Sticky Spicy Baked Chicken Wings

5 from 4 votes

Sticky Spicy Baked Chicken Wings

Super crispy sticky spicy baked chicken wings that are very easy to whip up. A great appetizer to get your taste buds buzzing.

Prep Time10

Cook Time45

Total Time55

Course: Appetizer, Dinner

Cuisine: American

Servings:

Calories: 649kcal

Author: Sasha Hooper

Equipment

Ingredients

For the chicken wings

2.2 lb chicken wings 1 kg
1 tablespoon baking powder
1 tablespoon rice flour
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika

For the chipotle lime sauce

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chipotle powder
1 teaspoon paprika
1 lime zest
1 lime juice
5 tablespoons honey
2 tablespoons hot sauce I use Cholula
¾ teaspoon fine sea salt

Creamy Dipping Sauce

2 tablespoons sour cream
2 tablespoons mayo
¼ teaspoon garlic powder
pinch sea salt

Instructions

Preheat the oven to 220C (450F).

For the chicken wings

Whilst the oven is preheating, split the chicken wings in half into the drumette and wingette (flat). Remove the wing tips (you can use them in chicken broth). Dry the chicken wing parts with a paper towel to ensure they are completely dry.
2.2 lb chicken wings
Put the spices and baking powder in a small bowl and pour over the chicken wings in a freezer bag. Seal the freezer bag with air in like a pillow and shake the wings in the spices to ensure they are evenly and fully coated.
1 tablespoon baking powder, 1 tablespoon rice flour, 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper, ½ teaspoon paprika
Place the spice coated wings onto a lightly greased wire rack over a baking sheet lined with foil or parchment paper. Bake the wings in the oven for 40-50 minutes turning half way through, until the wings are super crispy and golden.

For the chipotle lime sauce

Place all the ingredients for the chipotle lime sauce in a small skillet. Mix together the ingredients and warm together over medium high heat. Reduce by about a third until almost the thickness of honey, about 2-3 minutes. Toss the baked wings in the sauce in a large bowl and serve whilst hot, sticky and still crispy!
1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chipotle powder, 1 teaspoon paprika, 1 lime zest, 1 lime juice, 5 tablespoons honey, 2 tablespoons hot sauce, ¾ teaspoon fine sea salt

For the creamy dipping sauce

Stir together the ingredients for the creamy dipping sauce until fully combined.
2 tablespoons sour cream, 2 tablespoons mayo, ¼ teaspoon garlic powder, pinch sea salt

Notes

Cutting the wings - If you pinch your fingers at the joints of the wings you will feel where you need to slice, it’ll dip inwards at a ball joint which you can then slice through. Don’t attempt to cut through bone unless you have a cleaver and that will just make a mess. Work smart not hard.

Baking powder & rice flour - most recipes out there for crispy baked chicken wings with baking powder have one issue. Too much baking powder makes the wings taste like baking powder. The most important thing about this recipe is that you will use rice flour in conjunction with baking powder which gives it double the crisping effect and you don’t have the issue with it tasting metallic or chemically. Ensuring you use aluminium-free baking powder will help with this too.

Dry the wings - ensure you mop up any extra moisture on those wing pieces with a paper towel before you add the spices. There will be enough residual moisture in the wings for the seasoning to stick to them. Excess moisture means you’ll have an issue with them crisping up as the baking powder and rice flour will have more work to do than they can handle.

Wire rack - use a little cooking spray on a wire rack to ensure the wings don’t stick. Also make sure to line the baking sheet underneath the wire rack with parchment paper or aluminium foil as any fat can be caught and not burn hard onto the baking sheet.

Nutrition