Hot 'n Spicy Baked Wings Recipe

Prep wings

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Pat wings thoroughly dry with paper towels — removing surface moisture helps them crisp.

Coat wings

In a large bowl, combine baking powder, kosher salt, black pepper and garlic powder. Add the dried wings and toss until each piece is evenly coated with the baking powder mixture. The baking powder helps create a crispy skin when baked.

Arrange for baking

Arrange wings in a single layer on the wire rack, skin-side up, leaving a little space between pieces for air circulation. Do not overcrowd the pan; use two pans if necessary.

Bake — first stage

Bake on the middle rack at 425°F (220°C) for 25 minutes. After 25 minutes, flip each wing and continue baking for another 15 minutes.

Bake — crisp stage

For extra crispness, turn the oven to broil (or increase to 475°F/245°C if your oven doesn't have a broil setting safe for this) and broil for 2–4 minutes, watching closely to avoid burning, until skin is deep golden and crisp. Remove wings from oven and let rest 3 minutes while you make the sauce.

While the wings are baking, combine hot sauce, butter, honey, sriracha, smoked paprika, cayenne, apple cider vinegar, soy sauce, lime juice, salt and black pepper in a small saucepan over low heat.

Warm and whisk the sauce for 3–5 minutes until butter is melted and the mixture is uniform. Taste carefully (it will be hot) and adjust heat/sweetness: add more honey to reduce heat or a pinch more cayenne for extra kick. Keep the sauce warm on the lowest setting or transfer to a heatproof bowl.

If you prefer a thicker glaze, simmer gently for an additional 2–3 minutes to reduce slightly; if you prefer a thinner sauce for better coverage, add 1–2 tsp hot water and whisk.

Place the baked wings into a large mixing bowl. Pour about three-quarters of the warm sauce over the wings.

Toss wings vigorously for 30–45 seconds to evenly coat. Taste a wing and, if you want it saucier, add the remaining sauce and toss again.

Transfer coated wings to a serving platter. Sprinkle chopped cilantro (or parsley) and sesame seeds over the top.

Serve immediately with celery sticks and ranch or blue cheese dressing on the side for dipping.

Leftover sauce can be reheated gently and served alongside as extra dip. Store wings in an airtight container in the refrigerator for up to 3 days.