Summerville, South Carolina, isn’t just about sweet tea and Southern hospitality—it’s also home to some seriously good chicken wings. This recipe captures that style: wings that are crispy on the outside, juicy on the inside, and tossed in a tangy, slightly sweet pepper sauce that balances heat with a hint of molasses. Whether you’re game-day snacking or craving a Southern twist on a classic, these wings deliver big flavor with simple, accessible ingredients.
Ingredients
- 2 lb (900 g) chicken wingettes and drumettes (or whole wings, split)
- 1 tbsp (15 ml) baking powder (aluminum-free)
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
- For the Summerville sauce:
- 1/2 cup (120 ml) hot sauce (like Frank’s RedHot)
- 1/4 cup (60 ml) unsalted butter, melted
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) molasses
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (1 g) garlic powder
- 1/4 tsp (0.5 g) black pepper
Instructions
- Prep the wings: Pat the chicken wings completely dry with paper towels. If using whole wings, cut at the joint to separate drumettes and wingettes; discard or reserve the tips for stock.
- Season the wings: In a large bowl, combine the baking powder, kosher salt, smoked paprika, garlic powder, onion powder, and cayenne (if using). Add the wings and toss well until every piece is evenly coated. The baking powder is key for crispy skin—it helps draw out moisture and aids browning.
- Chill (optional but recommended): Place the seasoned wings on a wire rack set over a baking sheet. Refrigerate uncovered for at least 30 minutes (or up to 24 hours) to further dry the skin. This step is not mandatory but yields extra-crispy results.
- Preheat the oven: Preheat your oven to 425°F (220°C). Position a rack in the upper third of the oven.
- Bake the wings: Arrange the wings in a single layer on the wire rack (or directly on a parchment-lined baking sheet if you don’t have a rack). Bake for 40–45 minutes, flipping halfway through, until the skin is deeply golden and crispy, and the internal temperature of the thickest wing reaches 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum for poultry).
- Make the sauce: While the wings bake, combine the hot sauce, melted butter, honey, molasses, apple cider vinegar, Worcestershire sauce, garlic powder, and black pepper in a small saucepan. Warm over low heat, stirring occasionally, until the butter is fully incorporated and the sauce is smooth. Keep warm.
- Toss and serve: Once the wings are done, transfer them to a large bowl. Pour the warm sauce over them and toss gently until every wing is coated. Serve immediately with celery sticks and blue cheese or ranch dressing, if desired.
Tips
- Don’t skip the baking powder: It’s the secret to crispy oven-baked wings. Make sure it’s aluminum-free to avoid a metallic taste. If you’re gluten-sensitive, check that your baking powder is gluten-free.
- Pat the wings dry: Moisture is the enemy of crispiness. The drier the wings before seasoning, the better the texture.
- Adjust the heat: The sauce is moderately spicy. For a milder version, reduce the hot sauce to 1/3 cup (80 ml) and add 2 tablespoons (30 ml) of ketchup. For more heat, add 1/2 teaspoon of cayenne or a few dashes of your favorite hot sauce.
- Use a wire rack: Baking wings on a rack allows hot air to circulate all around, ensuring even browning and crispiness on all sides. If you don’t have one, flip the wings halfway and use a parchment-lined sheet.
Serving Suggestions
Serve these wings hot with classic accompaniments: celery and carrot sticks, blue cheese or ranch dressing for dipping. They also pair wonderfully with Southern sides like collard greens, mac and cheese, or a simple coleslaw. For a game-day spread, add some cornbread and pickled jalapeños.
Variations
- Grilled Wings: Instead of baking, grill the seasoned wings over medium-high heat for 25–30 minutes, turning occasionally, until crispy and cooked through to 165°F (74°C). Brush with the sauce during the last 5 minutes.
- Smoked Wings: For a deeper, Southern flavor, smoke the wings at 225°F (107°C) for 1 hour, then increase heat to 400°F (204°C) for 10–15 minutes to crisp the skin.
- Spicy Peach Glaze: Replace the molasses with peach preserves (about 2 tablespoons) and add a pinch of ginger for a fruity, Lowcountry twist.
- Dry Rub: Skip the sauce entirely and toss the baked wings with an extra sprinkle of smoked paprika, brown sugar, and chili powder for a dry-style wing.
Storage and Reheating
Store leftover wings in an airtight container in the refrigerator for up to 3–4 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 10–12 minutes, or until heated through and crispy again. You can also reheat in an air fryer at 375°F (190°C) for 5–7 minutes. Avoid microwaving, as it will make the skin soggy.
Frequently Asked Questions
Can I use frozen wings? Yes, but thaw them completely in the refrigerator first, then pat dry thoroughly. Frozen wings will release excess moisture and won’t crisp up properly.
What if I don’t have a wire rack? You can bake the wings directly on a parchment-lined baking sheet. They’ll still be good, but you’ll need to flip them halfway and possibly add a few extra minutes to achieve the same crispiness.
Can I make the sauce ahead of time? Absolutely. The sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop or in the microwave before tossing with the wings.
How do I know when the wings are done? Use a food thermometer inserted into the thickest part of the wing, avoiding the bone. It should read 165°F (74°C) — the USDA FSIS safe minimum for poultry. The skin should also be golden brown and crispy.
Can I use this recipe for boneless wings? Yes, but adjust the cooking time. Boneless chicken breast tenders will cook faster, about 20–25 minutes, and should also reach 165°F (74°C).
What’s the best hot sauce to use? A classic cayenne-based sauce like Frank’s RedHot works perfectly. You can also use your favorite brand; just adjust the butter and honey to balance the heat.
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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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