Hot Chicken Wings are a favorite for game day or even movie night!
This hot wings recipe is a crowd-pleaser dripping with zesty garlic hot sauce. Finger-licking and sticky delicious; bring on the napkins!
Chicken wings are a staple in my world. And a serving of hot sauce just isn’t the same without a side of celery and blue cheese or buttermilk ranch dressing to cool things off!
Why We Love Sticky Wings
Chicken wings are pretty much the perfect finger food for any party or game!
They’re sticky and sweet with the perfect amount of heat.
They cook up nice and juicy, saucy, and perfectly crispy in the oven (no deep fryer required)!
This is one of those recipes that is small on prep but big on flavor!
Ingredients/Variations
CHICKEN I use fresh split wings with tips removed. If your wings are frozen, dab them dry before coating and cooking.
COATING A dash of flour, salt, pepper, and baking powder are mixed together to create the coating on these wings. Don’t skip out on the baking powder, that is the secret to a crispy chicken wing!
SAUCE Use any kind of hot sauce in this recipe. Add in a bit of honey for sticky sweetness and soy sauce.
Ingredients
2 pounds chicken wings split & tips removed
1 ½ tablespoons flour
2 teaspoons baking powder
salt & pepper
sesame seeds & sliced green onions for garnish
Sauce
⅓ cup buffalo sauce or hot sauce
⅓ cup honey
¼ cup soy sauce
1 teaspoon ginger
2 cloves garlic minced
3 tablespoons butter melted
Instructions
Preheat oven to 425°F. Line a large baking pan with parchment paper.
Combine all sauce ingredients in a small pan. Bring to a boil and let boil 3-4 minutes or until slightly thickened, set aside.
Rinse wings and pat dry with a paper towel. Toss with flour, baking powder, salt, and pepper. Spread out on prepared pan. Bake 30 minutes flipping over after 15 minutes.
Remove wings from the oven and place in a large bowl, toss with sauce. Place back on the baking sheet and turn the oven up to 450°F. Bake additional 10-15 minutes or until sauce is thickened and browned.
Cool 3-4 minutes before serving.
