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Best Hot Wing Recipes

Best Hot Wing Recipes

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Hot Wing Shopping Tips

When buying chicken, make sure to ask for it to be placed in a separate plastic bag, to minimize the risk of cross-contamination.

Hot Wing Cooking Tips

Wash everything that chicken touches with soap and hot water.

Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Americans will devour roughly 25 billion wings in all of 2016.

While that’s a heck of a lot of wings, it’s not entirely surprising seeing as hot wings are one of the most popular party appetizers. Not only are they mouth-watering (with the right sauce), but they’re also one of the few pieces of food that you can enjoy easily with one hand so that you can fist a beer in the other, making it the perfect game time meal.

If you’re hosting a party or just want to enjoy some hot wings for dinner, don’t buy frozen wings or order delivery. Instead, learn how to make hot wings at home!


  • 1 to 2 tbsp. melted butter
  • 1/2 to 1 tbsp. minced garlic
  • 1 to 2 tbsp. rice wine vinegar
  • 1/8 to 1/4 cup hot sauce of choice (Frank’s Hot Buffalo used for this recipe)


  1. Start by preheating your oven to 375F. Coat your wings with salt, pepper and oil and throw them all on a sheet pan. Bake the the wings for 30 minutes, then flip them over and bake them for another 20 minutes while you prepare the sauce.
  2. In a bowl, combine the melted butter, hot sauce, garlic and vinegar. If it doesn’t taste the way you like, either add more vinegar to make it tangier or more hot sauce to make it spicier.
  3. Pull the wings out of the oven, change the temperature to 450F and drain off all excess fat from the sheet pan. Batter the wings with the hot sauce, place the wings back on the sheet pan and drizzle any excess sauce over the top of them.
  4. Depending on how spicy you like your wings, bake them again for either 8 to 10 minutes for nice and crispy wings or 3 to 5 minutes for super saucy wings.
  5. Serve your wings while hot, along with carrots and celery.

What do you think of this homemade hot wings recipe? Share your experience with us in the comment section below.

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[…] How To Make Hot Wings | Homemade Recipes […]

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The "best" Hot Wings Recipe

veryone loves these wings and nobody more than me!! I could eat these 7 days a week!! Wings and ribs are 2 of my all time favs!! I even make this using chicken breast for a much lighter version and it is awesome on as sandwich! Read more !! See less

  • wings
  • hot sauce
  • bake
  • nothing specific

Schedule your weekly meals and get auto-generated shopping lists.

  • /4 c hot sauce (franks is good)
  • 1 Tbsp oil (i use olive)
  • 1 tsp butter
  • 1 tsp apple cider vinegar
  • 1/4 tsp garlic powder
  • ketchup to taste
  • 2 lb chicken wings cut in half and save wing tips for stock


  • /4 c hot sauce (franks is good) shopping list
  • 1 Tbsp oil (i use olive) shopping list
  • 1 tsp buttershopping list
  • 1 tsp apple cider vinegarshopping list
  • 1/4 tsp garlic powdershopping list to taste shopping list
  • 2 lb chicken wings cut in half and save wing tips for stockshopping list

How to make it

  • Spread a cookie sheet with parchment paper and cook wings at 450 till brown and crispy. Drain on paper towels.
  • Mix sauce ingredients together and add ketchup to your liking.
  • Add 3 tbsps ketchup for mild wings
  • 1 tbsp for hot and leave ketchup out for inferno.
  • 2
  • Mix together all sauce ingredients in a large fry pan or wok. Heat through till bubbly . Toss wings in sauce and serve!!
  • Great with Blue cheese dressing as a dip although I love the 3 cheese ranch my self !! So delicious!!
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The Cook

Best Chicken Wing Recipes

Chicken wing recipes so delicious - that you will be craving them often (I know I do).

Even in the winter months, we are outside grilling these babies. The first recipe is a favorite of mine, so addicting and delicious. See for yourself.

Easy Chicken Wing Recipes

This chicken wing recipe tastes just like the ones they serve at Hooter's. Save a ton of money and make these at home.


