Crispy Baked Hot Wings
Recipe type: Appetizer
Serves: 8
  • 3 lbs uncooked chicken wings (tips removed, and pieces separated)
  • ¾ cup all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp chili powder
  • ½ tsp ground pepper
  • cooking oil spray
  • 5 tbsp unsalted butter
  • ½ cup hot sauce
  • 1 tbsp dark brown sugar
  1. Preheat oven to 425 degrees. Line a baking sheet with nonstick aluminum foil (or parchment, but I prefer nonstick aluminum foil). Spray with cooking oil spray.
  2. Rinse the chicken wings in cool water and pat dry.
  3. Whisk together the flour, salt, pepper and chili powder. Place in a drudging dish (or shallow bottom bowl/plate with a big lip). Dip each wing in the flour, flipping to coat on both sides and then tap gently to remove excess. Arrange on the baking sheet. Repeat until all the wings have been coated. Spray liberally with cooking oil spray.
  4. Bake for 20 minutes. Then, use tongs to carefully flip all the wings. Bake for an additional 20-22 minutes, until golden on each side.
  5. Meanwhile, in a small saucepan set over medium heat, whisk together the butter, hot sauce and brown sugar until well combined. Bring to a boil and continue whisking for 3-5 minutes until smooth.
  6. Remove the wings from the oven and toss with hot sauce mixture. Enjoy immediately.
Recipe by Maine Course at