Spicy Chicken Wings (Printable)

Crispy, juicy chicken wings coated in a fiery, flavorful sauce, perfect for sharing.

# 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 (e.g., Frank's RedHot)
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 Make It:

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 Tips:

01 -
  • The sauce hits that perfect balance between fiery heat and subtle sweetness that keeps everyone coming back for seconds
  • These wings come out of the oven with restaurant-quality crispiness without any deep-frying mess
02 -
  • Patting wings completely dry before seasoning is the single most important step for achieving restaurant-style crispy skin
  • Let the sauce cool for just a minute before tossing because piping hot sauce can make the wings lose their crunch
03 -
  • Line your baking sheet with foil for the easiest cleanup ever because that caramelized sauce is a pain to scrub off
  • Toss the wings in sauce immediately after they come out of the oven while they're still hot enough to make the sauce perfectly clingy

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