Hot 'n Spicy Wings Recipe

Prep

Pat the 10 chicken wings dry with paper towels. This helps them crisp. If wings are whole, separate into drumettes and wingettes and discard tips or save for stock.

Season

In a large bowl combine 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder and 1 tbs baking powder. Toss the wings in the seasoning mixture until evenly coated. The baking powder helps create a crisp skin.

Rest

Place seasoned wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30 minutes to 1 hour if time allows. This further dries the skin for crispier results.

Fry (or oven-bake alternative)

Frying: Pour vegetable oil into a large deep skillet or Dutch oven to reach about 1 inch depth (approximately 1 cup). Heat to 350°F (175°C). Working in batches, carefully add wings and fry until golden-brown and cooked through, about 8–10 minutes per batch, turning once. Use a thermometer to ensure internal temperature reaches 165°F (74°C). Transfer cooked wings to a wire rack lined tray to drain. Oven-bake alternative: Preheat oven to 425°F (220°C). Place wings on a wire rack over a baking sheet and bake 35–45 minutes until golden and crisp, flipping once halfway and confirming internal temp 165°F (74°C).

Make sauce

In a small saucepan over low heat, melt 4 tbs unsalted butter. Add 1 cup hot sauce, 1 tbs light brown sugar, 1 tbs apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, and 1 tsp cayenne (use less if you prefer milder). Whisk constantly until butter is fully incorporated and sauce is smooth and slightly thickened, about 2–3 minutes. Taste and add 1 tsp honey if you want to round the heat. Keep warm on the lowest heat, stirring occasionally.

Toss wings in sauce

Place the cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly until every wing is evenly coated. Serve immediately to keep crispness. If you like extra saucy wings, reserve 2–3 tbs of sauce to serve on the side.

Portion 1 cup of your chosen dip (ranch or blue cheese) into a small ramekin for service. If using store-bought, stir briefly to ensure smoothness. For homemade ranch: combine 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1 tsp dried dill, 1 tsp dried chives, 1/2 tsp onion powder, 1/2 tsp garlic powder, salt and pepper to taste, and 1–2 tbs milk to reach desired consistency. For homemade blue cheese dip: mix 1 cup sour cream, 1/3 cup crumbled blue cheese (reserve a little for topping), 1 tbs lemon juice, salt and pepper to taste, and 1–2 tbs milk to thin if needed.

Arrange the 10 hot 'n spicy wings on a platter with celery and carrot sticks and the ramekin of chosen dip. Sprinkle chopped parsley over the wings if using. Serve immediately while wings are hot and sauce is glossy.