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
Wing Sauce (optional — Buffalo-style)
To Serve
Method
Prep & Drying
Pat dry and trim
Pat the wings thoroughly dry with paper towels. If wings are whole, separate drumette and flat at the joint and discard tips or save for stock. Remove any excess skin or fat.
Season and coat
Place the wings in a large bowl. Add the kosher salt, freshly ground black pepper, and baking powder. Toss well until wings are evenly coated. The baking powder helps crisp the skin — be sure to use aluminum-free baking powder.
Rest uncovered
Arrange coated wings on a wire rack set over a rimmed baking sheet in a single layer, leaving space between pieces. Refrigerate uncovered for at least 30 minutes and up to 4 hours to dry the skin for extra crispiness. If short on time, let sit at room temperature for 15 minutes.
Cooking — Oven Method (crispiest)
Preheat and prepare
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil for easier cleanup and place a wire rack on the sheet. Lightly spray the rack with oil or brush with a little oil to prevent sticking.
Bake
Arrange the rested wings on the prepared rack in a single layer. Bake at 425°F (220°C) for 25 minutes. After 25 minutes, flip each wing and continue baking for another 15–20 minutes, or until skin is deep golden brown and internal temperature reaches 165°F (74°C). Total bake time ~40–45 minutes depending on wing size.
Optional broil for extra color
If you want extra browning, broil on high for 1–2 minutes after baking—watch closely to prevent burning.
Cooking — Alternative Frying Method
Heat oil
Heat 1 to 1.5 inches of neutral oil (canola, peanut) in a large heavy skillet or pot to 350°F (175°C). Use a thermometer to maintain temperature.
Fry wings
Working in batches, carefully lower wings into the hot oil and fry for 8–10 minutes until golden brown and cooked through, turning once. Drain on a paper towel–lined tray and keep warm in a low oven while finishing remaining wings.
Wing Sauce (optional — Buffalo-style)
Melt butter and combine
In a small saucepan over low heat, melt the unsalted butter. Stir in the hot sauce, honey, apple cider vinegar, Worcestershire sauce, garlic powder, and salt. Whisk until combined and warm, then remove from heat.
Toss wings in sauce
Place the cooked wings in a large mixing bowl. Pour the warm sauce over the wings and toss gently but thoroughly until all wings are evenly coated. Serve immediately.