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

Cook Time 40

Total Time 42

Servings servings

Calories 256kcal

Author Arman Liew

Ingredients

2 1/2 pounds chicken wings 1.1kg
2 tablespoons all-purpose flour 16g
3 tablespoons corn flour 24g
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, 120mL

Instructions

Preheat the oven to 200C/400F. Line a large baking sheet with foil or parchment paper, then place a wire rack on top and lightly grease it with cooking spray.
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.

Video

Notes

TO STORE: Store the cooled wings in an airtight container in the fridge for 5 days.

To freeze: Arrange the cooked wings in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat: Reheat the wings in a 350°F oven or air fryer for 5-8 minutes, or until hot and the skin is crispy again. I don’t recommend using the microwave, as it softens the skin.

To make ahead: Bake the wings as directed, but don’t add the hot sauce. Refrigerate them for up to 2 days, then brush with sauce and broil before serving. They’ll taste freshly made and stay much crispier.

Nutrition