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A close-up captures a hand dipping a golden-brown baked hot wings into a bowl of creamy white sauce. Sliced celery sticks sit invitingly in the background on a pristine white plate.
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5 from 2 votes

Crispy Baked Hot Wings

Baked hot wings offer a fiery and flavorful experience, combining crispy chicken coated in a spicy sauce, making them a fun and exciting dish.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer, Main Course, Snack
Cuisine: American
Servings: 4
Author: Melissa Griffiths

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.

Nutrition

Serving: 1 of 4 servings | Calories: 525kcal | Carbohydrates: 10g | Protein: 24g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1260mg | Potassium: 284mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1557IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 2mg

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