Chicken wings are the sport fanatic’s ultimate comfort food. They work well as an appetizer or main dish. Chances are your wings won’t look like the ones you get at your local watering hole. Don’t fret. All of the flavor is there, and you don’t have to worry about all the bad ingredients you’d be consuming with commercial fare. If you’re planning on hosting a large crew, consider doubling or tripling this recipe. Leftovers can be sent to Charles.
20 Chicken wings—drums & flats
Hot sauce
2 tablespoons hot sauce
¼ cup (60 mL) butter
1 tablespoon (15 ml) apple cider vinegar
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon black pepper
¼ teaspoon garlic powder
1/8 teaspoon (40 ml) celery seed
- Preheat oven to 375°F (190°C) and place wings on greased sheet pan.
- Bake in oven for 30 minutes, or until cooked through and crispy. While they are cooking, start the sauce.
- Combine hot sauce, butter, vinegar, paprika, cayenne, black pepper, garlic powder, and celery seed, in a medium saucepan.
- Set over low heat, mixing until butter is completely melted and combined; simmer for 5 minutes and remove from heat.
- When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet.
- Reduce oven temperature to 250°F (120°C) and give wings another 15 minutes. Toss wings in remaining sauce after you remove from oven and serve.
Variations—Try grilling or smoking the wings to add a little smoky flavor.
Ingredient Notes—Check the label on your hot sauce for things you can’t pronounce and avoid those that contain ingredients that might scare you.
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Spicy chicken wings bake until crisp, then get dunked in a buttery hot-sauce glaze spiked with cayenne and celery seed. The low-temperature finish sets the glaze instead of leaving it slick on the plate. Double the batch for a crowd - this is the sports-night food everyone actually wants.
Pro Tips
- Grease the sheet pan well and give each wing space; the skin crisps in the oven only when it has room to render.
- Simmer the sauce a full 5 minutes so the vinegar mellows and the spices bloom in the butter.
- The 250F finish after saucing is what sets the glaze - skip it and the sauce runs right off the wings.
- Check the label on your hot sauce; some brands carry additives you will want to avoid.
Frequently Asked Questions
Can I grill the wings instead?
Yes - the recipe's variation suggests grilling or smoking them for extra smoky flavor before saucing.
How hot are these wings?
Half a teaspoon of cayenne plus 2 tablespoons of hot sauce gives steady, medium heat. Double the cayenne for a serious burn.
How do I keep leftovers crispy?
Reheat them in a 400F oven for 8-10 minutes instead of microwaving - the skin stays crisp that way.
Recipe Card
Ingredients
Method
- Preheat oven to 375°F (190°C) and place wings on greased sheet pan.
- Bake in oven for 30 minutes, or until cooked through and crispy.
- While they are cooking, start the sauce.
- Combine hot sauce, butter, vinegar, paprika, cayenne, black pepper, garlic powder, and celery seed, in a medium saucepan.
- Set over low heat, mixing until butter is completely melted and combined; simmer for 5 minutes and remove from heat.
- When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet.
- Reduce oven temperature to 250°F (120°C) and give wings another 15 minutes.
- Toss wings in remaining sauce after you remove from oven and serve.