10 chicken wings, split and tips removed
1/4 cup butter
1/4 cup homemade hot sauce
1 dash ground black pepper
1 dash homemade garlic powder
1/2 cup flour
1/4 tsp paprika
1/4 tsp homemade cayenne pepper
1/4 tsp salt
canola oil for frying
celery sticks, for serving
blue cheese dressing - recipe link above

In a bowl - mix the flour, paprika, cayenne pepper and salt until incorporated. Place the chicken wings in a glass dish and sprinkle the flour mixture over them until they are evenly coated. Cover the dish or glass bowl, and refrigerate for 1 to 1-1/2 hours. (This makes the wings crispy)

Pour oil in a large heavy skillet should be about 1" deep. Preheat to 375 degrees and fry the coated wings for approximately 10-14 minutes, or until the juices run clear and the wings are a deep golden brown.

Combine the butter, hot sauce, pepper and garlic powder in a small pan on low. Stir until the butter is melted and everything is combined well. Remove from the heat and set aside.

Remove and drain well. Place the wings in a serving bowl pour and stir the hot sauce over the wings until coated evenly. Serve with celery sticks and blue cheese dressing.


3 lbs chicken wings, split and tips removed
2 TBS olive oil
1/2 cup homemade soy sauce
2 TBS homemade ketchup
1 cup honey
1 garlic clove, minced
salt and pepper to taste

PREHEAT the oven to 375 degrees. Place the wings in a 9x13 pan. Mix together the oil, soy sauce, ketchup, honey and garlic mix well. Add salt and pepper to taste. Pour over the wings and bake for 1 hour or until the sauce is caramelized.

homemade soy sauce
3 TBS water
1 cup white sugar
1/2 cup white vinegar
1/2 tsp homemade garlic powder
1 tsp salt
toasted sesame seeds, for garnish
chopped green onions, for garnish

PREHEAT the oven to 375 degrees. Spray and cover cookie sheet with foil, and spray the foil.

Place the wings on the prepared pan (with sides) and season with garlic and paprika to taste. Spray them with vegetable oil and bake for 35 minutes. Flip them over and season again bake for 25 minutes.

Mix the the sauce ingredients together and stir well. After the wings are done, pour the sauce over them. Bake for 35-45 minutes and baste every 10 minutes. Garnish with sesame seeds and chopped green onions.


3 lbs chicken wings, split and tips removed
1/2 cup homemade soy sauce
1/2 cup honey
1/4 cup molasses
2 TBS homemade chili powder
1 tsp ground ginger
1-1/2 TBS homemade garlic powder
20 shakes of homemade hot sauce, or to taste (optional)

Arrange wings in a medium baking dish. Mix together the sauce ingredients and pour over the wings. Marinate in the refrigerator for 1 hour turning every 15 minutes.

PREHEAT oven to 375 degrees. Line a cookie sheet (with sides) with foil.

In a large baking dish, arrange wings in a single layer. (Keep the marinade) Bake for 50 minutes.

When the wings are almost done, bring the marinade to a boil for 2 minutes, while stirring.

Reduce the heat to 350 degrees and bake another 20 minutes. Pour the marinade over the wings and serve.

NOTE: Fix a batch of white rice and place the wings over that. THEN pour on the marinade.


PREHEAT oven to 425 degrees, and we'll need a 9x13 baking pan.
In a small pan, melt the butter and add the garlic and onion powder, brown sugar, Worcestershire sauce and mustard. Mix well. Dilute the ketchup with the 1/2 cup of water and add to the butter mixture. Simmer for 15 minutes.

Place the wings in the 9x13 pan, and pour the sauce over the chicken wings. Cover the wings with foil and bake for 30 minutes. Take the foil off and bake another 15 minutes basting every few minutes with the sauce.

Can you say tangy/tart/sweet/delicious?


1/4 cup honey
2 TBS fresh lime juice
1 TBS fresh lime zest
1 garlic clove, minced
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup flour

PREHEAT oven to 400 degrees.

Put the flour and seasonings in a large resealable bag and shake the wings until they are evenly coated. If you want crispier wings, put them in the refrigerator for at least 30 minutes. Take them out of the fridge and bake them for 35 minutes.

Now we will make the sauce. If you like really saucy wings, please double the ingredients. In a bowl mix together the honey, lime juice and zest, garlic, salt and pepper. Mix well.

After the wings have baked for 30 minutes, take them out and pour this sauce over them and bake for 15 minutes more.

The Best Chicken Wings on Diners, Drive-Ins and Dives

Plan a road trip to try some of the best wings Guy has ever had in his travels.

