classic hot wings

★★★★★ 1
a recipe by
Vickie Parks
Renton, WA

We made these for game day, and they turned out so well. So I'm posting the recipe so it's available when we decide to make these again in the future. The basic recipe has just a little bit of heat, but you can boost the level of heat that you want by using a spicier hot sauce and/or adding a pinch or two of chili powder in the seasoning mix. We kept the wing and drumettes together, but you can separate them if you prefer. Or you can save a lot of time by buying the wings and drumettes already separated.

★★★★★ 1
serves 8 to 10
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For classic hot wings

  • 3 lb
    chicken wings
  • 2 Tbsp
    olive oil
  • 2 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 tsp
  • 1 tsp
    pepper (i used lemon pepper, but black pepper is standard)
  • 1/2 to 1 tsp
    cayenne pepper or chili pepper (optional - if you want extra "heat)
  • 1/4 cup
    hot sauce (i used franks)
  • 4 Tbsp
    unsalted butter
  • 2 Tbsp
  • ranch dip (prepared, from a jar)

How To Make classic hot wings

  • 1
    Preheat oven to 400°. Spray a wire rack with non-stick cooking spray. Place the wire rack inside a foil-lined baking sheet; set aside.
  • 2
    Place wings in a gallon-size zip-lock plastic bag. Pour the olive oil over the wings, and seal bag. Toss the chicken in the oil until all pieces are well coated.
  • 3
    Mix together the garlic powder, onion powder, salt, pepper and cayenne/chili pepper (if using). Sprinkle seasoning mix over the chicken pieces, and seal bag. Toss chicken until evenly coated with the seasoning mix.
  • 4
    Place chicken on wire rack, and place baking sheet in oven and bake wings for 30 minutes.
  • 5
    While wings are baking, prepare sauce by heating the hot sauce, butter and honey in small saucepan over medium heat, stirring constantly until butter melts, about 3 minutes.
  • 6
    After 30 minutes baking time, brush half of the sauce over all sides of the wings (brush one side, flip wings and brush other side). Continue to bake another 30 minutes or until sauce begins to caramelize and skin is just slightly charred in spots. (During the last few minutes, you can brush some of the pan sauce over the wings, and then broil the wings for the last 3 or 4 minutes if you want more charring.)
  • 7
    Remove baking sheet from oven, brush remaining sauce over wings (or alternatively, you can place wings and sauce in a bowl, and toss until wings are thoroughly coated). Serve immediately with prepared ranch dip, for dipping.