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These baked hot wings deliver that perfect crispy-on-the-outside, juicy-on-the-inside texture you’re craving, without the mess of deep frying. They’re coated in a sauce that hits all the right notes – spicy, tangy, and just a touch of sweet!
Let’s start with a little background. Hot wings, also known as Buffalo wings, have a fascinating history. Legend has it that in 1964, at a small bar in Buffalo, New York, the culinary magic happened.
The bar’s owner, Teressa Bellissimo, decided to whip up a quick snack for her son’s friends by deep-frying chicken wings and tossing them in a tangy hot sauce. Little did she know that her creation would become a global sensation!
Hot wings are really popular at my house but we are very particular with them. We have tried and tested several methods and have found the best hot wings recipe out there that is both delicious and convenient. After several attempts at using frozen/thawed wings, we finally found the magic in fresh wings!
Table of Contents
Why You’ll Love Making These Baked Hot Wings
- Crispy Texture Without Deep Frying: Just pop them in the oven and let them work their magic while you tackle other things.
- Flavorful Seasoning Blend: Coating the wings with a mixture of paprika, garlic powder, onion powder, chili powder, and flour ensures each bite is packed with robust flavor.
- Simple Preparation and Cleanup: The straightforward steps, including baking on a foil-lined sheet, make for easy preparation and minimal cleanup, perfect for both novice and experienced cooks.
- Flavor-Packed: The combination of dry rub and sauce creates layers of flavor that sink deep into the meat, giving you that perfect mix of heat and savory goodness in every bite.
🍗Nothing beats the look on kid’s faces when they bite into my air fryer chicken wings – it’s become my signature snack on busy weeknights!
Recipe Ingredients
- Butter
- Fresh chicken wings
- Paprika
- Garlic powder
- Onion powder
- Chili powder
- Flour
- Hot sauce
See the recipe card below for full information on ingredients and quantities.
How to Make Baked Hot Wings
Step 1: Preheat the oven to 425° F and line a cookie sheet with aluminum foil. Prepare the chicken wings by separating them at the joint and trimming off the wing tip. Here’s a quick video on how to cut the hot wings if you are a visual learner like I am.
Step 2: In a large zip lock bag, combine the chicken wings, paprika, garlic powder, onion powder, salt, black pepper, chili powder, and flour. Shake the bag to evenly coat the wings.
Step 3: Place the coated wings on the lined cookie sheet, leaving space between each wing.
Step 4: Bake the wings for 30 minutes, then flip them over and bake for an additional 5 to 10 minutes until the internal temperature reaches 175 to 185° F.
Step 5: In a medium bowl, mix melted butter and hot sauce.
Step 6: Transfer the cooked wings to a large bowl, pour the sauce over them, and toss to coat. Place the sauced wings back on the cookie sheet and bake for an additional 3 to 5 minutes. Let them rest for 2 to 3 minutes before serving.
Recipe FAQs
You can adjust the heat level by choosing different hot sauce variations or adjusting the amount of chili powder in the seasoning. Adding more hot sauce or increasing the chili powder will make the wings spicier, while reducing the amounts will result in milder wings.
Absolutely! While chicken wings are the traditional choice, you can experiment with other cuts of chicken, such as drumsticks or boneless chicken strips.
To keep the wings moist, make sure not to overcook them. Monitor the cooking time closely and check the internal temperature to ensure they are fully cooked but still juicy. Additionally, tossing the wings in the sauce immediately after cooking helps to lock in moisture.
The most common dipping sauces for hot wings are blue cheese dressing and ranch dressing. These creamy and tangy options complement the spiciness of the wings. However, you can also get creative and try other dips like barbecue sauce, honey mustard, or even a spicy aioli.
Expert Tips
- Wing Prep: Cut the wings at the joint to separate the drumette – this helps them cook more evenly and makes them easier to eat.
