Crispy Sticky Oven-Baked Hot Wings

Crispy Sticky Oven-Baked Hot Wings

Crispy oven-baked chicken wings tossed in buttery Buffalo hot sauce with garlic, paprika, lemon pepper, and herbs. Serve them with cool ranch or blue cheese dressing for a classic spicy appetizer.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 pounds uncooked chicken wing sections
• 1/4 cup olive oil
• 1 stick butter
• 3/4 cup Louisiana hot sauce
• 1 tablespoon white vinegar or apple cider vinegar
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon paprika
• Blue cheese or ranch dressing for dipping

Method

 

1. Rinse the chicken wings and dry each piece thoroughly with a clean kitchen towel or paper towels.
2. Place the wings in a large bowl and toss with the olive oil until evenly coated.
3. Add the onion powder, garlic powder, sea salt, lemon pepper, thyme, and paprika. Toss until the seasoning covers the wings.
4. Arrange the wings in a single layer on a greased baking sheet.
5. Bake in a preheated 400°F oven for about 30 minutes, until the wings look cooked but are not yet crispy.
6. Switch the oven to broil and crisp the wings on both sides, watching carefully to prevent burning.
7. Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the Louisiana hot sauce and vinegar. Adjust the sauce to taste, adding salt and pepper if needed.
8. Transfer the cooked wings to a large, clean bowl. Pour the Buffalo sauce over them and toss until evenly coated.
9. Serve immediately with extra sauce on the side and blue cheese or ranch dressing for dipping.

Notes

• Dry the chicken wings completely before seasoning to help achieve a crispier exterior.
• Adjust the amount of hot sauce to suit your preferred spice level.
• Watch the wings closely under the broiler because they can burn quickly.
• Serve with blue cheese or ranch dressing to balance the heat.

Crispy edges without deep-frying: Baking followed by a brief broiling step gives the wings a browned, crisp exterior.

Classic Buffalo flavor: Butter, Louisiana hot sauce, and vinegar create a tangy, spicy coating that clings to the chicken.

Seasoning in every bite: Garlic, onion, thyme, paprika, and lemon pepper add flavor before the wings ever meet the sauce.

Easy to adjust: You can change the heat level to suit your guests and serve extra sauce separately.

Perfect for sharing: These wings work well for game days, casual gatherings, appetizer platters, or a relaxed dinner.