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Photo By: John Lee ©2011, Television Food Network, G.P.

The Best Wings Ever

Smoked or deep-fried and doused in sweet or fiery sauce, chicken wings are a staple at many restaurants across the country. Here are some of the most-delicious Guy has tried in his travels.

Stuffed Chicken Wings — Thai Mee Up (Kahului, HI)

Guy heads to Thai Mee Up for Thai-inspired Hawaiian food right by the airport. Their "out-of-bounds" stuffed chicken wings with sweet-and-sour plum sauce are crispy on the outside and bursting with veggies and rice noodles on the inside.

Alkaline — Asian Sticky Wings (Norfolk)

Chef and Owner Kevin Ordonez is taking Asian street food to another level at Alkaline. His popular wings are lightly coated and then fried twice for optimal crunch. He then carefully brushes each one with a sweet and spicy sauce so they don&rsquot lose their crispiness.

Spicy Garlic Wings - OB Noodle House (San Diego, CA)

These wings are bright red from their day-long bath in a super-spicy marinade that includes habanero and Thai chiles.

Banana Garlic Wings — Blue-Eyed Crab Caribbean Grill and Rum Bar (Plymouth, MA)

Chef Jim Casey has dreamt up a menu that takes inspiration from the islands, as it&rsquos loaded with seafood dishes that have a Caribbean twist. The flavors of the tropics shine through in Chef Casey&rsquos assortment of next-level bar eats like the banana garlic chicken wings that Guy described as "a calypso band meets Metallica."

Hickory Smoked Wings with Jerk Sauce and Lime — Ducks Eatery (New York)

Siblings Will and Julie Horowitz are making culinary waves in NYC&rsquos East Village with their restaurant, Ducks Eatery. They are also cranking out whole smoked wings with an Asian vibe.

Smoked Wings — Smokey D’s BBQ (Des Moines, IA)

There&rsquos a reason Smokey D&rsquos racks up so many awards: The team prepares some of the best BBQ in the Midwest. The cherrywood smoked wings are one of Guy&rsquos favorite bites.

Thai Hot Wings — Opal Thai Food (Haleiwa, HI)

Chef Opel is a Bangkok native and is cooking up classic Thai favorites as well as creating some new ones. Guy could not keep his hands off of the glazed garlic chicken wings topped with fried basil.

Adobo Buffalo Wings — Senor Sisig (San Francisco)

An adobo glaze makes these Buffalo wings a popular draw for Senor Sisig's Filipino-fusion food truck.

BBQ Volcano Chipotle Wings — Beer Belly (Los Angeles)

Volcano Chipolte Chicken Wings get a thumbs-up from wing-loving Guy Fieri.

Damn Hot Wings — Smitty’s Wings & Things (Stockton, CA)

Former NFL player Steve Smith has traded in the pigskins for wings, which he slings at this Stockton joint. One popular option is the Damn Hot, which Guy called a "good old-fashioned funky, crunchy wing." For this dish, the wings are coated in a paprika-laced flour mix, fried and then slathered in a fiery sauce whose heat factor is kicked up with cayenne, smoked jalapenos and green chiles.

Scampi Wings — Scully's Tavern (Miami)

The wings here are done in a very unique way: After they're fried, they're tossed in sauce and grilled twice. These have the classic garlicky flavor of shrimp scampi right in the sauce.

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Visit the show's headquarters to go behind the scenes of the making of an episode, explore great American restaurants and more.

Recipe Summary

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3 tablespoons fresh lemon juice
  • 3 ounces Danish blue cheese, crumbled (about 1/2 cup)
  • Kosher salt and freshly ground pepper
  • Corn or other vegetable oil, for frying
  • 1/4 cup cornstarch
  • Kosher salt and freshly ground pepper
  • 3 pounds whole chicken wings, room temperature, patted dry
  • 6 tablespoons unsalted butter
  • 2 garlic cloves, smashed and peeled
  • Pinch cayenne pepper
  • 3/4 cup Frank's RedHot sauce
  • Carrots and celery sticks, for serving

Blue Cheese Dip: In a bowl, stir together sour cream, mayonnaise, and lemon juice. Fold in blue cheese season with salt and pepper. Cover and refrigerate until ready to serve, up to 1 day ahead.

