Prep Time 50 Min
Cook Time 35 Min
Servings4 servings People
Calories450 kcal
These chicken wings with hot sauce are something I put together in my kitchen when we want something spicy without the hassle of deep-frying. I usually make them for family dinners on Fridays or when friends drop by, since they come together pretty easily with basic stuff I keep on hand. You marinate the wings first with oil and spices, then bake them until they’re crispy on the edges. The sauce simmers quick on the stove—hot sauce, a bit of butter and honey for balance, garlic because it rounds everything out. Last time I cooked this, I forgot to line the baking sheet with parchment and had a bit of a sticky cleanup, so that’s my reminder to always do it. It’s practical for home because no oil splatter, and the oven does most of the work. My family likes them hot from the oven, but they hold up okay if you need to keep them warm. Takes about an hour and a half total if you count marinating, serves four without anyone going hungry.
Ingredients
- For the hot sauce:
- 4 tablespoons hot sauce (sweet chili sauce or shatta)
- 2 tablespoons melted butter
- 1 tablespoon honey
- 1 tablespoon white vinegar
- 1 teaspoon soy sauce
- 1 garlic clove, minced
- 2.2 pounds chicken wings, washed and drained
- 2 tablespoons vegetable oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions
- Put the chicken wings in a bowl and mix with the vegetable oil, salt, black pepper, paprika, and garlic powder.
- Stick them in the fridge for 40 minutes so the flavors sink in.
- Heat the oven to 350°F.
- Line a baking sheet with parchment paper and spread the wings out evenly.
- Bake for 25-30 minutes, turning them once or twice, until they’re done and a little browned.
- While that’s going, make the sauce: combine the hot sauce, melted butter, honey, vinegar, soy sauce, and minced garlic in a small pot over low heat.
- Let it simmer gently until everything blends and it starts to bubble a bit.
- Dump the baked wings into a big bowl or platter, pour the sauce on top, and toss until they’re all coated.
- Serve them right away while hot.
Why You’ll Love This Recipe
- Baking instead of frying means less mess in the kitchen and still gets crispy edges.
- The sauce has heat from the chili balanced with honey’s sweetness and garlic’s depth.
- Fits for game nights or casual meals since it scales easy for more people.
Chef’s Tips for Perfection
- Pat the wings dry after washing so the seasoning sticks better and they crisp up.
- Don’t skip flipping during baking—helps even browning without drying out one side.
- If you want less heat, cut the hot sauce to 3 tablespoons and add extra honey.
Storage and Reheating
Leftovers keep in the fridge in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to crisp them back up; microwave makes them soggy.
Nutritional Notes
About 450 calories per serving, with most from the wings and sauce. Carbs around 8g, protein 30g, fat 32g—rough numbers since tastes vary.
(Crispy Oven-Baked Hot Chicken Wings)
