These easy baked hot wings are the perfect addition to an appetizer table, or enjoy them as a main dish with a kick!
My husband loves spicy. I mean really, really loves spicy. He puts hot sauce on almost everything you can imagine, even, and I shudder as I type this…chicken & dumplings! Me? Now I’m not a fan of spicy. I run far, far away from it. I’m a total wimp. But these wings aren’t so insanely, crazy hot that I can’t eat them.
The chicken is baked, so there is no messy frying necessary, but the skins still get nice and crispy.
How to make Baked Hot Wings
To begin, preheat your oven to 450 degrees.
Prepare a large baking dish with a rack. I generally make enough wings to fit in a single layer across the rack of the pan, somewhere around 2 1/2 – 3 pounds. Pat the wings dry and place them on the racks with the thickest part of the skins facing up.. Give them a nice sprinkling of salt & pepper.
Now here’s the trick to the getting the skins crispy. Give them a light coat of oil. If you have one of these handy spray bottles, just spritz them over the top. If you don’t have one, simply brush the tops using a pastry brush.
Bake the wings for 40 minutes. While they are baking, you’ll mix up the very simple sauce. In a saucepan, combine 1/4 cup each of red wine vinegar and soy sauce, 1 tablespoon of extra virgin olive oil, and 2 tablespoons of sugar.
And for the heat. This stuff normally strikes fear in me. But like I mentioned, the sauce isn’t that nightmarish…since even wimpy me can eat it. Add in a third of a cup.
Mince up a clove of garlic, and toss it all in.
Bring it to a very gentle boil, reduce the heat and let it simmer a couple minutes. Then turn off the heat.
When the chicken is done baking, put all the wings in a large, heat-safe bowl. Pour in the sauce and stir them to coat. Serve with ranch dressing if you like.
You May Also Like:
- 2 1/2-3 lbs chicken winglets
- salt & pepper
- extra virgin olive oil (or melted coconut oil)– about 2 tablespoons, for brushing/spritzing
- 1/4 c red wine vinegar
- 1/4 c soy sauce (FOR PALEO: substitute coconut aminos)
- 1 Tb extra virgin olive oil
- 2 Tb sugar (FOR PALEO: substitute raw honey)
- 1/3 c sriracha sauce
- 1 clove garlic, minced
- To begin, preheat your oven to 450 degrees.
- Prepare a large baking dish with a rack. I generally make enough wings to fit in a single layer across the rack of the pan, somewhere around 2 1/2 – 3 pounds.
- Pat the wings dry and place them on the racks with the thickest part of the skins facing up. Give them a nice sprinkling of salt and pepper.
- The give them a light coat of oil. If you have an oil spray bottles, just spritz them over the top. If you don’t have one, simply brush the tops using a pastry brush.
- Bake the wings for 40 minutes. When they are almost done baking, combine the remaining ingredients in a saucepan.
- Bring it to a gentle boil and reduce the heat to low. Simmer it just a couple minutes, and then turn off the heat.
- When the wings are done baking, place them in a large, heat-safe bowl.
- Pour the sauce over the top, and give them a stir to coat.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 979 Total Fat 72g Saturated Fat 25g Trans Fat 1g Unsaturated Fat 41g Cholesterol 232mg Sodium 1613mg Carbohydrates 32g Net Carbohydrates 0g Fiber 1g Sugar 4g Sugar Alcohols 0g Protein 49g