Super Easy Spicy Baked Chicken Wings
I don’t know about you, but I’ve always dreamed of preparing spicy chicken wings like you see in American movies.
That’s why the first time I was lucky enough to go to New York I had no doubts about what to order at the restaurant… chicken wings – which are nothing other than the legendary chicken wings!
What can I say, they were truly finger-licking good!
I thought it would be impossible to recreate that magic at home, but I was proven wrong. It only takes a few minutes to season them with the right spice mix, a little trick, and the result is amazing!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 4 SERVINGS
- Cuisine: Italian
Ingredients
- 2.2 lbs chicken (wings with skin)
- 2 tbsp sweet paprika
- 1 tbsp hot paprika
- 1 tbsp extra virgin olive oil
- 1 tsp honey
- 1 tsp salt
Preparation
NOTE
FOOD SAFETY NOTICE: If you prefer not to rinse the chicken (to avoid splash contamination), proceed directly to removing any feathers.
Check and clean the chicken wings (if necessary, singe any remaining feathers over the burner).
Cut the wings into two parts at the joints and remove the tip.
If you did rinse them, pat them thoroughly dry with paper towels: drying is essential for crispiness!In a separate bowl, make the seasoning by mixing:
Sweet paprika
Hot paprika
Extra virgin olive oil
Salt
1 teaspoon of honey (this is the trick for caramelization!)
Once combined, transfer the chicken wings to the bowl and toss until they are evenly coated with the sauce.Place the chicken wings directly on the oven rack (leave the baking tray underneath lined with parchment paper to avoid mess).
Bake in a preheated static oven at 392° F for about 30 minutes.
CRISPNESS TRICK: After that time, put the wings under the grill for another 5 minutes. That final thermal shock will give them a perfect crust!Place the chicken wings in the air fryer basket and cook at 356° F for 20 minutes. Check halfway through cooking.
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Heat two tablespoons of oil in a nonstick pan and brown the chicken wings over high heat for 3-4 minutes per side.
Add half a glass of white wine, let it evaporate, then continue cooking over low heat for about 25 minutes.
SAFETY: Always check that the meat is cooked by cutting into it with a knife before removing it from the heat.
FINAL TIPS AND TRICKS
The Secret to Caramelization: The teaspoon of honey not only balances the heat of the paprika but helps the skin caramelize and become evenly crispy.
Storage: Cooked chicken wings can be stored in the refrigerator, sealed airtight, for up to 2-3 days.
Serving: They are perfect served with french fries, onion rings, or with ranch/yogurt sauce.
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How do I get the skin crispy and not rubbery?
The secret to crispiness is twofold:
Drying: Make sure the wings are perfectly dry before seasoning them.
Double Cooking: First cook at high temperature (392 °F) and then put the wings under the grill for the last 5 minutes to get that crispy “snap”.Can I replace the honey with something else?
Yes, honey is used to help caramelization and balance the spiciness. If you don’t have it, you can replace it with a teaspoon of brown sugar dissolved in a drizzle of oil.
How long should I marinate the wings?
For this recipe a long marinade is not strictly necessary, since the spices are oily. However, if you have time, leaving the wings in the fridge for at least 30 minutes or an hour after seasoning will intensify the flavor.
Is it necessary to wash the chicken before cooking?
According to modern food safety standards, it is not recommended to wash chicken under running water. This can spread bacteria around the kitchen (splash contamination). It’s enough to remove any feather residues and then pat the meat thoroughly with paper towels before seasoning.
Can I prepare the wings in advance?
Yes, you can prepare and season the wings in advance and store them in an airtight container in the refrigerator for up to 24 hours. Cook them just before serving to ensure maximum crispiness.
