Classic Hot Wings

4.0
(5,028)
2 Reviews

Make these wings for game day parties, or any time you want a spicy, tangy snack.

By
Grace Parisi
Grace Parisi
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.
Food & Wine's Editorial Guidelines
Updated on February 7, 2024
Plate of classic hot wings
Photo:

Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Active Time:
15 mins
Total Time:
1 hr
Yield:
2 to 4
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons all-purpose flour

  • 1 teaspoon salt

  • 2 pounds chicken wingettes and drumettes (see Note)

  • 2 ½ tablespoons red hot sauce

  • 2 tablespoons unsalted butter

Directions

  1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.

  2. In a bowl, toss the chicken wings with the hot sauce and butter; serve.

Notes

Wingettes and drumettes are often sold separately.

Suggested Pairing

Crisp, malty lager, such as a Sam Adams Boston Lager.

Originally appeared: February 2010

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