These easy-to-make hot wings are crispy without being fried. You can make the chicken wings bolder in taste with other herbs and spices before baking, while it delivers a red-hot aroma that it relishes and is great for lunch or dinner. Fruit juice and a spice rub work for this for mixing too, but the effort, color, results, and quality are worth it.
- ¾ cup all-purpose flour
- ½ cayenne pepper
- ½ garlic powder
- ½ salt
- 20 chicken wings
- ½ melted butter, plain only
- ½ hot pepper sauce
- 3 tablespoons black pepper, optional
- 3 tablespoons chili powder, optional
- Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, salt, black pepper (optional), and chili powder (optional) into a resealable plastic bag, and shake to mix.
- Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
- Preheat oven to 400 °F. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet.
- Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes.
- Turn the wings over halfway during cooking so they cook evenly. Serve hot and plain or with rice, any dip, or other main dishes.