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hot wings recipe.
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Truly Crispy Hot Wings

No one can resist my restaurant-worthy baked hot wings. Perfectly seasoned, the wings turn out truly crispy and juicy every single time. Watch the video below to see how I make it in my kitchen!
Course Appetizer
Cuisine American
Prep Time 2 minutes
Cook Time 40 minutes
Total Time 42 minutes
Servings 6 servings
Calories 256kcal
Author Arman Liew

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.
    seasoned and flour-dredged chicken wings.
  • Place the wings on the lined pan and bake for 30 minutes.
    baked chicken wings on a baking dish.
  • 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. 
    buffalo sauce covered chicken wings on a baking dish.

Video

Notes

Air fryer method. Dredge the wings in the flour mixture and place them in a single layer in the air fryer basket. Air fry at 400F/200C for 10 minutes, flipping halfway through. Brush the wings with hot sauce and air fry for another 3-5 minutes. 
Smoker method. Preheat the smoker to 225F using mild wood chips (I like applewood). Smoke the wings for 2 hours, periodically dredging them with more sauce. 
Deep frying hot wings. Heat 1-2 inches of oil in a deep pot. Once hot, drop the dredged wings and fry for 4-5 minutes or until golden. Remove them from the oil and toss in a bowl with hot sauce.
TO STORE: Store the cooled wings in an airtight container in the fridge for 4-5 days. 
TO FREEZE: Let the wings cool completely, then freeze them in a freezer bag for up to 6 months. 
TO REHEAT: Transfer the wings to a parchment-lined baking sheet and reheat in a 350F/175C oven for 5-6 minutes or until warm.

Nutrition

Serving: 1serving | Calories: 256kcal | Carbohydrates: 6g | Protein: 20g | Fat: 17g | Sodium: 1450mg | Potassium: 218mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 196IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 1mg | NET CARBS: 5g