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Easy Chicken Wings

World's Easiest & best Hot Chicken Wings

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Snack
Cuisine American
Servings 20 pieces


  • 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


  • 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.
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