Description
Crispy, spicy wings tossed in a tangy hot sauce, perfect for game days or a quick dinner.
Ingredients
Scale
- 2 pounds chicken wings (split into drums and flats)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil (or more as needed)
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1/4 cup unsalted butter
- 1 tablespoon white vinegar (optional)
- Celery sticks and blue cheese or ranch dressing for serving
Instructions
- Pat the wings dry with paper towels.
- Toss wings with salt, pepper, garlic powder, and oil until covered.
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Spread wings on the rack in one layer. Bake for 35-45 minutes until golden and crisp. Flip once at half time.
- While wings bake, heat the hot sauce and butter in a small pan on low until butter melts. Add vinegar for more tang if desired.
- When wings are done, put them in a clean bowl. Pour the warm sauce over wings and toss to coat well.
- Serve immediately with celery and your choice of dip.
Notes
For extra crispiness, dry the wings well and use a wire rack. Adjust spices and ingredients to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 125mg