These Crispy Baked Hot Wings are irresistibly crunchy and flavorful—you’ll never guess they were baked instead of deep-fried.
I’ve had a long, on-again/off-again relationship with hot sauce. There were times I’d happily eat it straight from a spoon, and other times the vinegary heat bothered my mouth or stomach so I stayed away for a while. Even so, I always keep several bottles on hand.
When I eat wings, they’re always hot wings. Since I avoid deep-frying at home, I developed this method for making Crispy Baked Hot Wings—they come out super crispy, with none of the frying mess. The process takes a little time because of multiple steps, but the result is worth it: wings with tender meat and golden, crunchy skin that taste like they came from a fryer.
These wings are a great choice for game day. To save time on the day of your party, steam them ahead of time and chill in the refrigerator for several hours or overnight. If you don’t care for hot sauce, the same cooking method works with any sauce you prefer. Serve with raw vegetables and blue cheese or ranch dressing for dipping.
How to make Crispy Baked Hot Wings:
The secret to oven-crisp wings is a multi-step approach: steam, dry, then roast. Each step ensures the meat cooks through and the skin crisps instead of staying soggy.
First, steam the wings. Steaming cooks the meat and begins to render some fat from the skin.
Next, place the steamed wings on a rack and refrigerate them uncovered for at least an hour. Air-drying the skin helps it crisp up in the oven.
Finally, roast the wings on a wire rack set over a baking sheet. The hot, dry oven finishes the cooking and browns the skin to a crisp exterior while keeping the meat juicy.
Right before serving, toss the wings in a simple wing sauce made from pantry staples—melted butter, hot sauce, garlic, and salt. It’s more flavorful than just pouring bottled sauce over the wings and gives a great glossy finish.
Crispy Baked Hot Wings Ingredients:
- Split chicken wings: If your wings aren’t already separated, cut off the wing tip and separate the drumette from the wingette with a sharp knife.
- Butter: Salted or unsalted both work. Substitute a dairy-free butter to make the recipe dairy-free.
- Hot sauce: Use your favorite. For a classic Buffalo-style flavor, many cooks prefer Frank’s or a similar vinegar-forward sauce.
- Garlic: Fresh minced garlic for best flavor.
- Salt: Adjust to taste; you can also experiment with MSG if you like that umami boost.
Want more game day snacks?
Crispy Baked Hot Wings Nutrition Notes:
Although these wings are baked, they remain relatively high in fat, especially saturated fat, due to the skin. Enjoy them in moderation as part of a balanced meal. As written, the recipe is gluten-free. To make it dairy-free, swap the butter for a dairy-free alternative in the sauce.
Ingredients
- 20 split chicken wings
- 2 Tablespoons butter, melted (use dairy-free alternative to make dairy-free)
- 2 Tablespoons hot sauce
- 1 small clove garlic, minced
- 1/2 teaspoon salt
Instructions
- Bring a pot of water to a boil with a steamer basket in place. Steam the wings for 10–15 minutes until cooked through. Work in batches if needed.
- Line a baking pan with paper towels, set a wire rack on top, place the steamed wings on the rack, and refrigerate uncovered for at least 1 hour to dry the skin.
- Preheat the oven to 425°F (220°C). Remove the paper towels from the baking tray. Bake the wings on the wire rack over the baking sheet for 20 minutes, flip, then bake 15–20 minutes more until the skin is crispy and golden brown.
- Whisk together the melted butter, hot sauce, minced garlic, and salt in a large bowl. Add the hot wings and toss until evenly coated. Serve immediately.
Nutrition
Notes
You can swap in any sauce you prefer instead of hot sauce; the cooking method stays the same.
