Crispy Spicy Chicken Wings (Printable)

Golden wings baked to crispy perfection, coated with a tangy, mildly spicy sauce for a delicious bite.

# What You Need:

→ Chicken

01 - 2.2 lbs chicken wings, split and tips removed

→ Marinade

02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 1 tsp smoked paprika
06 - 1 tsp salt
07 - ½ tsp freshly ground black pepper

→ Sauce

08 - 3 tbsp unsalted butter, melted
09 - ¼ cup hot sauce (e.g., Franks RedHot)
10 - 1 tbsp honey
11 - 1 tsp Worcestershire sauce

→ Garnish

12 - 1 tbsp chopped fresh parsley (optional)
13 - Celery sticks (optional)
14 - Blue cheese or ranch dressing (optional)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat the chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 35 to 40 minutes, flipping halfway through, until golden brown and crispy.
04 - While wings bake, whisk together melted butter, hot sauce, honey, and Worcestershire sauce in a large bowl.
05 - Transfer cooked wings directly into the sauce bowl. Toss until wings are evenly coated.
06 - Arrange wings on a platter. Garnish with chopped parsley and serve immediately with celery sticks and blue cheese or ranch dressing if desired.

# Expert Tips:

01 -
  • They bake up incredibly crispy without any deep frying, so your kitchen stays clean and your hands stay free.
  • The sauce strikes a balance between tangy, sweet, and just enough heat to keep people reaching for another wing.
  • You can prep them ahead and let them chill in the fridge, which actually makes them crispier when they bake.
  • Everyone assumes you spent way more time on them than you actually did.
02 -
  • If your wings aren't crisping up, it's almost always because they weren't dry enough before baking—moisture is the enemy of crunch.
  • Flipping them halfway through isn't optional, it's the difference between unevenly cooked wings and ones that are golden all over.
  • Toss the wings in sauce right after they come out of the oven so the heat helps the sauce cling and soak in slightly.
03 -
  • Don't crowd the wings on the rack or they'll steam instead of crisp, give them space to breathe.
  • Taste your sauce before tossing and adjust the honey or hot sauce to match your mood, it's your kitchen.
  • If you want to get fancy, try adding a teaspoon of soy sauce to the glaze for extra umami depth.

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