Oven Baked Hot Wings
Are you a fan of the show Hot Ones? Do you and your friends enjoy playing hot-wing roulette? Do you want an amazing recipe that will keep your chicken moist, the skin crunchy, and you can customize it with any sauces you want, without needing to have individual bags of each sauce to shake them all in, and the sauces don’t burn onto your wings as you cook them?
This is the recipe for you.
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These are the favorites at my house and we use them almost every single batch!
A few years ago I decided to surprise my husband with a lineup of hot-sauces, and with that came the challenge to make 15 different flavored hot wings in a single batch and have them taste delicious. Thus, this recipe was born from the combination and alterations of many different techniques, seasonings, and one of my own secret ingredients.
What is the secret ingredient you might ask?
Not going to lie – I use this stuff in a LOT of my recipes. It’s become a staple around our house.
The rest comes down to a few technique tricks that I’ve picked up along the way, and the ability to experiment with whatever sauces (or no sauce at all!) that you desire!
Oven Baked Hot Wings
Ingredients
- 2 lbs chicken wings raw, skin on
- 4 Tbsp butter melted
- chicken rub to taste
- hot sauce of preference optional, and to taste
Instructions
- Lightly pat dry thawed and cleaned chicken wings with a paper towel, and dust thoroughly with chicken rub. (If you’re making lemon-pepper chicken wings, use that seasoning instead of the chicken rub)
- Place wings skin side up on an oven-safe wire rack Refrigerate for 1 hour.
- Preheat your oven to 425 °F with convection on (if you have that option).
- Brush the wings with melted butter using a silicone basting brush Take care to not brush off all of your seasoning. (You can always add more seasoning at this step if necessary)
- Bake for 35 minutes.
- Remove the wings and dab on hot sauce, brushing to coat evenly. This is also the time to add any cheeses if you’re making garlic Parmesan wings. Note: If you are not adding sauce to your wings, you still want to at least open the oven to allow steam to escape, this will help your wings stay nice and crispy.
- Bake 5-10 more minutes. Keep an eye on this stage, as some sauces can be prone to burning.
- Remove from oven and serve immediately. My favorite dipping sauces are ranch dressing, blue cheese dressing, and honey!
Notes
- It is highly recommended that you use the oven-safe wire rack for baking, otherwise your wings will be sitting in a pool of butter, chicken fat, and sauce, that will prevent proper crispiness.
- If you’re absolutely crunched on time, you can skip the refrigerator step, however allowing for the wings to sit in the fridge with the salty seasoning on it, allows the skin to dry out slightly. This allows the butter to be the main source of moisture, and you get more flavorful and crispier wings.
Easy, Weekend Schedule, Sourdough
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