Hot Wings
Hot wings are chicken wings tossed in a sharp, buttery chilli sauce, and baking them on a rack gives you golden skin without a deep-fat fryer. The wings go in the oven for 45 minutes at 200°C (180°C fan), and the sauce takes 5 minutes on the hob while they cook. This makes a snack or starter for four, or a bigger platter if you add a few sides.
- Total
- 55 min
- Prep
- 10 min
- Cook
- 45 min
- Serves
- 4
- Per serving
- 610kcal
Getting a good crust on hot wings
Hot wings come from Buffalo, New York, where chicken wings tossed in butter and hot sauce became a bar snack. The sauce is easy. The crisp skin is the part that takes care, and it comes down to three things: dry skin, a rack that lets hot air reach the underside, and a tray that is not crowded.
The sauce is salty, so season the raw wings lightly. If you are cooking for children or guests who do not like heat, serve the sauce on the side, or replace half of it with more butter and honey.
How to make hot wings
Tap a time to start a timer.
- Dry the wings Heat the oven to 200°C (180°C fan), gas 6. Pat the wings very dry with kitchen paper, as dry skin crisps far better. If they are whole, cut each one at the joints to separate the drumette, the flat and the tip.
- Season Toss the wings in a large bowl with the oil, salt and pepper until evenly coated.
- Bake the first side Set the wire rack on the foil-lined tray and lay the wings on it, skin side up, with a little space between them. Bake on the middle shelf for .
- Turn and finish Turn the wings over and bake for another , until the skin is deep golden and crisp. Check the thickest wing with a meat thermometer: it should read at least 75°C, with the juices running clear.
- Make the sauce About before the wings are ready, melt the butter and honey in a small saucepan over a low heat. Stir in the hot sauce and simmer very gently for , then take the pan off the heat.
- Toss and serve Tip the hot wings into a clean bowl, pour over the sauce and toss until every wing is glossy. Serve straight away with celery sticks.
What to serve with hot wings
Celery and carrot sticks are the classic cooling side, with a bowl of soured cream mixed with chives or a blue cheese dip. For a party table, add homemade nuggets for anyone who prefers no heat. If your wings are frozen, air fryer frozen chicken wings gives the timings you need.
Common problems and fixes for Hot Wings
- The skin is soft instead of crisp.
- The wings were damp, or they sat in their own fat on a flat tray. Dry them well, bake them on a rack, leave gaps between them, and toss them in the sauce at the very end.
- The sauce separates and looks greasy.
- It was boiled too hard. Simmer it very gently, whisking, and if it splits, whisk in 1 tbsp of hot water to bring it back together.
- The wings are brown outside but pink near the bone.
- Large wings need longer. Return them to the oven for 5–10 minutes and test again, because chicken must be steaming hot all the way through, with no pink and clear juices.
Frequently asked questions about Hot Wings
How long do you bake hot wings?
45 minutes at 200°C (180°C fan), gas 6, turning them once after 25 minutes. They are ready when the skin is crisp and the thickest wing reaches 75°C inside.
Can you cook them in an air fryer?
Yes. Cook 500g at a time at 200°C for 22–25 minutes, shaking the basket halfway, until the skin is crisp and a probe reads at least 75°C. Toss them in the sauce afterwards.
What can I use instead of Louisiana-style hot sauce?
Use the same amount of another vinegar-based hot sauce. For a sweeter, milder wing, use sweet chilli sauce, and leave out the honey.
How do I store and reheat leftovers?
Cool them within an hour and keep them in a covered container in the fridge for up to 2 days. Reheat on a rack at 200°C for 10–12 minutes, until steaming hot all the way through.
How did you like the recipe?
4.8 / 5 · 68 ratings
