Sticky and Spicy Chicken Wings, a mug of beer is all one needs on a Friday evening. This recipe for the BEST & EASIEST Hot Chicken Wings is something you don’t want to miss.
These hot chicken wings are one of my favourite party starters. It is a dish I have been making for years now and is well loved every time. I made it for Diwali too this year and when people asked me for the recipe, I was surprised that it is not on the blog. So fixing that one with this post.
I know people say that wings are a pain to eat but I really like them. I feel the boney pieces are what are the most delicious and breast is my least liked part of the chicken. Typically when I am making wings for home I make them whole but if you are planning to serve them in a party, you could cut them in easier to eat pieces. Cut and discard the pointed wing tip and split the other two parts (drumettes and flats) in the middle. This way one full wing will give you two wings to serve.
These glazy wings for us are the perfect balance for sweet and spicy but if you prefer them less spicy, feel free to change the ratio of the sauces. Though I would really recommend that you keep the overall sauce quantity the same. The butter to sauce (fat ratio) in the recipe is what gives it that lovely shine and glaze.
Also, you could choose to either deep fry, air fry or bake the chicken wings before coating with sauce. I am leaving all three methods in the recipe. However, deep frying definitely leads to the crispiest wings. I usually on a regular basis bake them but for a party go all out and deep fry them. Air-fryer is a decent middle path.
If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it
World's Easiest & best Hot Chicken Wings
Ingredients
- 10 chicken wings
- Oil for deep frying if using
For the wings coating
- 1/4 cup flour
- 1 tsp Smoked paprika normal paprika works as well
- 1 tsp garlic powder
- 1/2 tsp pepper powder
- Salt to taste
For the sauce
- 3 tbsp tomato ketchup
- 4 tbsp Sriracha sauce
- 1 tbsp soya sauce
- 1 tbsp tobasco
- 1/4 cup butter
Instructions
- Wash, clean and chop your wings. For chopping cut and discard the pointed wing tip and split the other two parts (drumettes and flats) in the middle. This way one full wing will give you two wings to serve. I typically use the whole so that can be done as well.
- Mix all the coating ingredients and rub on chicken wings. Refrigrate for about 1-2 hours. This leads to crispier wings, if you don't have time this step can be skipped.
- If you are deep frying the wing, heat oil in a kadhai and fry the wings till crisp and golden brown. This will take 8-10 minutes for each batch of wings. If you are air frying, cook for 24 minutes at 190° turning once after 13 minutes with tongs. If you are baking it, bake in single layer in a preheated oven at 200C for about 45 minutes till they are browned.
- Meanwhile, mix all sauce ingredients and cook together for 2-3 minutes till the butter is melted and all ingredients are well blended. Keep warm so make about 5 minutes before the wings are done.
- Once the wings are done, let them cool for 4-5 minutes and coat in sauce. Serve warm with a chilled glass of beer.
Some other Chicken starters that might be of interest
In the first picture whether the chicken wing or the mug of beer which one was more alluring I dont know. Need both together when we meet next in Bangalore
Your trip has been long pending now!
I love easy recipes, especially when they turn out to be something my whole family loves!. This one also looks tasty.