Atomic Chicken Wings

Course: Appetizer, Main Course

Cuisine: North American

Prep Time: 5

Cook Time: 5

Total Time: 1 10

Servings: servings

Calories: 312kcal

Author: Lord Byron's Kitchen

If wings dripping with a spicy and savoury sauce are what you're looking for, you've found them! Atomic Chicken Wings are baked until crispy and then tossed in a homemade sweet and spicy sauce made with crushed tomatoes, hot sauce, brown sugar, and lots of aromatic seasonings. You've never eaten wings this good!

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Ingredients

For the Chicken Wings:

2 pounds chicken wings, mix of drumettes and wingettes
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup cornstarch
nonstick cooking spray

For the Sauce:

1 cup canned crushed tomatoes
2 tablespoons hot sauce
2 tablespoons vinegar
2 tablespoons Worcestershire Sauce
2 tablespoons tomato paste
2 tablespoons brown sugar
1 tablespoon cayenne pepper
1 tablespoon dried red chili flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

Preheat your oven to 450 degrees F. Line a large baking sheet with aluminum foil and set a cooling rack on it. Set that aside. Transfer wings to a mixing bowl with the salt, pepper, and cornstarch. Toss the wings well until coated.
Next, coat the cooling rack with cooking spray and transfer the wings to it. It’s imperative to lay the wings out so that they are not overlapping or even touching for that matter. The space between the wings will encourage faster cooking and more browning.
Bake the wings for 40 minutes. Remove them from the oven and use tongs to turn each wing over. Place them back into the oven to bake for 10 more minutes. Once done, remove from oven and set aside.
While the wings are baking, measure all of the sauce ingredients into a large skillet and over medium heat, bring to a low boil, stirring occasionally. Once boiling, cook the sauce for 10 minutes. Reduce heat and simmer for an additional 10 minutes.
Add the fully cooked wings to the skillet and turn the heat on to high. Toss the wings well to coat in the sauce. Continue to toss over high heat until the sauce thickens and sticks to the wings.
Plate and garnish with parsley.

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