaking the basket every 6–8 minutes, until crisp and cooked through.
Make Buffalo Sauce
- 8
Melt butter and combine
While the wings bake, melt 4 tbs unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk in 1/2 cup hot sauce, 1 tbs honey (or brown sugar), 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, 1/4 tsp black pepper and optional 1/4 tsp cayenne. Warm gently, then remove from heat and taste-adjust for heat or sweetness.
Toss & Finish
- 9
Toss wings in sauce
When wings are done, transfer hot wings to a large clean bowl. Pour the warm buffalo sauce over them and toss quickly but gently until every wing is coated.
- 10
Serve
Arrange wings on a platter, garnish with chopped parsley or sliced green onions, and serve immediately with blue cheese or ranch dressing and celery sticks on the side.
