Hot Sticky Chicken Wings are a favorite for game day or even movie night!
This hot wings recipe is a crowd-pleaser dripping with zesty garlic hot sauce. Finger-lickin’ and sticky delicious; bring on the napkins!
I have partnered with Lingham’s Hot Sauces to bring you this recipe.
Chicken wings are a staple in my world. And a serving of hot sauce just isn’t the same without a side of celery and blue cheese or buttermilk ranch dressing to cool things off!
Why We Love Sticky Wings
Chicken wings are pretty much the perfect finger food for any party or game!
- They’re sticky and sweet with the perfect amount of heat.
- They cook up nice and juicy, saucy, and perfectly crispy in the oven or air fryer (no deep fryer required)!
- This is one of those recipes that is small on prep but big on flavor!
Ingredients/Variations
CHICKEN WINGS I use fresh split wings with tips removed. If your wings are frozen, dab them dry before coating and cooking.
COATING A dash of flour, salt, pepper, and baking powder are mixed together to create the coating on these wings. Don’t skip out on the baking powder, that is the secret to a crispy chicken wing!
SAUCE Use any kind of hot sauce (we LOVE Lingham’s Ginger Hot Sauce) in this recipe. Add in a bit of honey for sticky sweetness and soy sauce.
How To Make Crispy Chicken Wings
- Cook sauce ingredients & set aside.
- Dredge chicken wings in the dry mixture.
- Bake (per recipe below), turning halfway through.
- Dredge wings in prepared garlic hot sauce & bake again until crispy.
PRO TIP: Baking powder is the secret ingredient that makes these wings super crispy! Make sure you use powder, not soda!
How To Reheat Chicken Wings
You definitely don’t want these saucy little morsels to get mushy, so I don’t suggest reheating in the microwave.
Spread on a parchment-lined baking sheet and heat at 375°F just until hot. Make sure the chicken wings don’t start actually cooking again, or they’ll get rubbery. 10-15 minutes should do the trick!
Or, pop them into the Air Fryer for 5 minutes at 350°F, shake the basket, then fry for 5 more minutes or until heated through.
Wonderful Wings & Things
- Baked Buffalo Wings
- Oven Baked Buffalo Cauliflower
- Garlic Parmesan Wings
- Crock Pot Chicken Wings
- Honey Garlic Chicken Wings
- Crockpot Buffalo Chicken Dip
- The Best Buffalo Chicken Dip
Did you make these Sticky Hot Chicken Wings? Be sure to leave a rating and a comment below!
Sticky Hot Chicken Wings Recipe
Ingredients
- 2 pounds chicken wings split & tips removed
- 1 ½ tablespoons all-purpose flour
- 2 teaspoons baking powder
- salt and black pepper
- sesame seeds and sliced green onions, for garnish
Sauce
- ⅓ cup buffalo sauce or hot sauce
- ⅓ cup honey
- ¼ cup soy sauce
- 3 tablespoons butter melted
- 1 teaspoon minced fresh ginger
- 2 cloves garlic minced
Instructions
-
Preheat oven to 425°F. Line a large baking pan with parchment paper.
-
Combine all sauce ingredients in a small pan. Bring to a boil and let boil 3-4 minutes or until slightly thickened, set aside.
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Rinse wings and pat dry with a paper towel. Toss with flour, baking powder, salt, and pepper. Spread out on the prepared pan. Bake for 30 minutes, flipping over after 15 minutes.
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Remove wings from the oven and place in a large bowl, toss with sauce. Place back on the baking sheet and turn the oven up to 450°F. Bake additional 10-15 minutes or until sauce is thickened and browned.
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Cool 3-4 minutes before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Party Food, Snack
Cuisine American, Asian
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Hi There – Best wings! Could you clarify the nutritional information? How many wings sections does the 304 apply to?
