1-First Step: Prepare and Season the Wings Start by thoroughly patting your chicken wings dry with paper towels. Removing excess surface moisture is crucial for achieving crispy skin later. Once dry, place the wings in a large bowl and toss them with 1 teaspoon of five-spice powder and 2 teaspoons of salt. Ensure each wing is evenly coated with the seasoning mixture. This initial seasoning not only adds flavor but also begins the process of drawing out moisture from the skin, which is essential for that perfect crunch we’re after.

2-Second Step: The Overnight Drying Process Arrange your seasoned wings in a single layer on a wire rack set over a baking sheet. Make sure to space them out evenly, leaving gaps between each wing to allow air to circulate freely. This spacing is critical for proper drying and even cooking. Place the rack with wings in the refrigerator, uncovered, and let them dry for 8 to 24 hours. This extended drying time might seem excessive, but it’s the secret to achieving that coveted crispy skin without deep frying. As the wings chill, the salt continues to draw moisture from the skin, while the cold, dry air of the refrigerator removes surface moisture, setting the stage for perfectly crispy results.

3-Third Step: Prepare the Glaze While your oven preheats to 450°F, position your rack in the upper middle position. This placement ensures the wings cook evenly and develop a beautiful golden-brown color. In a small bowl, combine 2 tablespoons of maltose (or honey if you can’t find maltose), 1 tablespoon of hot water, and 2 tablespoons of rice vinegar. Whisk these ingredients together until smooth and well combined. If your maltose is particularly thick or hard, you may need to heat it slightly in the microwave or warm water bath to make it easier to work with. This glaze will give your wings that signature glossy finish and delightful sticky texture that makes Peking Chicken Wings so irresistible.

4-Fourth Step: Initial Glazing and Baking Remove your dried wings from the refrigerator and let them come to room temperature for about 15-20 minutes. This helps ensure even cooking. Using a pastry brush, apply a thin, even coat of your prepared glaze to both sides of each wing. Place the glazed wings back on the wire rack and slide them into the preheated oven. Bake for 15 minutes, keeping an eye on them to prevent burning. The high heat will begin rendering the fat and crisping the skin while the glaze starts to caramelize.

5-Fifth Step: Second Glazing and Final Baking After the initial 15 minutes, carefully remove the rack from the oven and flip each wing using tongs. Brush another layer of glaze over the wings, making sure to cover all exposed areas. Return them to the oven for an additional 15-20 minutes. During this final baking period, flip the wings several times to ensure even browning on all sides. The wings are done when they’re deep golden brown and the skin is noticeably crispy. The internal temperature should reach 165°F for food safety. If you prefer extra crispy skin, you can broil them for the last 1-2 minutes, but watch them closely as the sugar in the glaze can burn quickly.

6-Final Step: Prepare and Serve While the wings finish cooking, prepare the dipping sauce by combining ¼ cup of hoisin sauce, 1 teaspoon of sugar, and 1 teaspoon of toasted sesame oil in a small bowl. Mix until smooth and well combined. Transfer to a serving dish. Once the wings are done, let them rest for 5 minutes to allow the juices to redistribute. Serve the wings on a platter alongside the dipping sauce for a complete presentation that will impress your family and guests. These Peking style chicken wings are best enjoyed hot, but they’re also delicious at room temperature for casual gatherings.