These Crispy Baked Hot Wings are super crispy and delicious. You would never guess that they're baked instead of deep-fried.
I have had an on-again-off-again relationship with hot sauce for many years now. There have been times (frequently) that I would literally eat it off a spoon! Then again other times, the vinegary/spiciness of it bothers my mouth, and I stay away.
I always have no less than 3 different types of hot sauce in my house, usually closer to 6. If I ever eat chicken wings they are, without a doubt, hot wings. It was only a matter of time before I started making them at home, and since I hate deep frying, I make Crispy Baked Hot Wings.
These do take a bit of time to make, thanks to their multi-step cooking process, but the result is totally worth it. The wings are super crispy, AND you don't have to deal with the mess and hassle of deep frying!. You would never know that they weren't just pulled out of the fryer.
These would be perfect to serve at a Super Bowl party. To save time, steam them ahead and then keep them in the fridge for several hours, or overnight. If you happen to not like hot sauce (WHAT??) you could also use the same method to cook the chicken wings, and use any sauce you like instead of the hot sauce. Serve with cut up raw veggies, and blue cheese or ranch dressing.
Crispy Baked Hot Wings Nutrition Notes:
Even though these wings are baked, and not fried, they are still pretty high in fat. This is mostly thanks to the skin on the wings. Make sure to enjoy in small portions.
Want more game day snacks?
Crispy Baked Hot Wings
- 20 chicken wings
- 2 Tablespoons butter, melted (use Dairy Free butter alternative to make this recipe Dairy Free)
- 2 Tablespoons hot sauce
- 1 small clove garlic, minced
- ½ teaspoon salt
- Bring a pot of water with a steamer on top to boil. Put wings in steamer and steam for 10-15 minutes. (You may need to do this in batches depending on the size of your steamer).
- Line a baking pan with paper towels and place a wire rack on top. Set wings on rack and place in the refrigerator for at least 1 hour.
- Heat oven to 425°F. Remove paper towels from baking tray. Bake chicken wings on the wire rack over the baking sheet for 20 minutes. Flip wings, bake until skin is crispy and golden brown, 15-20 minutes.
- Whisk butter, hot sauce, garlic and salt in a large bowl. Add chicken wings to the bowl and toss until coated.
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.