This hot wings recipe is a crowd-pleaser dripping with zesty garlic hot sauce. Finger-lickin’ and sticky delicious; bring on the napkins!
I have partnered with Lingham’s Hot Sauces to bring you this recipe. Chicken wings are a staple in my world. And a serving of hot sauce just isn’t the same without a side of celery and blue cheese or buttermilk ranch dressing to cool things off!
Why We Love Sticky Wings
Chicken wings are pretty much the perfect finger food for any party or game!
They’re sticky and sweet with the perfect amount of heat. They cook up nice and juicy, saucy, and perfectly crispy in the oven or air fryer (no deep fryer required)! This is one of those recipes that is small on prep but big on flavor!
Ingredients/Variations
CHICKEN WINGS I use fresh split wings with tips removed. If your wings are frozen, dab them dry before coating and cooking. COATING A dash of flour, salt, pepper, and baking powder are mixed together to create the coating on these wings. Don’t skip out on the baking powder, that is the secret to a crispy chicken wing! SAUCE Use any kind of hot sauce (we LOVE Lingham’s Ginger Hot Sauce) in this recipe. Add in a bit of honey for sticky sweetness and soy sauce.
How To Make Crispy Chicken Wings
How To Reheat Chicken Wings
You definitely don’t want these saucy little morsels to get mushy, so I don’t suggest reheating in the microwave. Spread on a parchment-lined baking sheet and heat at 375°F just until hot. Make sure the chicken wings don’t start actually cooking again, or they’ll get rubbery. 10-15 minutes should do the trick! Or, pop them into the Air Fryer for 5 minutes at 350°F, shake the basket, then fry for 5 more minutes or until heated through.
Wonderful Wings & Things
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Did you make these Sticky Hot Chicken Wings? Be sure to leave a rating and a comment below!
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