Hot and Sweet Baked Chicken Wings

If you like food that is hot, spicy, juicy, and not too greasy your going to love these roasted hot honey baked chicken wings. Every Christmas holiday I use to make 60 lbs of different roasted chicken wings ahead of time and Hubs and I were lucky to get some January leftovers. These Hot Honey Chicken Wings and Buffalo Wings are Hubs favorites. Today I will share how to do the Hot Honey wings, I will post the Buffalo Wings in a couple of days.

A serving of five crunchy baked chicken wings on a white plate with parsley on the platter.

Ingredients

4 lbs chicken wings

Wing Coating

1 cup flour

2 tsp cayenne

2 tsp paprika

1 tsp pepper

1/2 tsp salt

2 tsp garlic

1/2 tsp curry

1 tsp chili

Hot & Sweet Sauce

2 tsp butter

1/4 cup brown sugar

1/2 cup corn syrup (Honey)

1 large clove garlic minced

1/2 cup Franks hot sauce

Instructions

Prepare your pans for roasting. Take any large pans you have with sides on it, completely cover with tin foil. Spray baking racks with Pam and place over the tin foil. You can bake the wings directly on the tin foil but the wings are crunchier if you bake them on the rack instead. Once the racks are done, set them aside.

Preparing pans with tin foil and baking cooling racks for making baked wings.

Our wings came from the frozen food section at Costco, so they come pre cut with the tips already removed. If you have fresh chicken wings, cut and discard the tips, cut the wing at the elbow into two pieces.

Wash each wing under cold water, check and remove any pin feathers. Place in a large bowl filled with very cold water. Once all the chicken wings are prepped, drain and add fresh water.

Preheat the oven to 400F.

In a small bowl, add the flour and spices. Mix very well to combine.

Garlic, chili, pepper, curry, cayenne, salt, and flour for coating chicken wings in a bowl so you can see how much spice there is.

Take each chicken wing out of the clean water with tongs and coat them in the flour mixture. Place on the rack.

A large white bowl filled with flour and spices, and a coated chicken wing being made using tongs, The baking pans full of chicken wings are in the background.

Hint: The small section of the wing cooks much faster than the big drum portion of the wing does. So when baking the wings I line up all the small pieces on one cookie sheet, and all the big drums on the second sheet. To make enough room on the second sheet I like to place my wings with the largest end alternating sides.

Sorting chicken wings and placing on wire racks before putting in the oven.

Once all your wings are coated, place in the oven, bake at 400 F until crunchy 35-45 minutes. The small wings will be done first.

Golden brown baked chicken wings, on racks coming right out of the oven.

In a small saucepan melt the butter, add the brown sugar, corn syrup, and hot sauce. Cook and stir until the sugar is melted. Pour over the wings, toss and serve.

Coating baked chicken wings in a hot and sweet sauce before serving.

Freezing the Baked Chicken Wings

Take a 12 by 18 inch piece of tin foil. Place an equal amount of small and large wings on top. Roll the closure shut, and place inside a large ziploc bag. They will freeze up to 3 months.

To reheat, thaw out the wings, and place the tin foil pack of wings on a cookie sheet at warm in the oven at 350F for about 20 minutes.

Hot and Sweet oven baked recipe for chicken wings, on a platter with six homemade wings.

Cleaning Up

Check out the picture of the wings coming out of the oven still on the racks. Easy cleaning is why I use tin foil and wrap it over the sides of the pan before cooking. Once the pan is cool, simply gather the tin foil keeping the grease in the middle and toss. Your actual pan will be pretty clean for washing.

.The easiest way I have found to clean the racks is to scape them with a fork. Place the tongs of the fork around each wire and scrape. The fork does a great job of removing all the bulky crunchy bits.