3 Hot & Spicy Chicken Wing Recipes to Try Now

1. Crispy Parmesan & Herb Baked Wings

This recipe uses a cheese and herb mixture to create a deliciously crispy, oven-baked crust, offering a spicy kick without the need for deep frying.

Ingredients:

• 4-5 lbs. chicken wings, separated into flats and drumettes, tips discarded
• 1 stick (½ cup) unsalted butter or margarine, melted
• 1 large can (approx. 8 oz.) grated Parmesan cheese
• 2 tbsp. dried oregano
• 4 tbsp. dried parsley
• 1 tsp. salt
• 1 tsp. black pepper

Directions:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large, rimmed baking sheet with aluminum foil for easy cleanup.
2. Create the Coating: In a medium bowl, thoroughly mix together the grated Parmesan cheese, oregano, parsley, salt, and pepper.
3. Coat the Wings: Pour the melted butter into a separate shallow bowl. One by one, dunk each chicken wing into the melted butter, allowing any excess to drip off. Then, roll the butter-coated wing in the Parmesan and herb mixture until it is generously coated on all sides.
4. Bake: Arrange the coated wings in a single layer on the prepared baking sheet. Bake for 1 hour, or until the chicken is cooked through and the coating is golden brown and crispy.
5. Serve: Let the wings cool for a few minutes before serving warm.

2. Classic Deep-Fried Hot Wings

This recipe is a classic take on a restaurant-style hot wing, featuring a sauce with a touch of sweetness to balance the heat.

Ingredients:

• 3-4 lbs. chicken wings, separated, tips discarded
• Vegetable or canola oil, for frying
• ½ stick (¼ cup) unsalted butter or margarine
• 1 bottle (6 oz.) Durkee® Original RedHot® Sauce (or similar cayenne pepper hot sauce)
• 2 tbsp. honey
• 10 shakes Tabasco® sauce (or to taste)
• 2 tsp. cayenne pepper (optional, for extra heat)

Directions:

1. Heat the Oil: In a deep fryer or a large, heavy-bottomed pot, heat about 2-3 inches of oil to 375°F (190°C).
2. Fry the Wings: Carefully add the chicken wings to the hot oil in batches, being sure not to overcrowd the pot. Deep fry for about 15-20 minutes, or until they are golden brown, crispy, and fully cooked.
3. Make the Sauce: While the wings are frying, melt the butter in a small saucepan over low heat. Whisk in the Durkee hot sauce, honey, Tabasco, and optional cayenne pepper. Keep the sauce warm.
4. Toss and Serve: Once the wings are cooked, remove them from the oil and let them drain on a wire rack for a minute. Transfer the hot, drained wings to a large bowl, pour the warm sauce over them, and toss until they are completely coated. Let them sit for a minute for the sauce to adhere, then serve immediately with blue cheese or ranch dressing.

3. Louisiana-Style Crock Pot Wings

This method is perfect for parties, as it keeps the wings hot and ready to serve in a rich, simple butter and hot sauce glaze.

Ingredients:

• 5 lbs. bag chicken wing drumettes
• Oil for frying
• 12 fl. oz. bottle Louisiana® brand "Crystal" Hot Sauce
• 1-2 sticks (½ to 1 cup) unsalted butter, melted

Directions:

1. Fry the Wings: In a deep fryer or large pot, fry the chicken wings in batches until they are golden brown, crispy, and cooked through. Drain them well on a paper towel-lined plate.
2. Prepare the Sauce: In a deep pan or a slow cooker (crock pot), combine the melted butter and the entire bottle of Louisiana hot sauce. Stir until well mixed.
3. Combine and Heat: Add the fried and drained chicken wings to the sauce mixture. Stir gently to coat all the wings. Set the slow cooker to low or keep the pan on a very low heat to keep the wings warm and allow them to soak up the sauce.
4. Serve: Serve the wings directly from the slow cooker or pan for a perfect game-day or party treat.