Chicken Wings Recipe
Make Chicken Wings Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Wings
For the Sauce (Buffalo-style)
For Serving
Method
For the Wings
- 1
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. The rack allows air to circulate and helps the skin crisp.
- 2
Pat the wings very dry with paper towels. Removing surface moisture is key to crispness.
- 3
In a large bowl, combine kosher salt, black pepper and baking powder. Add the wings and toss to coat evenly. The baking powder helps the skin brown and crisp; make sure all pieces are lightly coated.
- 4
Drizzle the neutral oil over the wings and toss once more so seasonings stick and coating is even.
- 5
Arrange wings in a single layer on the wire rack, leaving a little space between pieces. Bake on the middle rack for 25 minutes.
- 6
After 25 minutes, flip each wing and continue baking another 20–25 minutes, until skin is deep golden and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total bake time ~45–50 minutes depending on wing size.
For the Sauce (Buffalo-style)
- 7
While the wings bake (about 10 minutes before they finish), melt the butter in a small saucepan over low heat.
- 8
Once butter is melted, whisk in the hot sauce, honey, apple cider vinegar, Worcestershire sauce, garlic powder, salt and pepper. Keep the heat low — sauce should be warm and just combined, not boiling.
- 9
Finishing & Serving
- 10
When wings are fully cooked and crisp, remove the baking sheet from the oven. Transfer the wings immediately to a large heatproof bowl.
- 11
Pour the warm buffalo sauce over the wings. Toss vigorously for 30–45 seconds so each wing is evenly coated. If you prefer saucier wings, add a little more sauce; for drier, reserve some.
- 12
Arrange wings on a serving platter, garnish with chopped parsley if using, and serve with celery, carrot sticks and blue cheese or ranch dressing on the side.
- 13
Optional step: For extra-crispy sauced wings, after tossing in sauce, return wings to the rack and broil on high for 1–2 minutes to set the glaze — watch closely to avoid burning.