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Chicken Wings (12 Pcs) Recipe

Name: Yats Chicken Wings (12 Pcs) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: American
Ingredients: 12 pcs chicken wings (whole, split into drumette + flat); 2 tbs olive oil; 2 tbs soy sauce; 1 tbs hot sauce (e.g., Frank's); 1 tbs honey; 3 tsp garlic (minced); 1 tsp smoked paprika; 0.5 tsp ground black pepper; 1 tsp salt; 3 tbs cornstarch; 1 tsp baking powder (aluminium-free if possible); 2 tbs butter; 1 tbs honey; 1 tbs hot sauce; 0.5 tsp soy sauce; 1 tbs fresh parsley (chopped); 2 pcs lemon wedges; 4 pcs celery sticks; 0.5 cups blue cheese or ranch dressing

Inspired by Yats

Time1h

Serves3

Make Chicken Wings (12 Pcs) 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

12 pcs chicken wings (whole, split into drumette + flat)

2 tbs olive oil

2 tbs Aged soy sauce

1 tbs hot sauce (e.g., Frank's)

1 tbs Honey

3 tsp Garlic (minced)

1 tsp Smoked paprika

1/2 tsp ground black pepper

1 tsp Celtic sea salt

Coating & Crisping

3 tbs Cornstarch

1 tsp baking powder (aluminium-free if possible)

Sauce (optional glaze)

2 tbs Butter

1 tbs Honey

1 tbs Hot sauce

1/2 tsp Aged soy sauce

Garnish & Serve

1 tbs Fresh parsley (chopped)

2 pcs lemon wedges

4 pcs celery sticks

1/2 cups blue cheese or ranch dressing

Method

Chicken & Marinade

Prep wings

Pat the 12 chicken wings dry with paper towels. If whole, split each wing into drumette and flat, discard wing tips or save for stock.

Make marinade

In a large bowl combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs hot sauce, 1 tbs honey, 3 tsp minced garlic, 1 tsp smoked paprika, 1/2 tsp ground black pepper and 1 tsp salt. Whisk until homogenous.

Marinate

Add the dried wings to the marinade and toss to coat thoroughly. Cover and refrigerate for 30 minutes to 2 hours (minimum 30 minutes for flavor; up to overnight for deeper flavor).

Coating & Crisping

Preheat & prepare

Preheat oven to 220°C (425°F). Line a baking sheet with foil and place a wire rack on top; spray the rack lightly with oil. If using an air fryer, preheat to 200°C (390°F).

Coat wings

In a shallow bowl combine 3 tbs cornstarch and 1 tsp baking powder. Remove wings from marinade, letting excess drip off, then toss wings in the cornstarch mixture until lightly and evenly coated. Shake off excess.

Arrange & bake (or air-fry)

Arrange wings in a single layer on the prepared rack so air can circulate. Bake at 220°C (425°F) for 25–30 minutes, flipping once halfway, until skin is deep golden and crisp and internal temperature reaches 75°C (165°F). For an air fryer, cook in batches at 200°C (390°F) for 18–22 minutes, shaking halfway.

Sauce (optional glaze)

Make glaze

While wings cook, melt 2 tbs butter in a small saucepan over low heat. Stir in 1 tbs honey, 1 tbs hot sauce and 1/2 tsp soy sauce. Warm until combined and slightly thickened, then remove from heat.

Toss wings in glaze

When wings are cooked and crisp, transfer them to a large bowl. Pour the warm glaze over the wings and toss gently to coat evenly. If you prefer dry-style wings, skip this step and serve glaze on the side.

Garnish & Serve

Arrange glazed or plain wings on a platter. Sprinkle 1 tbs chopped parsley over the top and add lemon wedges and celery sticks to the plate. Serve immediately with 1/2 cup blue cheese or ranch dressing for dipping.