10 Wings Recipe
Make 10 Wings Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wings
Buffalo Sauce
To Serve
Method
Wings
Preheat and dry
Preheat your oven to 425°F (220°C). Pat the 10 chicken wings dry with paper towels; removing surface moisture helps them crisp.
Season and coat
Place the dried wings in a large bowl. Add 1 tsp kosher salt, 1 tsp black pepper, 1 tablespoon baking powder, 1 tsp garlic powder, 1 tsp paprika, and 1 tsp neutral oil. Toss thoroughly so each wing is evenly coated. The baking powder helps create a crispy skin when roasted.
Arrange for roasting
Line a baking sheet with foil and set a wire rack on top. Arrange the wings in a single layer on the rack, skin-side up, with a little space between each wing so hot air circulates.
Roast
Roast in the preheated oven for 20 minutes. After 20 minutes, flip each wing and roast an additional 10–15 minutes until the skin is deep golden brown and internal temperature reaches 165°F (74°C). Total cook time will be about 30–35 minutes depending on wing size and oven.
Optional broil for extra crisp
If you want extra crispness, switch the oven to broil for 2–4 minutes, watching closely to avoid burning. Remove wings from oven and transfer to a clean bowl for saucing.
Buffalo Sauce
While the wings roast (or during the final 5 minutes), prepare the sauce. In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Once melted, whisk in 4 tablespoons hot sauce, 1 teaspoon honey (if using), 1 teaspoon white vinegar (if using), 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon salt. Warm until the sauce is glossy and combined, then remove from heat. Taste and adjust heat/sweetness or salt to preference.
Toss wings in sauce: Pour the warm sauce over the roasted wings in the bowl and toss gently until each wing is evenly coated. Serve immediately so the skin remains crisp under the sauce.
To Serve
Plate the wings alongside 1/2 cup blue cheese dressing or ranch and the celery sticks. Offer lemon wedges for a squeeze of brightness if desired.
Serve hot. Leftover wings can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 10–15 minutes to restore crispness.