Description
These Spicy Baked Chicken Wings are crispy, flavorful, and packed with a perfect blend of heat and savory spices. Oven-baked to golden perfection, they are tossed in a tangy hot sauce mix for an irresistible appetizer that’s perfect for game day or any gathering.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings, split into flats and drumettes
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil
Spicy Sauce
- 1/4 cup hot sauce
- 2 tablespoons melted butter
- 1 tablespoon honey
- 1 teaspoon chili flakes
Garnish (Optional)
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven and prepare baking sheet. Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top to allow air circulation around the wings for even crisping.
- Dry the wings and coat with seasoning. Pat the chicken wings completely dry using paper towels to ensure crispiness. In a large bowl, toss the wings with baking powder, kosher salt, black pepper, garlic powder, paprika, and cayenne pepper until they are evenly coated.
- Add olive oil and arrange wings. Drizzle the olive oil over the coated wings and toss again to distribute the oil. Arrange the wings in a single layer on the wire rack, making sure there is space between each piece for even cooking.
- Bake the wings. Place the baking sheet in the oven and bake the wings for 20 minutes. Then flip the wings to the other side and continue baking for another 20 to 25 minutes until the wings are crispy and cooked through, reaching an internal temperature of 165°F (74°C).
- Prepare the spicy sauce. While the wings are baking, whisk together the hot sauce, melted butter, honey, and chili flakes in a small bowl until well combined to create a flavorful and spicy coating sauce.
- Toss wings in sauce. Once the wings are fully cooked and crispy, transfer them to a large bowl and toss with the spicy sauce until they are fully coated with the sauce.
- Garnish and serve. Optionally garnish with chopped fresh parsley for a bright, fresh contrast. Serve the wings hot for the best flavor and texture.
Notes
- For extra crispy wings, refrigerate the seasoned wings uncovered for 1 hour before baking.
- Adjust the cayenne pepper and hot sauce quantities to control the heat level to your preference.
- Using a wire rack helps air circulate under the wings to ensure even crispiness.
- Make sure wings are fully dried before seasoning to achieve the crispiest texture.
