This Recipe for Easy Hot Wings are the perfect balance of tangy and spicy. They’re super saucy, incredibly flavourful and use a homemade elevated hot sauce that is super easy and quick to make.
Why get out of your PJs and go to the local pub when you can bring the local pub to you… beer… sports… and of course, saucy AF chicken wings! You know I’m always down for a good saucy wing and this recipe for easy hot wings delivers! It’s everything I need (and love!) in a chicken wing… and MORE. These saucy AF hot chicken wings are the perfect blend of tangy, spicy and sweet, are seriously finger-lickin’-good and have jusssst the right kick for everyone to enjoy! They make a great snack or appetizer, are perfect for parties or gatherings and will be a guaranteed touchdown on any game day.
My sisters and I all share a love for saucy chicken wings. So much so that we basically have an unwritten rule of visiting our all time favourite wing joint EVERY SINGLE TIME I’m back in Toronto. It goes without saying that Allstar Wings will either be my first stop on my way into the city or my last stop on my way out of the city. I just can’t visit or leave the city without going to get my fix of saucy chicken wings! Unfortunately, like beef patties and peameal bacon, there ain’t no Allstar Wings up in this neck o’ the woods. And you know what that means… challenge accepted, I’ll gladly re-create my own at home!
I have a feeling that as this blog grows and I add recipes to the vault, you’re gonna be seeing A LOT more chicken wing recipes. It’s no wonder I’m getting the basics out of the way first – this recipe for easy hot wings, the crispiest air fryer wings and my equally saucy wings with homemade honey garlic sauce. Because sometimes, starting with the basics (something you would NEVER catch me doing at Allstar) is jusssst the invitation you needed to stay in your dang PJs and have pub night at home!
INGREDIENTS TO MAKE THIS RECIPE FOR EASY HOT WINGS
I wouldn’t call this recipe for hot wings easy if it didn’t use easy and simple to find ingredients! Let’s get into them in a little bit more detail down below:
- Chicken WIngs: The star of the show! You can buy chicken wings that have already been split into drumettes and wingettes. Or, you can use a sharp or electric knife and easily split them up yourself at the joint.
- Salt and Pepper: Enhance the flavour of the chicken wings. Sprinkle them on the wings before cooking to add depth of flavour.
- Baking Powder: Used to coat the chicken wings before baking. This helps create a crispy outer layer when they are cooked. You can use flour instead, if you prefer. But whatever you do, make sure you’re not using baking soda.
- Wing Hot Sauce: The star ingredient that gives the wings their spicy flavour. We elevate store bought hot sauce in this easy recipe. However, you can just use Frank’s RedHot, Sriracha, Tabasco or any hot sauce you prefer if you don’t want to get fancy and add additional ingredients (but I recommend you do…. and it only takes a few extra minutes!)
HOW TO MAKE OVEN BAKED HOT CHICKEN WINGS (KEY TIPS)
You can find full instructions for how to make this recipe for easy hot wings in the recipe card down below. But here are a few quick tips to keep in mind:
- Thoroughly dry the wings. Before coating the wings with flour, make sure to pat them dry with paper towels. Moisture on the surface of the wings can prevent them from becoming crispy while baking in the oven.
- Ensure that each wing is evenly coated with baking powder to achieve uniform crispiness. You can do this by shaking the wings in a bag with the flour. Or using your hands to coat them evenly.
- Use a wire rack if you have one. Placing the coated wings on a wire rack set over a baking sheet allows air to circulate around the wings, ensuring they become crispy on all sides without the need to flip them halfway through. However, if you don’t have a wire rack on hand, halfway through baking, flip the wings to ensure they cook evenly and become crispy on both sides. EXTRA TIP: Line the baking sheet with parchment paper or foil for easy clean up. Also, spray the wire rack with cooking spray to prevent sticking.
- Coat the wings evenly with sauce. Toss the baked wings in the sauce immediately after they come out of the oven to ensure they are evenly coated. Use tongs or a spatula to toss them gently until fully coated. Make sure each one is FULLY coated in the sauce for best and tastiest results! EXTRA TIP: Serve the hot chicken wings immediately after tossing them with the sauce. This ensures they remain crispy and flavourful.