- Skip the Oil: Place butter directly on the baking sheet instead of coating the wings in oil. This allows the seasoning to stick directly to the chicken for maximum flavor impact.
- Fresh is Best: Use fresh wings rather than frozen ones to prevent excess moisture from diluting the flavors and compromising the crispy exterior.
- Butter Technique: Melting butter on the baking sheet before adding wings creates a perfectly crispy skin without the greasiness of deep frying.
- Even Spacing: Arrange wings with space between them to ensure they crisp up properly – overcrowding leads to steaming instead of crisping.
Storage Tips
To keep your wings at their best, let them cool completely before storing them in an airtight container in the refrigerator for up to 4 days.
If you want to save them for later, you can freeze them for up to 3 months – just be sure to wrap them tightly in plastic wrap and place them in a freezer bag to prevent freezer burn.
When you’re ready to enjoy them again, thaw frozen wings overnight in the refrigerator and reheat them in the oven at 350°F for about 10-15 minutes, or until they’re heated through and the skin crisps back up.
How To Serve Your Crispy Baked Hot Wings
These wings are the ultimate party food, perfect for game day spreads, casual gatherings, or a cozy movie night in. Serve them piping hot on a large platter with plenty of celery and carrot salad on the side. Don’t forget the classic blue cheese or ranch dressing for dipping – having both options will keep everyone happy.
For a complete spread, pair them with other finger foods like loaded potato skins or a fresh veggie platter to balance out the heat. Remember to put out plenty of napkins and maybe even some wet wipes – these wings are worth getting your hands messy for!
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Crispy Baked Hot Wings
Ingredients
For the Chicken Wings:
- ¼ cup salted butter
- 2 pounds fresh chicken wings, I used whole wings and cut them into pieces (drumettes, wingettes and dispose of tips), best if not frozen
- 2 teaspoons paprika, (I liked smoked paprika)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- ⅓ cup flour
For the hot sauce:
- ¼ cup salted butter, melted
- ¼ cup hot sauce, Frank's RedHot Sauce is a great option
Instructions
- Preheat the oven to 425° F.
- Line a cookie sheet with aluminum foil.
- Cut the butter into thin slices and place on the line cookie sheet. Set aside.
- Cut your chicken pieces as needed. You are going to separate the chicken pieces at the joint and trim off the tip of the wing (discard tip). This makes for the smaller hot wings pieces of meat like you'd get at a restaurant. Here's a short video on how to cut your chicken pieces.
- In a large zip lock bag, place the chicken wings and sprinkle the spices: paprika, garlic powder, onion powder, salt, ground black pepper, and chili powder. Close the bag and toss around to cover all chicken wings evenly with the spices.
- Add the flour and massage the bag so it evenly coats the wings.
- Place the chicken wings on a single layer, leaving room enough around them on the cookie sheet.
- Bake in the preheat for 30 minutes, flip, and cook for an additional 5 to 10 minutes or until internal temperature reaches 175 to 185° F.
- While the chicken wings are cooking, mix in a medium bowl the butter, and hot sauce. Mix until combined.
- Once the chicken wings are cooked, place them in a large bowl and pour the sauce over them. Toss using 2 large forks until all chicken wings are coated with the sauce.
- Place the wings back on the cookie sheet and cook for an additional 3 to 5 minutes.
- Let the wings rest for 2 to 3 minutes.
- Serve hot and Enjoy!
Notes
- These wings develop a gorgeous caramelized exterior when the butter and seasonings work their magic in the oven – no sauce basting required during cooking.
- There’s a variety of hot sauces you can use, Frank’s RedHot Sauce is that signature buffalo hot wings sauce that most people use. It’s vinegary and the flavor most people are expecting when they think of hot wings.
- The recipe’s butter-first approach means you won’t have that annoying issue of seasonings falling off when you take a bite.
- The dry-heat method actually intensifies the chicken’s natural flavors, unlike deep frying which can sometimes mask them.