Wings: Pour 2 inches oil into a large, heavy-bottomed pot (to ensure safe frying, pot should not be more than one-third full). Heat over medium-high until a deep-fry thermometer reads 320 degrees. Reduce heat to medium to maintain temperature. Meanwhile, combine cornstarch, 2 teaspoons salt, and 1/4 teaspoon pepper in a large resealable plastic or brown paper bag. Add wings, seal or fold bag closed, and shake vigorously to evenly coat.

With a Japanese spider or slotted spoon, add one-third of wings to oil, stirring a few times, until cooked through and oil returns to 320 degrees, 6 to 8 minutes. Transfer to a wire rack set on a rimmed baking sheet. Fry remaining wings in two batches. Let cool completely, 15 minutes. Meanwhile, combine butter, garlic, and cayenne in a saucepan. Bring to a simmer over medium-high heat, stirring until butter melts simmer 1 minute more. Remove from heat discard garlic. Stir in hot sauce.

Increase heat to medium-high and bring oil in pot to 380 degrees. Return one-third of wings to oil, stirring occasionally, 5 to 7 minutes. Return to rack-lined baking sheet let excess oil drain to prevent sogginess, 30 seconds. In a large bowl, toss with one-third of hot-sauce mixture serve immediately with dip and vegetable sticks. Fry remaining wings in two batches, returning oil to 380 degrees in between. To serve all batches at once, keep wings warm on rack in a 225-degree oven, and toss in sauce all together at end.

Arizonas Best Hot Wings

I have tried many variations in the past. This one by far is the best and juiciest. Enjoy! This recipe really makes the Angry Chicken Hot Wing Sauce Shine. The Angry Chicken contains just a touch of Ghost Pepper for a nice kick!

1/4 Cup Honey or Agave Syrup (optional for the sweetness, it's good without it)

1/2 Cup Angry Chicken Hot Wing Sauce

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce to medium heat and steam for 15 minutes. Remove the wings from the basket and lay out on paper towels. Pat dry. Line a large rimmed cooking sheet with paper towels, put wings on sheet and place in the refrigerator for about 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Make sure wings are spread evenly on the sheet pan. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl. Pour this along with Angry Chicken and Honey/Agave into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm with celery slices and plenty of paper towels!

8 oz package cream cheese (Room Temperature or best mixing)

2 Tablespoons of Lemon Juice

2 Tablespoons of Minced Green Onion

One Dip Mix Package: Green Chile, Mild: Jalapeno or Chipotle Medium: or the Hot Greem Ghost ® Dip Mix.

Mix all ingredients well and refrigerate until ready to use. Pulse in a food processor until well blended.

This dip is good for more than just wings. Use for potatoes, veggies or chips too!

What the Eff?!

What can I say about Hot Wings that hasn't already been shouted at a bar in a drunken haze? They're fucking great!? Of course they are. I could eat Hot Wings every fucking day?! Yeah well no shit drunk ass. Here's the thing how does one get that spicy, vinegary, chicken wing taste at home? Lucky for you, I know the answer and I will share it with you. all of you. It requires no special cooking abilities, no special equipment and about the same number of brain cells as a properly sauced frat house. And, I fucking promise you, HAND TO GOD, on my not-yet-dead mother's grave that if you follow my recipe, you will be the goddamm reigning Baron of Buffalo (get it? as in Buffalo wings). You will impress every lousy friend and family member you have to the point of embarassment.

Okay, so the first time I had these wings I was at a friend's house and I swear to Jesus that I couldn't get up from the table for an hour on account of the massive erection they gave me, no lie. Now, I asked my buddy for the recipe and he says he can't give it to me. It's an ancient (20 years) recipe handed down from his father's peoples on their trek from northern New York to California Southern. After a nice slathering of whiskey, I finally got him to relent. He walks over to his desk and pulls out an index card, and it might have been the whiskey but I'm pretty sure it produced a golden glow. It was the recipe. I swiped it out of his hands, ran out to the car, and drove off in a hot sauce induced madness. Didn't even say bye. Next day, I went to the store, bought everything I needed and made my first batch. Holy Shit, just as good as the night before! Second day, go back to the store and buy more Hot Wing supplies. This time, I tweak a little cause I know my shit when it comes to the kitchen and what do you know? EVEN FUCKIN' BETTER! BOOYAH! I now was the proud owner of the World's Greatest Hot Wing recipe. Fuck the Egyptians, fuck the Aztecs and fuck the Romans! This is MY contribution to mankind. In the last couple of years, all my friends and family have asked for this recipe and my buddy even begged me to never give it out, but a funny thing happened. I realized one day that there is nothing I can do in this world to make a difference. I will not go to the Jersey Shore. I will not do something completely embarassing to end up on YouTube and I am too lazy to really accomplish anything of substance, but I do make one badass Hot Wing. You know how you see a movie after everyone gushes about how freakin' great and wonderful a film it is, then you see it and you think "Eh, it wasn't that good." But your friends killed it by going overboard with the compliments. There is no chance of that here. My recipe will destroy any chance of a hyperbole lashback. They are that good. So, all I ask is that you make them for people you love, or at least for people you don't hate and please please enjoy.

