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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Chicken & Marinade
Sauce (Optional — Buffalo-style)
For Serving
Method
Chicken & Marinade
Prepare wings
Pat the wings dry thoroughly with paper towels. Removing surface moisture helps them crisp.
If wings are whole, optionally separate into drumettes and flats by cutting at the joint; discard wing tips or save for stock.
Place the wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder, and baking powder over the wings. Toss thoroughly to coat each wing evenly. The baking powder raises pH and helps the skin crisp in the oven.
Transfer the coated wings to a wire rack set over a rimmed baking sheet (use foil under the rack for easier cleanup). Arrange wings in a single layer with space between pieces for hot air circulation. For best results, refrigerate uncovered for 30–60 minutes to dry the skin further (optional).
Cooking
Bake until crisp
Preheat the oven to 425°F (220°C). Place the baking sheet with wings on the middle rack. Bake for 25 minutes, then flip each wing and continue baking for another 15–20 minutes, until skin is deep golden brown and internal temperature reaches 165°F (74°C). Total bake time ~40–45 minutes depending on wing size.
If you prefer extra-crispy skin, move the wings to the top rack and broil on high for 2–4 minutes, watching closely to avoid burning.
Sauce (Optional — Buffalo-style)
Make the sauce
While wings finish baking, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second bursts. Add the hot sauce, honey, white vinegar, Worcestershire sauce, and salt. Whisk until smooth and warmed through, then remove from heat.
Toss wings in sauce
Place the hot baked wings in a large clean bowl. Pour the warm sauce over the wings and toss gently but thoroughly so each wing is coated. Serve immediately.
For Serving
Arrange wings on a platter with celery sticks and a small bowl of ranch or blue cheese dressing for dipping. Sprinkle chopped parsley or chives over the wings for color.
Serve hot. Leftover wings can be refrigerated in an airtight container for up to 3 days and reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp.