Take your wing game up a notch with these Deviled Chicken Wings, where crunchy, spice-rubbed wings meet a sweet-honeyed hot sauce that brings the heat. Inspired by classic American bar fare but with a devilishly delicious twist, these wings are perfect for game day, summer cook‑outs, or cozy winter nights.
The secret? A dry rub that crisps up beautifully in the oven followed by a final toss in a luscious, devil-may-care sauce. Sticky, spicy, and addictive—these wings are bound to disappear fast.
Why You’ll Love These Wings
- Perfect texture – Crunchy on the outside, juicy inside.
- Bold flavor profile – Chili, cumin, garlic, and honeyed hot sauce.
- Oven-baked convenience – Hands-off cooking with minimal mess.
- Versatile and crowd‑friendly – Ideal for parties, snacks, or casual dinners.
Ingredients (Serves 10)
- 10 chicken wings
- 2 tsp brown sugar
- 2 tsp baking powder
- ½ tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ⅓ cup hot sauce
- 2 Tbsp honey
- 2 Tbsp butter
Instructions
Step 1: Prep & Rub
Pat the wings dry with paper towels and place them in a large bowl. In a separate bowl, mix brown sugar, baking powder, chili powder, paprika, cumin, garlic powder, salt, and pepper. Toss the wings in the dry rub until each piece is evenly coated.
Step 2: Bake to Crisp
Arrange the wings in a single layer on a rack‑lined baking sheet. Bake at 400 °F (200 °C) for 40–50 minutes, turning once halfway through, until golden brown and cooked through.
Step 3: Make the Sticky Devil Sauce
As the wings are nearing the end of baking, melt butter with hot sauce and honey in a small saucepan over medium heat. Stir occasionally until everything is combined and thickened—about 5 minutes.
Step 4: Toss & Serve
Transfer the baked wings to a bowl and pour the devil sauce over them. Toss to coat thoroughly. Serve hot, with ranch or blue cheese dip to balance the heat.
Pro Tips for Best Wings
- Dry thoroughly to help the rub stick and crisp the skin.
- Use a wire rack so the wings bake evenly and stay crisp.
- Taste your sauce and adjust honey or hot sauce to your preferred heat level.
- Serve immediately—these wings taste best hot and fresh.
What to Serve With Them
- Ranch or blue cheese dip – Coolness balances the “devil” heat.
- Celery & carrot sticks – Fresh, crisp, and classic wing companions.
- Coleslaw or corn salad – Add crunch and brightness.
- Beer or spicy margaritas – For those who love pairing wings with a zing.
Storage & Reheating
- Refrigerate cooled wings in an airtight container for up to 3 days.
- Reheat at 375 °F (190 °C) for 5–8 minutes to re-crisp.
- Not freezer-friendly—sauced wings lose texture when frozen.
Why This Recipe Works
The baking powder in the rub is a pro trick for crispiness, while the dry rub brings a blend of warmth and subtly sweet notes. Baking makes preparation easy, avoiding frying mess. Tossing at the end ensures the wings stay crisp while getting coated in flavorful sauce. Serve hot with dipping options to balance the heat—these wings deliver boldness and crunch in every bite.
Final Thoughts
Raise the roof at your next gathering with these Deviled Chicken Wings. Easy, bold, and satisfying, they bring big flavor with minimal effort. Whether it’s game day, a family movie night, or just taco Tuesday, these wings will have everyone asking for more.
The Goods
Deviled Chicken Wings
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Recipes
- 10 chicken wings
- 2 tsp brown sugar
- 2 tsp baking powder
- ½ tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ⅓ cup hot sauce
- 2 Tbsp honey
- 2 Tbsp butter
Instructions
Step 1: Prep & Rub
- Pat the wings dry with paper towels and place them in a large bowl. In a separate bowl, mix brown sugar, baking powder, chili powder, paprika, cumin, garlic powder, salt, and pepper. Toss the wings in the dry rub until each piece is evenly coated.
Step 2: Bake to Crisp
- Arrange the wings in a single layer on a rack‑lined baking sheet. Bake at 400 °F (200 °C) for 40–50 minutes, turning once halfway through, until golden brown and cooked through.
Step 3: Make the Sticky Devil Sauce
- As the wings are nearing the end of baking, melt butter with hot sauce and honey in a small saucepan over medium heat. Stir occasionally until everything is combined and thickened—about 5 minutes.
Step 4: Toss & Serve
- Transfer the baked wings to a bowl and pour the devil sauce over them. Toss to coat thoroughly. Serve hot, with ranch or blue cheese dip to balance the heat.
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