Hot Wings Recipe

Preheat and prepare

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

Coat wings

In a large bowl, combine the baking powder, salt, and black pepper. Add the dry wings and toss until fully and evenly coated. The baking powder will help the skin crisp in the oven.

Arrange and bake

Arrange the coated wings in a single layer on the wire rack, leaving space between pieces for air circulation. Bake on the center rack for 25 minutes, then flip each wing and bake for an additional 20–25 minutes, until skin is deep golden and crisp and an instant-read thermometer reads 165°F (74°C) at the thickest part.

Make the glaze

While the wings bake, combine the hot sauce, butter, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, and optional extra heat in a small saucepan over low heat. Whisk gently until butter melts and the mixture is smooth and slightly glossy, about 3–5 minutes. Taste and adjust balance — add a pinch more sugar to tame heat or a dash more vinegar for brightness.

Finish glaze

Keep the glaze warm on the lowest heat setting, stirring occasionally. Do not let it boil; just maintain a gentle warmth so it coats the wings smoothly.

Toss wings in glaze

When wings are fully cooked and crisp, transfer them (in batches if necessary) to a large clean bowl. Pour about two-thirds of the warm glaze over the wings and toss gently to coat each piece evenly. Reserve the remaining glaze to serve at the table for dipping or to add more sauciness.

Plate and garnish

Arrange glazed wings on a platter. Sprinkle with chopped parsley or chives for color. Serve immediately with celery sticks and blue cheese dressing or ranch on the side.

Storage

Leftover wings can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 10–12 minutes to re-crisp, then toss with warmed reserved glaze before serving.