I’ve always had a love-hate relationship with spicy wings. I love the flavor, but I hate when the heat is so aggressive that you can’t taste anything else. That’s where this recipe landed for me. It uses Piri Piri sauce—which has a distinct, almost citrusy kick—but cuts it with butter and honey. The result isn’t just “hot,” it’s sticky and savory.
I prefer baking these on a wire rack rather than frying them. It’s less messy, and if you dry the wings well enough beforehand, the skin still gets decent texture. One heads-up from my own kitchen mishaps: do not skip lining your baking sheet with foil. The honey in the glaze will drip and burn onto the pan, and scrubbing caramelized sugar off a metal sheet is a miserable way to end a dinner.
Ingredients
- 3 lbs chicken wings, patted dry
- 1/2 cup olive oil
- 3 tbsp Aglio e Peperoncino seasoning (if you can’t find this blend, use a mix of dried garlic flakes and red pepper flakes)
- 1 tsp minced fresh garlic
- Salt and black pepper (just a pinch)
- 3/4 cup piri piri sauce (store-bought or homemade)
- 3 tbsp honey
- 2 tbsp salted butter
Instructions
- Marinate: Whisk the olive oil, dried seasoning, fresh garlic, salt, and pepper in a large bowl. Toss the wings in there. Let them sit in the fridge for an hour. This step isn’t just about flavor; the oil helps conduct heat to the skin later.
- Bake: Preheat to 350°F. Place a wire rack over a foil-lined baking sheet. Arrange the wings in a single layer. Bake for 55–60 minutes, flipping them once halfway through.
- Make the Glaze: When the wings are almost done, put the piri piri sauce, honey, and butter in a small pot. Bring it to a gentle boil, whisking it smooth, then turn it down to low.
- Finish: Pull the wings out. Brush them generously with some of the sauce. Pop them back in the oven for 2 minutes. The sauce will bubble and get tacky. Serve with the rest of the sauce on the side.
Why You’ll Love This Recipe
- Controlled Heat: The butter and honey act as a buffer, so you get the chili flavor without blowing out your palate.
- Texture: Baking on a rack allows the fat to render off, so the wings aren’t greasy even though they are glazed.
- No Frying Smell: You avoid the lingering scent of hot oil in your house for days.
Chef’s Tips for Perfection
- Dry Your Wings: I can’t stress this enough. If the wings are wet when they go into the oil marinade, they will steam in the oven instead of roasting. Use paper towels to get them bone-dry.
- The Rack: If you don’t have a wire rack, you can bake them directly on the foil/parchment, but you’ll need to flip them more carefully as they might stick, and the bottoms will be softer.
- Sauce Thickness: If your glaze looks too thin, let it simmer an extra minute or two. The sugars in the honey need to reach a specific temperature to thicken up.
Storage and Reheating
These stay good in the fridge for 3 to 4 days. Don’t microwave them to reheat; the skin turns into rubber. Put them back in the oven at 350°F for about 6–8 minutes, or throw them in an air fryer for 4 minutes to wake up the texture.
Nutritional Notes
While baking is lighter than frying, the olive oil marinade and butter sauce add significant richness. Each serving is calorie-dense, so pair it with something light like celery sticks or a cucumber salad.
A DailySimmer – Sweet Piri Piri Chicken Wings Recipe
