Eight Piece Wings Recipe
Make Eight Piece 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
Finishing Sauce (optional)
For Serving
Cooking Oil (if frying) / Nonstick Spray (if baking)
Method
Prep & Seasoning
Dry and trim
Pat the 8 chicken wing pieces very dry with paper towels. Trim any excess skin or wing tip if present so pieces are uniform.
Season and coat
Place the wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder, paprika and baking powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps the skin crisp during cooking.
Let the seasoned wings rest in the refrigerator uncovered for at least 30 minutes or up to 2 hours. Resting helps dry the skin for better crisping.
Cooking — Oven Method (Crispy Baked Wings)
Preheat oven
Preheat oven to 425°F (220°C). Position a rack in the middle of the oven. Line a rimmed baking sheet with foil and set a wire rack on top; lightly spray the rack with nonstick cooking spray.
Arrange wings
Arrange the wings in a single layer on the wire rack, leaving small gaps between pieces for air circulation (do not overcrowd).
Bake
Bake for 25 minutes, then flip each wing and continue baking for another 15–20 minutes until the skin is deep golden brown and internal temperature reaches 165°F (74°C) measured at the thickest part. Total bake time ~40–45 minutes depending on wing size.
Broil for extra crisp
If you want extra-crispy skin, broil on high for 1–2 minutes, watching constantly to avoid burning.
Cooking — Frying Method (Crispy Fried Wings)
Heat oil
Pour about 1 cup neutral oil into a large skillet or Dutch oven to reach about 1–1.5 inches deep. Heat oil over medium-high until it registers 350°F (175°C) on a thermometer.
Fry in batches
Carefully add wings (do not overcrowd) and fry 6–8 minutes, turning once, until skin is crisp and internal temperature reaches 165°F (74°C). Remove to a paper towel–lined tray to drain and keep warm. Repeat with remaining wings.
Saucing & Serving (optional)
Make finishing sauce
In a small saucepan over low heat, melt the butter. Stir in hot sauce, honey (if using), apple cider vinegar, Worcestershire (if using) and black pepper. Warm until combined and slightly thickened, then remove from heat.
Toss wings in sauce
Place cooked wings in a large bowl. Pour the warm sauce over the wings and toss gently until evenly coated. For dry-style wings, skip this step and serve sauce on the side.
Notes & Food Safety
Always confirm internal temperature of wings is 165°F (74°C). If wings were refrigerated after seasoning, allow them to come close to room temperature (15–20 minutes) before cooking for even results.
Leftover cooked wings keep in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp.