Spicy Baked Chicken Wings
I love spicy chicken wings! I usually season my wings with salt, pepper, and some other seasonings that I have in the pantry but this time I chose to brine them. I think I used a tad bit too much salt so I am adjusting the salt amount in the recipe. Please feel free to omit the brining solution, but I like brining. I noticed, in order to get the chicken pieces well browned, you must not overcrowd them. The parchment paper helps tremendously...I recommend it! You can turn the chicken pieces quite easily without having the skin stick to the pan. Also, you can use any hot sauce you like. Try changing the flavor by using a honey/bbq flavored sauce....really, you can actually use any sauce/flavors you want. The classic, spicy hot sauce has margarine added to it. I never use margarine...I suppose you can use butter, but I prefer to limit the calories and skip it altogether. Plus, the chicken wings are normally fried, and my version is baked.
I love spicy chicken wings! I usually season my wings with salt, pepper, and some other seasonings that I have in the pantry but this time I chose to brine them. I think I used a tad bit too much salt so I am adjusting the salt amount in the recipe. Please feel free to omit the brining solution, but I like brining. I noticed, in order to get the chicken pieces well browned, you must not overcrowd them. The parchment paper helps tremendously...I recommend it! You can turn the chicken pieces quite easily without having the skin stick to the pan. Also, you can use any hot sauce you like. Try changing the flavor by using a honey/bbq flavored sauce....really, you can actually use any sauce/flavors you want. The classic, spicy hot sauce has margarine added to it. I never use margarine...I suppose you can use butter, but I prefer to limit the calories and skip it altogether. Plus, the chicken wings are normally fried, and my version is baked.
- brine:
- marinade:
- 25 chicken wings
- 6 cups water (up to 8 cups)
- 3 tablespoons kosher salt (up to 4 tablespoons)
- 1 tablespoons onion powder
- 1/2 cup cilantro loosely packed
- 4 tablespoons oil
- 3 cloves garlic crushed
- spicy sauce:
- 1 cup frank's hot sauce
- 1/2 stick butter melted (optional)
- sides:
- celery
- bleu cheese dressing
- Carbohydrate 1.97763593752302 g
- Cholesterol 35.74375 mg
- Fat 41.701097398529 g
- Fiber 0.26225781608163 g
- Protein 5.50874515625289 g
- Saturated Fat 6.94262183169169 g
- Serving Size 1 1 Serving (106g)
- Sodium 2307.31480276006 mg
- Sugar 1.71537812144139 g
- Trans Fat 2.08678151803533 g
- Calories 399 calories
Step-by-step
- In a large bowl, make brine by mixing all ingredients until the salt dissolves. Set aside.
- Wash and clean wings...cut off small wing tips if needed. Place in a large bowl. Pour brine over the wings, making sure they are all fully immersed in liquid. Cover. Refrigerate for a few hours or overnight. I left mine overnight.
- Drain. Pat dry. Make marinade by placing all the ingredients in a food processor. Apply the marinade all over the wings.
- Take out a jelly roll pan and place a piece of parchment paper. Lay chicken wings, being careful not to overcrowd. You want them to brown evenly and not boil and steam. If need be, use two pans.
- Place in a preheated 425-degree oven and bake for about 30 minutes. Turn once and bake for an additional 15 minutes or until nicely crisp and browned. Just check them.
- Place the hot wings in a large bowl and pour the hot sauce over them. You can add some melted butter to the hot sauce if you like. But, I didn't. Mix to fully glaze each piece.
- Serve with celery sticks and blue cheese dressing and plenty of napkins.
My love for spicy chicken wings runs deep. I usually season my wings with salt, pepper, and various pantry seasonings. However, this time, I decided to try brining them. While I may have gone a bit overboard with the salt, I've adjusted the recipe accordingly.
Please note that you can skip the brining step if you prefer. However, I highly recommend it as it helps the chicken develop a flavorful and juicy interior. Additionally, to achieve perfectly browned chicken, avoid overcrowding the pan. Parchment paper is a lifesaver in this regard, allowing you to turn the wings effortlessly without them sticking.
Feel free to experiment with different hot sauces. You can opt for a honey/BBQ flavor or any other sauce that suits your taste. The classic spicy hot sauce includes margarine, but I prefer to skip it to reduce calories. Plus, my baked wings are a healthier alternative to fried wings.
Serve your delectable chicken wings with celery sticks, blue cheese dressing, and plenty of napkins. Enjoy the spicy goodness!
