20 Wings Recipe
Make 20 Wings Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Wings
Buffalo Sauce
Optional Serving
Method
Prep and Season Wings
Prepare wings
If your wings are whole, separate into drumettes and flats and discard wing tips or save for stock so you have 20 pieces total. Pat wings very dry with paper towels; dryness helps crisping.
In a large bowl, combine kosher salt, black pepper (1 tsp), and baking powder. Toss the wings with the oil and then the dry mixture until evenly coated. Let rest on a wire rack set over a baking sheet for 15–30 minutes at room temperature to allow the coating to adhere and skin to dry further.
Cook Wings (Oven Method)
Preheat and arrange
Preheat oven to 425°F (220°C). Line two rimmed baking sheets with foil and place wire racks on them. Arrange wings in a single layer on the racks leaving space between pieces for air circulation.
Bake on the middle and upper racks for 25 minutes. Rotate the pans between racks and flip the wings. Continue baking another 18–22 minutes, or until skin is deep golden-brown and crispy and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total bake time ~43–47 minutes depending on wing size.
Cook Wings (Fryer Alternative)
If frying: heat oil in a deep fryer or heavy pot to 375°F (190°C). Fry wings in batches 6–8 minutes until golden-brown and cooked through. Drain on paper towels and keep warm on a rack in a low oven (200°F/95°C) while remaining batches cook.
Make Buffalo Sauce
Melt butter and combine
While wings are cooking, melt butter in a small saucepan over low heat. Add hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, salt (1/4 tsp), and pepper (1/4 tsp). Whisk until smooth and warmed through, about 2–3 minutes. Taste and adjust heat/sweetness to preference. Keep warm over lowest heat or transfer to a heatproof bowl.
Toss and Serve
When wings are done, transfer hot wings to a large mixing bowl. Pour the buffalo sauce over the wings (reserve a few tablespoons if you want some plain crispy wings) and toss vigorously until wings are evenly coated.