15-piece Wings Recipe
Make 15-piece Wings 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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Chicken and Marinade
Wing Sauce (Classic Buffalo)
For Serving
Method
Chicken and Marinade
- 1
Prep the wings
Pat the 15 wings dry with paper towels. If not already separated, remove wing tips and separate into drumettes and flats.
- 2
Place the wings in a large bowl or a resealable plastic bag.
- 3
In a small bowl, combine 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika and 1 tbs aluminum-free baking powder. Stir to distribute the baking powder evenly through the spices.
- 4
Toss the wings with the dry mixture until evenly coated. Make sure the baking powder is well distributed — this helps the skin crisp during cooking. Let sit at room temperature for 20 minutes, or refrigerate uncovered on a wire rack for 1–4 hours for extra crispness.
Cooking
- 5
Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven. Line a rimmed baking sheet with foil and place a wire rack on top. Lightly oil the rack or spray with nonstick spray.
- 6
Arrange the wings in a single layer on the wire rack, leaving space between pieces for air circulation.
- 7
Bake for 25 minutes, then flip each wing and continue baking for 10–15 minutes more, until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). Total bake time should be about 35–40 minutes depending on size. For extra crispness, broil 1–2 minutes at the end while watching closely.
Wing Sauce (Classic Buffalo)
- 8
While the wings bake, make the sauce: in a small saucepan or microwave-safe bowl, melt 3 tbs unsalted butter over low heat or in 20–30 second intervals in the microwave. Do not let it brown.
- 9
Stir in 0.75 cups hot sauce, 1 tsp honey, 1 tsp apple cider vinegar, 0.5 tsp Worcestershire sauce, 1/8 tsp cayenne pepper, and 1/4 tsp salt until smooth and emulsified. Taste and adjust heat or sweetness if desired. Keep warm until ready to toss.
Tossing and Serving
- 10
When wings are done, transfer them hot from the rack into a large mixing bowl. Pour the warm sauce over the wings.
- 11
Toss vigorously with tongs or a large spoon until each wing is evenly coated in sauce. For saucier wings, reserve 1–2 tbs of sauce to drizzle when serving.
- 12