Firey Hot Chicken Wings

These hot wings are stripped down to what matters: heat, tang, and crispy skin. Five ingredients, no breading, no deep frying. The broiler does all the work, blasting the wings with direct high heat that renders the fat and crisps the skin in about 14 minutes total.

The sauce is a simple mix of hot pepper sauce, oil, vinegar, and garlic powder brushed on before broiling. That vinegar bite is what separates good hot wings from boring ones. It cuts the richness of the chicken fat and amplifies the heat from the hot sauce.

Brushing the sauce on before cooking rather than tossing after means the flavor bakes into the skin instead of just sitting on the surface. You get heat in every bite, not just the first one.

Chef Tips

• Place the rack exactly 6 inches from the broiler element. Too close and the skin burns before the meat cooks through. Too far and you lose the crisping effect.
• Separate the wings at the joint into flats and drumettes. They cook more evenly as individual pieces.
• Pat the wings dry with paper towels before saucing. Moisture on the skin creates steam instead of crispness.
• If grilling, oil the grates well. The sugar in the hot sauce caramelizes and sticks aggressively to a dry grill.

Variations

• Toss finished wings in melted butter mixed with extra hot sauce for a Buffalo-style glaze.
• Add a squeeze of lime juice and a pinch of cayenne to the sauce for a Cajun-citrus kick.
• Serve with blue cheese dressing and celery sticks for the full bar-style experience.