Bone-in Wings Recipe
Make Bone-in 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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Wings
Marinade / Aromatics
Sauce (Optional glaze)
To Serve
Method
Wings
Prepare and dry wings
Pat the bone-in wings thoroughly dry with paper towels. Removing surface moisture helps achieve crisp skin.
Trim and split (optional)
If wings are whole, use a sharp knife or kitchen shears to separate into drumette and flat, discard wingtip or save for stock.
Season and coat
Place the dried wings in a large bowl. Add kosher salt, black pepper, and baking powder. Toss until wings are evenly coated. The baking powder will help dry the skin and promote browning and crispness.
Marinade / Aromatics
Make quick marinade
In a small bowl combine minced garlic, soy sauce, apple cider vinegar, honey and smoked paprika. Stir to dissolve the honey.
Marinate briefly
Add the marinade to the bowl with the seasoned wings and toss to coat evenly. Let rest at room temperature for 15–20 minutes or refrigerate up to 2 hours. (If refrigerating, bring back to room temperature 20–30 minutes before cooking.)
Cook
Preheat oven and prepare rack
Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly spray or brush the rack with oil so wings don’t stick.
Arrange wings
Arrange wings in a single layer on the wire rack with space between pieces for air circulation. Reserve any excess marinade in the bowl (do not pour marinade that touched raw chicken back into the sauce unless you cook it).
Bake until crisp
Bake in the preheated oven for 35–45 minutes, flipping once halfway through, until the skin is deep golden-brown and crisp and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Cooking time varies by wing size.
Optional broil
If you want extra crispness, broil on high for 1–3 minutes after baking, watching carefully to avoid burning.
Sauce (Optional glaze)
Make glaze
While the wings finish cooking, melt the butter in a small saucepan over medium-low heat. Add hot sauce, brown sugar and lemon juice; whisk until smooth and warm. Bring to a gentle simmer for 1 minute, then remove from heat.
Toss wings in sauce
Place the hot cooked wings in a clean large bowl. Pour the warm glaze over the wings and toss until evenly coated. For a lighter coating, serve the sauce on the side.