Hot & Spicy Chicken Wings

These chicken wings bring triple heat: red pepper flakes, hot sauce, and fresh jalapeno peppers all packed into a tomato sauce base that gets brushed on and baked until sticky and caramelized.

Baking instead of frying keeps things simpler and less messy, while still delivering crispy skin. The tomato sauce in the coating helps the wings brown and develop a glazed, lacquered surface as the sugars in the tomatoes caramelize in the oven.

The sauce gets brushed on twice: once before the wings go in, and again halfway through after flipping. That double coat builds up layers of flavor and ensures even coverage on all sides.

Garlic powder and onion powder round out the heat with savory depth. Without them, the sauce would be all fire and no flavor.

Pro Tips

• Pat the wings dry before brushing with sauce. Moisture on the skin prevents browning and makes them soggy.
• Don’t skip the flip at the 20-minute mark. Even cooking means crispy skin on both sides.
• Space the wings so they aren’t touching on the baking sheet. Crowded wings steam instead of roast.
• Adjust the heat level by reducing or increasing the hot sauce and pepper flakes to your tolerance.

Variations

• Add a tablespoon of honey or brown sugar to the sauce for a sweet-heat glaze.
• Swap the tomato sauce for butter and vinegar for a more traditional Buffalo-style wing.
• Finish under the broiler for the last two minutes for extra-crispy, charred edges.