Salted Crispy Chicken Wing Recipe
Make Salted Crispy Chicken Wing Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken and Marinade
Finishing Salt & Aromatics
Method
Chicken and Marinade
- 1
Prep the wings
Pat the chicken wings very dry with paper towels. If wings are whole, cut at the joint to separate drumettes and flats and discard wing tips or save for stock. Drying well is crucial for crispiness.
- 2
Salt cure
Place the dried wings in a large bowl or rimmed tray. Sprinkle 1 tablespoon kosher salt evenly over the wings and toss to coat. Refrigerate uncovered for 1 hour to dry and let the salt start to season the meat. (If you have time, you may refrigerate uncovered for up to 8 hours for a deeper cure.)
- 3
Dry coating
After the salt cure, remove the wings and blot any excess moisture with paper towels. In a small bowl combine the remaining 1/2 tablespoon kosher salt, 1 tablespoon baking powder, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon black pepper. Sprinkle this dry mixture evenly over the wings and toss to coat thoroughly. The baking powder will raise the skin's pH and encourage browning and crispness.
- 4
Rest before cooking
Place the coated wings on a wire rack set over a sheet pan and let rest for 20–30 minutes at room temperature. This helps the coating adhere and the skin to dry further for optimal crisping.
- 5
Apply oil
Just before cooking, toss the wings with 2 tablespoons neutral oil so they have a thin, even sheen. This promotes even browning whether you bake, air-fry, or shallow-fry.
Cooking and Finishing
- 6
Oven method (recommended for ease)
Preheat the oven to 250°F (120°C). Arrange the wings on a wire rack over a sheet pan in a single layer. Bake for 30 minutes at 250°F to render fat gently. Increase the temperature to 425°F (220°C) and continue roasting for 35–45 minutes, turning once halfway, until the skin is deeply golden-brown and crisp. Internal temp should reach 165°F (74°C).
- 7
Alternative: Air-fryer method
Preheat the air fryer to 380°F (195°C). Place wings in a single layer (work in batches) and cook for 20–25 minutes, shaking or flipping halfway, until golden and crispy.
- 8
Alternative: Shallow-fry method
Heat about 1/2 inch of neutral oil in a heavy skillet over medium-high heat to 350°F (175°C). Fry wings in batches for 6–8 minutes per side, adjusting heat to maintain 325–350°F, until skin is crisp and internal temp is 165°F. Transfer to a wire rack to drain.
- 9
Finish and season
While still hot, transfer wings to a clean bowl or tray and immediately sprinkle evenly with the flaky finishing salt (about 1 teaspoon) and, if using, 1/4 teaspoon ground white pepper. Toss lightly to distribute. Garnish with 1 tablespoon finely chopped chives or parsley and serve with lemon wedges to squeeze.
- 10
Serving suggestion
Serve the wings hot and crispy as an appetizer or snack. Provide extra flaky salt and lemon wedges at the table.