Spicy Chicken Wings Delight (Printable)
Juicy chicken wings tossed in a spicy, crispy coating perfect for sharing and snacking.
# What You’ll Need:
→ Chicken
01 - 2.2 lbs chicken wings, separated at joints, tips removed
→ Marinade
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
→ Spicy Sauce
07 - 1/4 cup hot sauce
08 - 2 tbsp unsalted butter, melted
09 - 1 tbsp honey
10 - 1/2 tsp cayenne pepper
11 - 1 tsp apple cider vinegar
→ For Serving (Optional)
12 - Celery sticks
13 - Blue cheese or ranch dressing
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
02 - Pat chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on the rack. Bake for 30-35 minutes, turning halfway, until skin is golden and crisp.
04 - While wings bake, combine hot sauce, melted butter, honey, cayenne, and apple cider vinegar in a small saucepan. Heat over low, whisking until smooth and slightly thickened.
05 - Transfer hot wings to a large bowl. Pour spicy sauce over and toss to coat evenly. Serve immediately with celery sticks and blue cheese or ranch dressing if desired.
# Expert Advice:
01 -
- The honey cuts through the heat just enough to keep you reaching for another wing
- That crispy skin texture rivals any restaurant wings without needing a deep fryer
02 -
- Patting wings dry and letting them air-dry in the fridge for an hour before baking makes a huge difference in crispiness
- The sauce continues to penetrate the wings as they sit, so toss them just before serving for maximum crunch
03 -
- Separate the wings at the joints yourself for more surface area and better sauce coverage
- Let the sauce cool slightly before tossing so it clings rather than runs right off