My crispy oven-baked hot wings are coated in a smoky, spicy hot sauce and finished under the broiler for the crispiest skin. They’re one of my family’s most requested appetizers.
My tolerance for spicy food is probably higher than it should be, so whenever I develop a hot recipe, I have to remind myself that not everyone wants to be sweating by the second bite.
For these hot wings, I took inspiration from my mom’s baked spicy wings but tweaked them to give them an even smokier, spicy flavor.
My recipe pulls double duty. First, I dust the wings in paprika for a subtle smoky base. Then they’re brushed with hot sauce and broiled until the skin is crispy and sticky while the meat stays succulent and SO flavorful.
Table of Contents
- Arman’s tips before starting
- Key ingredients
- How to make hot wings
- Other ways to cook the wings
- Frequently asked questions
- Truly Crispy Hot Wings (Recipe Card)
- More chicken wing recipes
Arman’s tips before starting
Bake on a wire rack. This is my #1 tip for getting perfectly crispy wings. Place the wings on a wire rack with a lined baking sheet beneath it. This way, you don’t have to stop and flip the wings either.
Pat the wings very dry. Whether you use fresh or thawed frozen wings, drying them well with paper towels helps the skin crisp up rather than steam.
Let the chicken come to room temperature. I leave them on the counter for about 20 minutes, so they cook more evenly.
Choose your favorite hot sauce. I purposely kept this recipe flexible, so you can use buffalo sauce, sriracha, Louisiana-style hot sauce, or whatever matches your heat tolerance.
Try a different cooking method. I’ve also tested these wings in the air fryer, deep-fried, and in the smoker, so use whichever method you prefer.
Key ingredients
- Chicken wings. I prefer buying wingettes and drumettes that have already been separated- they’re easier to season, crisp up more evenly, and are much easier to eat. Whole wings work too if that’s what you have.
- Flour. Use all-purpose flour for the best results. Use a 1:1 gluten-free flour blend if needed.
- Corn flour (or cornstarch). It’s the secret to extra crispy wings. Australian/UK friends, this is the same as cornmeal. Cornstarch also works.
- Baking powder. My other secret ingredient. It helps dry out the skin so the wings become beautifully crisp as they bake. Make sure to use baking powder, not baking soda, which can leave a metallic aftertaste.
- Spices. I used paprika, garlic powder, salt, black pepper, and onion powder.
- Hot sauce. I like to coat the wings in Sriracha, but you can use any hot sauce or buffalo sauce you love. If you want them super mild, opt for sweet chili sauce.
How to make hot wings
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and line a baking sheet with parchment paper. Assemble ingredients.
Step 2- Dredge. Combine all dry ingredients and toss to coat the wings.
Step 3- Bake. Transfer the wings to the prepared wire rack and bake until nearly fully cooked.
Step 4- Broil. Remove the wings and turn on the broil setting. Coat the wings with hot sauce and broil until lightly charred and crispy.
Other ways to cook the wings
Air fryer method. Dredge the wings in the flour mixture and place them in a single layer in the air fryer basket. Air fry at 400F/200C for 10 minutes, flipping halfway through. Brush the wings with hot sauce and air fry for another 3-5 minutes.
Smoker method. Preheat the smoker to 225F using mild wood chips (I like applewood). Smoke the wings for 2 hours, brushing them with more sauce in the final 30 minutes.
Deep fryer method. Heat 1-2 inches of oil in a deep pot to 350°F. Once hot, drop the dredged wings and fry for 8-10 minutes or until golden. Remove them from the oil and toss in a bowl with hot sauce.
Frequently asked questions
Whisk a little cayenne pepper or your favorite chili powder into the dry seasoning, then use your hottest hot sauce for the coating. I recommend starting with a small amount- you can always add more heat, but you can’t take it away!
The trick is to bake the wings until they’re deeply golden and crispy before tossing them with the hot sauce. This is why I brush the sauce on and return them to the oven for a few minutes, so it becomes sticky rather than making the skin soggy.
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Preheat the oven to 200C/400F. Line a large baking sheet with foil or parchment paper, then place a wire rack on top and lightly grease it with cooking spray.
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Combine the flour, corn flour, baking powder, salt, pepper, paprika, garlic powder, and onion powder. Dredge the wings in the mixture until evenly coated on all sides.
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Place the wings on the lined pan and bake for 30 minutes.
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Remove the wings from the oven and turn the broil setting on. Brush the wings with the hot sauce and return it to the oven, on the higher rack position, and broil for 10 minutes or until they start getting charred.
To freeze: Arrange the cooked wings in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat: Reheat the wings in a 350°F oven or air fryer for 5-8 minutes, or until hot and the skin is crispy again. I don’t recommend using the microwave, as it softens the skin.
To make ahead: Bake the wings as directed, but don’t add the hot sauce. Refrigerate them for up to 2 days, then brush with sauce and broil before serving. They’ll taste freshly made and stay much crispier.
Serving: 1servingCalories: 256kcalCarbohydrates: 6gProtein: 20gFat: 17gSodium: 1450mgPotassium: 218mgFiber: 1gSugar: 0.4gVitamin A: 196IUVitamin C: 16mgCalcium: 61mgIron: 1mgNET CARBS: 5g
More chicken wing recipes
Originally published August 2023, updated and republished June 2026