Hi Tori, the nutritional information is just an estimate and can change based on the brands and ingredients you use. But it is for about ⅓ pound of wings.
next time I’ll put them on a rack instead of parchment paper
A little advice for the people who feel they cannot get crispy wings from using baking powder: for best results, let your cut up wings sit between paper towels until most of the moisture is removed. Then toss them with the baking powder and leave them UNCOVERED on a sheet pan in the fridge overnight or do this in the morning to cook them later in the day. Tossing fresh wings in baking powder for a few minutes and then baking them will not provide very good results. No flour is needed, but you can add some kosher salt and pepper or your favourite BBQ chicken seasoning when you are tossing them in the baking soda.
They will also get crispier if you cook them on a baking rack over a sheet pan which allows heat to circulate around the wings while allowing the fat to drip off so that they do not sit in it while cooking.
I 7sed frabis buffalo original and phyco drops 1m scovil scale
Frank’s*
Made it. Nailed it.
Going to try this recipe tonight! Do I remove the skin from the wings or do you recommend I leave it?
I leave the skin as it gets nice and crispy.
Hi
I cannot find flour or baking powder anywhere! What can I use instead or will I be fine without it?
You can make this recipe without them Priyanka, the chicken wings just won’t have that breaded coating but the sauce is still super delicious!
Hello Holly!
I could not find Lingham’s hot sauce where I live in California. I tried two different Walmart’s and three different chain grocery stores not to mention an Asian grocery store as well.
Amazon was not an option at $14 a bottle either but no worries because I found Kikkoman triple ginger teriyaki sauce and used that in lieu of the hot sauce.
It was a huge hit in my home! We used extra sauce for dipping! My family is asking when I will make this again!
I think I will try with thighs next time!
Was delicious….thank you for sharing!
You’re so welcome! Great option and I’m so happy that it worked so well for you Kim!
Unfortunately I cannot find the Ginger Hot Sauce anywhere (live in Minnesota). What can I substitute for it?
You can get Lingham’s Ginger hot sauce on Amazon as well.
If that isn’t an option for you, I would suggest mixing hot sauce with maybe a thick teryaki sauce or some BBQ sauce as the Lingham’s sauce is quite thick and sticky.
I used Frank’s and a little psycho drop 1mill on the scovil scale ti add abit more heat worked a dream
I made this tonight and was delicious. Used honey instead of mollases and added chilli flakes because im indian lol. But crispy and finger licking good! Thank you for sharing!
Have you ever made these and then kept them warm in a crockpot?
I haven’t but my friend always keeps her wings warm in a slow cooker and they’re great!
Well, once again I was suckered into a baked chicken wings recipe that claimed to be unbelievable crispy. Your photography is fantastic, the end result, not so much. I followed the recipe exactly and it was at best, hot and soggy!
I will not fall for another “baked” chicken wings recipe again. In 10 mins, I could have had crispy, sticky spicy wings. Instead, I spent over an hour for less than. Thumbs down!
Sorry this didn’t work out for you, we find them deliciously crispy and sticky. They’re a favorite around here.
When you it says molasses does it mean liquid molasses as in black treacle or unrefined molasses, sugar crystals please? I am in the uK.
I use liquid molasses.
Hi ,
Can honey or any other sauce be used instead of molasses?
Sounds like a good substitute to me!
I just watched a chicken wing recipe segment on The Today Show. The chef said the same thing about coating wings in baking powder to get them crispy. He didn’t even use flour. He lightly coated them in baking powder and they turned out just like they were made in a deep fryer.
Good tip. Thanks for sharing!
I’m trying to make these now. I just turned over wings to cook another 15 minutes. Is 30 minutes enough time for wings to fully cook before coating?
Yes, if you’re cooking them at 425 degrees it should be perfect. Remember they will cook an additional 15 minutes once coated.
I live in Hawaii and can’t find any of your sauces. How can I get some?
Have you checked your local Walmart?
The recipe says 1 1/2 TB flour. For 2 lbs of wings should that be 1 1/2 cups flour?
1 1/2 tablespoons is correct. You’re not coating them, just lightly dusting them.