Wings — 8pc Or 15pc Recipe
Make Wings — 8pc Or 15pc 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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Wings
Hot Honey Glaze
To serve (optional)
Method
Wings
- 1
Prep wings
Pat the 8 wings thoroughly dry with paper towels. Removing surface moisture helps them crisp.
- 2
Trim & split
If not already split, separate each wing at the joint into drumette and flat; discard wing tips or save for stock.
- 3
Season and coat
Place wings in a large bowl. Add 1 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp baking powder. Toss to coat evenly. Add 1 tbsp neutral oil and toss again so wings are lightly coated — the baking powder raises pH and helps crisp the skin.
- 4
Rest
For best results, transfer wings to a wire rack set over a sheet pan and refrigerate, uncovered, for 30–60 minutes (or up to overnight) to dry the skin. If short on time, let rest at room temperature 15 minutes while oven preheats.
- 5
- 6
Flip & continue baking
After 25 minutes, flip each wing and continue baking another 10–15 minutes until skin is deep golden brown and internal temperature reaches 165°F (74°C). Total bake time ~35–40 minutes depending on size and oven. Optional: for extra crispness, broil 1–2 minutes watching closely to avoid burning.
Hot Honey Glaze
- 7
Make glaze
While wings bake (during final 10 minutes), combine 3 tbsp honey, 1.5 tbsp hot sauce, 1 tbsp unsalted butter, 1/2 tsp apple cider vinegar, 1/4 tsp smoked paprika, and 1/4 tsp fine sea salt in a small saucepan. Warm over low heat, stirring, until butter melts and mixture becomes slightly runny and homogenous, about 2–3 minutes. Do not boil. Taste and adjust heat or sweetness to preference.
- 8
Toss wings in glaze
When wings are done and resting 2 minutes, transfer them to a large bowl. Pour the warm hot honey glaze over wings and toss gently to coat evenly. Alternatively, brush glaze on each wing if you prefer a lighter coating.
To serve (optional)
- 9
Arrange glazed wings on a serving platter. Sprinkle chopped parsley over the top and serve with lemon wedges and a side of ranch or blue cheese dressing for dipping.