These homemade hot wings are baked in the oven and come out with fall-apart meat that’s flavorful and juicy – much better than hot wings from any restaurant. With a few simple ingredients, you can whip up hot wings that everyone will love.
All about Hot Wings
Hot chicken wings are a classic American favorite. They’re spicy, crunchy on the outside, and juicy on the inside. Chicken wings are so popular that there are entire restaurants dedicated to serving up hot wings in unique and creative flavors. You can serve hot wings as a snack or appetizer at parties or as a main course.
One of the best things about hot wings is that there are so many different ways to enjoy them. You can make them as mild or as spicy as you like with any combination of herbs, spices, and sauces. You can serve up chicken wings in an array of flavors, including teriyaki, spicy garlic, honey BBQ, or sweet Thai chili.
This is a simple recipe for spicy hot wings. You can adjust the amount of hot sauce depending on your preference, and you can get creative with the spices and flavorings. The baking powder gives the finished product a crispier skin.
Ingredients You’ll Need for Homemade Hot Wings
- Chicken wings
- Garlic powder
- Black pepper
- Baking powder
- Hot sauce
- Olive oil
How to Make Homemade Hot Wings
- Preheat the oven to 350 degrees F (180 degrees C).
- Place the chicken wings, olive oil, salt, garlic powder, pepper, and baking powder in a big bowl. Mix well until all the chicken wings are well coated.
- Line a baking tray with parchment paper or aluminum foil.
- Spread the chicken wings on the baking tray and cook at 350 degrees F (180 degrees C) for 20 minutes, flipping them after 10 minutes.
- Take the chicken wings off of the baking tray into a clean big bowl. Add the hot sauce and mix until the chicken wings are well coated.
- Spread them again on the baking tray. Use a kitchen brush to use every bit of the sauce on the wings.
- Cook for an additional 10 minutes until golden brown.
- Serve with ranch dressing if desired.
Tips and Variations for Homemade Hot Wings
When it comes to making homemade hot wings, there are a few tips that can help take them from good to great.
- To create the perfect hot wings that are crispy on the outside and juicy on the inside, dry them before you start the recipe and use baking powder in the seasoning. This will help tenderize the meat and make a crispier skin.
- Make sure to cook your wings in a way that they don’t become dry and tough – stick with lower temperatures and longer cooking times to ensure maximum juiciness. Don’t be impatient and cook them on broil for a few minutes.
- For a bolder taste sensation, consider adding a variety of pickled vegetables or fresh herbs, such as cilantro or parsley, on top of the wings.
- Serve your hot wings with cooling sauces or sides like celery sticks and ranch dressing to balance out the heat.
- Add oregano to the hot wing rub. Oregano has a savory and bitter flavor that pairs well with the spicy heat of wings.
- For something sweeter, consider adding brown sugar or honey as part of your seasoning mix. The sweetness will help balance out the spiciness of the wings, making them more enjoyable.
- Add your favorite BBQ sauce to give it an extra kick of flavor.
- Add a pinch of cumin for an extra layer of smoky flavor.
- Use Buffalo sauce instead of hot sauce to add lots of tangy flavor and a bit of heat.
- For a sweeter flavor, opt for a honey mustard or sweet chili sauce instead of hot sauce.
- Try out some Thai-style sauces, such as fish or red curry.
- Have plenty of napkins handy because eating hot wings gets messy.
Homemade Hot Wings FAQs
What are good side dishes to serve with hot wings?
Some delicious sides that pair well with hot wings are crunchy coleslaw, creamy potato salad, french fries, macaroni and cheese, corn on the cob, garlic bread or biscuits, and sweet potatoes. You could also serve a vegetable tray or a salad.
What types of sauces can I serve with hot wings?
Some popular types of sauces to serve with hot wings include classic buffalo sauce, barbecue sauce, honey mustard, garlic parmesan, spicy ranch, and teriyaki.
How do I store leftover hot wings?
You can store any leftover hot wings in a sealed container in the fridge for up to 4 days.
Other Chicken Wing Recipes
Sticky Stout Baked Chicken Wings
Crispy Baked Chicken Wings with Carolina Mustard Sauce
Lemon Pepper Dry Rub Chicken Wings
Homemade hot wings are a fun way to enjoy this take-out food at home. And this hot wing recipe is versatile. You can customize it to your own tastes with different sauces, herbs, and spices. You’ll never go back to restaurant hot wings once you’ve tried this homemade version.
Homemade Hot Wings
The most incredibly good hot wings, made at home in the oven. You’ll prefer these ones over bar Hot wings!
- 1 pound chicken wings
- 1 tablespoon garlic powder
- 1 tablespoon pepper
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup hot sauce (you can link the homemade buffalo sauce recipe that is in the boneless chicken wings recipe)
- 2 tablespoons oil
- In the big bowl mix the chicken wings with the olive oil, salt, garlic powder, pepper, and baking powder. Mix well until all are well coated. The baking powder will help get a crispier skin.
- Line a baking tray with oven paper or aluminum foil.
- Spread the chicken wings in the baking tray and cook in the oven (pre heated) for 20 minutes at 356F /180C, flip them halfway.
- Once cooked, take them out of the baking tray and put them in a big bowl. Season them with the Buffalo sauce until well coated.
- Spread them again in the baking tray, making sure to use every bit of sauce remaining in the bowl. For this you can use a kitchen brush.
- Cook for addition 10 minutes until golden brown.
- Serve alongside ranch sauce (optional)
To create the perfect hot wings that are crispy and juicy on the inside, is key to have them dry and use baking powder in the seasoning. This will help tenderize the meat and make a crispier skin.
Once cooked this hot wings have a fall-apart meat texture.
If you have any leftovers, keep them in the fridge for up to 4 days in a sealed container.
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