Baked Nashville Hot Wings

Course: Appetizer, Main Course

Cuisine: North American

Prep Time: 5

Cook Time: 5

Total Time: 1 10

Servings: servings

Calories: 423kcal

Author: Lord Byron's Kitchen

Baked to perfection with a crispy coating and a tender and juicy interior, these wings are drenched in a hot sauce comprised of cayenne, chili, garlic, onion, and melted butter, Baked Nashville Hot Wings also have an optionally sweet honey component! Plate these wings with sweet pickle slices for a cooling crunch!

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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:

1/2 cup unsalted butter
2 tablespoons brown sugar
2 tablespoons cayenne pepper
1 teaspoon dried red chili flakes, optional
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chili powder optional
1/4 teaspoon salt finely minced
1/4 cup honey, optional

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, add all of the sauce ingredients to a large skillet and set aside.
Once the wings are fully cooked, turn the heat to high on the skillet with the sauce ingredients already in it. Melt the butter and whisk the seasonings into it until they have been incorporated.
At this point, go ahead and stir the honey into the sauce. This step is optional and you can leave it out completely. The honey will add stickiness and sweetness to the sauce but it is not needed.
Add the fully cooked wings to the skillet. Toss the wings well to coat in the sauce. Continue to toss over high heat until the sauce really coats and sticks to the wings.
Plate and garnish with parsley. Serve with sweet pickles.

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