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My restaurant-rival hot wings are doused in hot sauce and oven-baked until they’re crackling, crispy, and flaming hot! Come game night, they’re a true family favorite!
As much as I love simple air fryer frozen chicken wings, I sometimes like to spice things up (literally) and surprise my family with my famous fiery hot wings recipe.
This recipe pulls double duty. First, I dust the wings in paprika for a touch of smoke. Then, they’re brushed with hot sauce and broiled until the exterior is super crispy and sticky while the center stays succulent and SO flavorful.
Table of Contents
Why I love this recipe
- You control the heat. I specifically listed ‘hot sauce’ as a vague ingredient, so you can use whichever sauce YOU want. I used Sriracha because I’m low-key obsessed.
- The perfect texture. The outside is sticky and lightly charred, while the center remains perfectly cooked.
- Hands-off cooking. Like turkey wings, my recipe has minimal prep time, and since they bake in the oven, you don’t have to babysit them.
- Other cooking options. I highly recommend oven-baking your wings, but of course, I also tested the air fryer, smoker, and deep fry methods for you (check out the recipe card for more information!).
If you are always on the hunt for the perfect chicken wings, try my smoked chicken wings, garlic parmesan wings, and lemon pepper wings next.
Key ingredients
- Chicken wings. You’re welcome to use whole wings if you want, but I prefer wingettes and drumettes that have already been separated because they’re easier to season, easier to get crispy, and easier to eat.
- Flour. Use all-purpose flour for the best results. Use a 1:1 gluten-free flour blend if needed.
- Corn flour. It’s the secret to extra crispy wings! Cornstarch also works.
- Baking powder. This is my other secret ingredient to achieve the crispiest wings. As the wings bake, the baking powder seals to the outside and creates a crunchy coating. Don’t replace this with baking soda, as it can leave an unappetizing metallic flavor behind.
- Salt and black pepper. For flavor.
- Spices. I used paprika, garlic powder, and onion powder.
- Hot sauce. I like to coat the wings in Sriracha, but you can use any hot sauce or buffalo sauce you love.
How to make hot wings
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and line a baking sheet with parchment paper. Assemble ingredients.
Step 2- Dredge. Combine all dry ingredients and toss to coat the wings.
Step 3- Bake. Transfer the wings to the baking sheet and bake until nearly fully cooked.
Step 4- Broil. Remove the wings and turn on the broil setting. Coat the wings with hot sauce and broil until lightly charred and crispy.
Arman’s recipe tips
- Bake on a wire rack. This is my #1 tip for getting perfectly crispy wings. Place the wings on a wire rack with a lined baking sheet beneath it. This way, you don’t have to stop and flip the wings either.
- Use frozen wings. I’ve made this recipe with frozen wings before, and it turns out great! Just remember to let them thaw completely and pat them VERY dry with paper towels before seasoning.
- Let the chicken come to room temperature. Letting the chicken come to room temp helps it cook quicker and more evenly.
- Serve with some palate cleansers. These bad boys are HOT, so I recommend serving them with creamy coleslaw or, at the very least, some ranch dressing and blue cheese dressing with celery and carrot sticks to dip.
Frequently asked questions
Both types of wings are saucy and spicy, but buffalo wings are less spicy since they’re tossed in a cayenne-based buffalo wing sauce that’s mixed with butter. Hot chicken wings, on the other hand, are coated in a much spicier chili-based hot sauce.
Enhance the bold flavors by whisking red chili flakes, chili powder, or a pinch of cayenne pepper into the flour dredge. I suggest starting conservatively and then increasing as needed!
Truly Crispy Hot Wings
Video
Ingredients
- 2 1/2 pounds chicken wings separated into two pieces
- 2 tablespoons all-purpose flour
- 3 tablespoons corn flour
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 cup hot sauce I used sriracha
Instructions
- Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
- Combine the flour, corn flour, baking powder, salt, pepper, paprika, garlic powder, and onion powder. Dredge the wings in the mixture until evenly coated on all sides.
- Place the wings on the lined pan and bake for 30 minutes.
- Remove the wings from the oven and turn the broil setting on. Brush the wings with the hot sauce and return it to the oven, on the higher rack position, and broil for 10 minutes or until they start getting charred.
Notes
Nutrition
More must-try shareables
- Air fryer french fries
- Armadillo eggs
- Cream cheese stuffed peppers
- Bacon wrapped dates with goat cheese
- Or any of these finger foods
Originally published August 2023, updated and republished December 2024
WOW! This is the ultimate recipe. So delicious. Thank you so much! I don’t use cornstarch, I used regular flour. I added Thai spice, etc. So very good.
For hot sauce I would put hot ketchup. What do you think?
Chicken wings can be made so tasty. Thanks for this flavours.