Luca Wings

For the wings:
1 pkg chicken wings, also called party wings, 12-15 ct
1/2 cup corn starch
2 tblsp seasoning salt
1 tsp garlic salt
5 cups any oil for frying, use what you like but I use regular old vegetable oil

For the sauce:
1 cup Red Rooster hot sauce, do not use Tabasco if not Rooster, try Crystal or other Lousiana brand
4 tblsp REAL butter no margarine
3 tblsp BBQ sauce, any sauce will do

First you heat up the oil. Use a 5 quart sauce pan and heat it up over medium high heat to 375 degrees. Next, you get a large Ziploc bag. Dump all the dry ingredients into the bag and mix thoroughly. Pat the chicken wings dry then put them into the bag with the seasoned corn starch. Zip the bag up and give it a good shake to coat the wings completely. Take the wings out and shake off any excess corn starch. Place on a plate and let them rest 5 minutes.

While the wings are resting, start the sauce. Using a small sauce pan, melt all the butter over the lowest heat. Once the butter is melted, pour in the hot sauce and bbq sauce. Whisk over low heat a couple of minutes until the sauce appears smooth and the butter is mixed well.

Now, cook the wings. Cook them in 2 batches, about 7 or 8 per batch. Here's the secret we will cook each batch until it reaches a dark gold color, about 15 minutes. We want them very crispy so the sauce won't make them soggy and they retain their cruchy texture once you sauce them. Remove the wings from oil and place on a napkin/paper towel covered plate. Season at once with some more seasoning salt while they are still hot, otherwise the seasoning won't stick. Once all the wings are done, place in a large bowl and pour the warm wing sauce over. Mix with a large spoon to coat the wings. Serve on a platter with BLEU CHEESE. I guess you could use ranch dressing if you want but bleu cheese is the rightful dipping sauce. Serve them with celery?? Hell no! I fucking hate celery and I consider it an insult for someone to put raw celery on my plate, you might as well take a big steaming shit on my plate. But I do agree with putting something cool and crisp on the plate to help with the chile pains so I suggest cucumber spears or if you want to be adventurous, try Jicama. It's as awesome as celery is shitty. Anyways, good luck and drop me a note and let me know how it goes with being awesome now.

Spicy mustard packs a punch in these wings because mustard-based barbecue sauce is a good way to mix up your BBQ eating.

These wings are sure to be fall-off-the-bone tender, and it’s all because you let them sit in the crock-pot. Delicious food without the work— you’re going to have the best game day spread on the block.

Good thing you’ve got plenty of wings to chow down on. Enjoy! And, oh yeah, I nearly forgot— go team!

  • 1 (2 to 4 pound) bag frozen chicken wing sections
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup your favorite buffalo wing sauce, divided
  • Water, minimum required for your pressure cooker

Sprinkle the frozen chicken wings with salt and pepper.

Pour water into the pressure cooker liner and place the trivet inside. Put the chicken wings on top of the trivet.

Close the pressure cooker and set the value to sealing. Set the pressure cooker to manual or pressure cook on high for 12 to 15 minutes depending on the amount of wings. When the cycle is complete, set the valve to quick release.

Remove the chicken wings from the pressure cooker and toss with 1/2 cup buffalo wing sauce.

Line a baking sheet with aluminum foil (for easier clean up) and spray with non-stick cooking spray. Arrange sauced chicken wings in a single layer. Place under broiler and cook until the skin is crisp, turning once.

Remove chicken wings from the oven and toss with remaining 1/2 cup buffalo sauce. Serve immediately.