- Don’t forget the dipping sauce! Offer additional dipping sauce options like blue cheese or ranch dressing on the side for extra flavour and cooling relief from the heat.
FREQUENTLY ASKED QUESTIONS
The secret ingredient to achieving crispy wings is actually a process rather than a specific ingredient: it’s drying the wings thoroughly and using a baking powder coating.
By thoroughly drying the wings with paper towels before seasoning or coating them, you remove excess moisture. Moisture is the enemy of crispiness, as it creates steam during cooking, which can lead to soggy skin.
Additionally, coating the wings with baking powder (or a mixture of baking powder and salt) helps draw out even more moisture from the skin while baking. This results in a drier surface, which crisps up beautifully in the oven.
The best cooking method for wings depends on personal preference and desired outcome. Here are a few popular methods:
Baking: Baking wings in the oven is a healthier option that still produces crispy results. To bake wings, coat them in baking powder and seasonings, then bake on a wire rack set over a baking sheet. This allows air to circulate around the wings, resulting in crispy skin. Bake at a high temperature (around 400°F or 200°C) for 45-50 minutes, flipping halfway through.
Frying: Frying wings in oil produces incredibly crispy skin and cooks them quickly. Heat oil in a deep fryer or large pot to 375°F (190°C), then fry the wings in batches until golden brown and cooked through, about 8-10 minutes. Drain on paper towels before tossing in sauce.
Grilling: Grilling wings adds a smoky flavoUr and crispy skin. Preheat your grill to medium-high heat, then grill the wings for about 20-25 minutes, turning occasionally, until cooked through and crispy. You can brush them with sauce during the last few minutes of grilling.
Air Frying: Air frying is another healthier option that yields crispy wings with less oil. Simply season the wings, then cook them in an air fryer at 380°F (190°C) for 25-30 minutes, shaking the basket or flipping halfway through.
Traditionally, hot sauce is added to chicken wings after they are baked, fried or cooked through another method. This allows the wings to develop their desired texture and crispiness without the sauce interfering with the cooking process.
After the wings are fully cooked, they are typically tossed in hot sauce while still hot, ensuring that the sauce adheres well to the surface of the wings. Tossing the wings in sauce after cooking also allows for better control over the level of sauciness and ensures that the sauce maintains its desired flavour and consistency.
However, if you prefer a different approach, you can also marinate the wings in a hot sauce mixture before baking them. Just keep in mind that this may result in a less crispy exterior compared to adding the sauce after cooking. Ultimately, the decision depends on your personal preference and the specific recipe you’re following.
RECIPE FOR EASY HOT WINGS
This Recipe for Easy Hot Wings are the perfect balance of tangy and spicy. They're super saucy, incredibly flavourful and use a homemade elevated hot sauce that is super easy and quick to make.
Ingredients
- 2 lbs Chicken Wings, split at joints, tips removed
- Salt and Pepper, to taste
- 2 tbsp Baking Powder
- 1 Recipe Hot Wing Sauce
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil. If you have one, place a wire rack on top.
- Pat the chicken wings dry with paper towels, then season them with salt and pepper.
- Place the baking powder in a large resealable plastic bag. Add the chicken wings to the bag, seal it, and shake until the wings are evenly coated.
- Arrange the coated wings on the prepared baking sheet in a single layer, leaving space between each wing. Bake the wings in the preheated oven for 45-55 minutes, flipping halfway through, until they are crispy and cooked through.
- Once the wings are cooked, transfer them to a large bowl. Pour the hot wing sauce over the wings and toss until they are evenly coated. Serve the hot wings immediately with your favourite dipping sauce and celery/carrot sticks, if desired.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1501Total Fat: 111gSaturated Fat: 40gTrans Fat: 1gUnsaturated Fat: 62gCholesterol: 374mgSodium: 3410mgCarbohydrates: 49gFiber: 2gSugar: 1gProtein: 77g
Nutrition is only an estimate and calculated using Nutritionix.
LOVE SAUCY CHICKEN WINGS AS MUCH AS I DO? TRY MY RECIPE FOR HONEY GARLIC WINGS NEXT!
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