Extra-Spicy Chicken Wings with Crispy Oven-Baked Skin

Extra-spicy chicken wings are oven-baked until their skin is browned and crisp, then tossed with a buttery sauce made with cayenne, hot sauce, and fresh chili. The heat is adjustable, and baking the wings on a rack helps render the fat without deep-frying.

Ingredients

3 lb (1.36 kg) chicken wings, separated into drumettes and flats, wing tips removed
1 tbsp (15 ml) baking powder, aluminum-free—not baking soda
1 tsp (6 g) fine salt
1 tsp (2 g) freshly ground black pepper
1 tsp (3 g) garlic powder
1 tbsp (15 ml) neutral oil, such as canola or avocado oil
4 tbsp (57 g) unsalted butter
⅓ cup (80 ml) cayenne-style hot sauce
1 tbsp (15 ml) honey
1 tsp (2 g) cayenne pepper
½ tsp (1 g) crushed red pepper flakes
1 small fresh red chili, finely sliced, about 1 tbsp (10 g), optional
1 tsp (5 ml) distilled white vinegar

Instructions

Heat the oven to 425°F (220°C). Set a wire rack over a rimmed baking sheet and lightly coat the rack with cooking spray or oil. Line the baking sheet beneath the rack with foil for easier cleanup. If the wings are whole, cut through the joints to separate the drumettes and flats; discard the tips or save them for stock.
Pat the wings thoroughly dry with paper towels. Dry skin browns more readily, so take a moment to blot creases as well. In a large bowl, mix the baking powder, salt, black pepper, and garlic powder. Add the wings and oil, then toss until the pieces are evenly coated. The baking powder should form a thin coating, not a thick paste.
Arrange the wings in one layer on the rack, leaving a little space between pieces so hot air can circulate. Bake for 25 minutes, turn each wing, and bake for another 20 to 25 minutes, until well browned and crisp. Cooking time varies with wing size and oven; check the thickest pieces with a food thermometer. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C), measured without touching a bone. If the wings have not reached that temperature, continue baking and check again after a few minutes.
While the wings bake, make the sauce. Melt the butter in a small saucepan over low heat. Stir in the hot sauce, honey, cayenne, red pepper flakes, sliced chili if using, and vinegar. Warm gently for 1 to 2 minutes, stirring until smooth; do not let it boil, because boiling can cause the butter to separate. Taste a small amount and add cayenne in small pinches if you want more heat.
Transfer the hot, cooked wings to a large clean bowl. Pour over enough sauce to coat, then toss carefully. For the crispiest finish, add sauce just before serving rather than letting the wings sit in it. Serve the remaining sauce on the side.

Tips

Dry wings are the key to crisp skin. If you have time, leave the salted, uncovered wings on a rack in the refrigerator for up to 8 hours before cooking; keep them away from ready-to-eat foods and bake them directly from the refrigerator.
Use aluminum-free baking powder, not baking soda. Baking soda is much more alkaline and can give the wings an unpleasant taste. If you do not have baking powder, omit it; the wings will still cook safely but may be less crisp.
Adjust the heat in the sauce, not by changing the cooking method. Start with half the cayenne and flakes for a milder batch, or add more gradually. Wear gloves when handling fresh chilies, and wash your hands and utensils before touching your eyes or face.
Do not crowd the rack or pour raw marinade over cooked wings. Cooked food should be placed on a clean plate or bowl, and any sauce that touched raw chicken should be discarded unless it is brought to a boil first.

Serving Suggestions

Serve the wings hot with celery and carrot sticks, plus blue cheese or ranch dressing for dipping. A crisp slaw, corn on the cob, or baked potatoes makes the plate more substantial. Keep a bowl of extra sauce nearby, and offer a cooling dip separately so guests can choose how much heat they want. For a casual gathering, serve the wings as soon as they are sauced; they lose some crispness as they stand.

Variations

For a smoky, extra-hot version, replace half the cayenne with chipotle powder. It adds smoke as well as heat, so the result tastes different from a straightforward cayenne sauce. For a tangier sauce, increase the vinegar to 2 teaspoons (10 ml). For a touch more sweetness, use 2 tablespoons (30 ml) honey, which rounds off the sharpness without making the wings mild.

If cayenne-style hot sauce is unavailable, use another vinegar-based red hot sauce and adjust the added cayenne to taste; thicker chili sauces may make the coating sweeter or less sharp. To make the wings dairy-free, use a plant-based butter alternative or 2 tablespoons (30 ml) neutral oil in place of butter. The sauce will be less creamy, but still coat the wings.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a covered container, for 3 to 4 days. For better texture, store the wings and any extra sauce separately. Freeze cooled wings in an airtight freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. Do not leave cooked wings at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Reheat wings on a wire rack over a baking sheet at 375°F (190°C) for about 10 to 15 minutes, turning once, until hot throughout. Check that leftovers reach 165°F (74°C), the USDA FSIS safe reheating temperature. Add fresh sauce after reheating to help the skin stay crisp. A microwave is quicker, but tends to soften the skin; if using one, heat in short intervals and check the center temperature.

Frequently Asked Questions

Can I use frozen chicken wings?
Yes. Thaw them completely in the refrigerator before patting them very dry and seasoning. Do not thaw chicken on the counter. Baking wings from frozen can lead to uneven cooking and excess moisture, so plan ahead for a refrigerator thaw.

Can I make these wings in an air fryer?
Yes, if your air fryer has room to hold the wings in a single layer. Cook at about 400°F (205°C), turning halfway, until browned and a thermometer reads 165°F (74°C) in the thickest pieces. Work in batches rather than crowding the basket; exact timing depends on the appliance and wing size.

How can I make them spicier without burning the sauce?
Add cayenne or crushed red pepper a little at a time, and keep the sauce over low heat. Avoid boiling it. For more fresh-chili heat, add finely sliced chili after cooking rather than simmering it in the butter sauce.

Why are my baked wings not crispy?
Common causes include damp skin, crowded pieces, or a rack-free pan that lets wings sit in rendered fat. Pat the wings dry, use a rack, leave space between pieces, and allow enough time for browning. Oven performance and wing size vary, so use crispness and the safe internal temperature together to judge doneness.

Can I prepare the sauce ahead?
Yes. Refrigerate it in a covered container for up to 4 days. Rewarm gently in a saucepan, stirring until smooth; if the butter separates, whisk it together over low heat. Keep sauce that has contacted raw chicken separate from ready-to-eat food, and discard it unless boiled first.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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