Spicy Baked Hot Wings

Ok, just reading this title and looking at these photos again makes me salivate. I truly am addicted to spicy meals. My grandma loved chile and always had a spicy fresh salsa casera (homemade salsa) on her kitchen table. We used to tease her and tell her that the she no longer had taste buds from all the spicy chile she use to eat with every meal. She used to laugh at us. I can still see her sweet puckered smile and hear her quiet laugh.

Our mom is the same — she can’t eat anything without chile. Whether its Italian or Chinese food she always adds chile. I have even seen her pull out a bottle of hot sauce from her purse at restaurants (so embarrassing). It must run in the family because my sister keeps a bottle of Cholula hot sauce in her desk at school and some chile peppers in the fridge in the teacher’s lounge.

So I think I was doomed and I think chile is in my blood and runs through my veins — the spicier the better. Why I like to torture myself is beyond me. I also inherited their cast-iron stomach, because I never get a stomachache from eating too much salsa or spicy chile.

This hot wing recipe is very basic and you can tailor it to your spice level preference. I used Red Devil hot sauce because it reminds me of home (El Paso) and Valentina hot sauce because I can’t live without it and always have it on hand. Substitute using your favorite hot sauces and you can’t go wrong with this dish. And if you want to simplify this recipe even more you can buy a bottle of readymade hot wing sauce.

I always make hot wings for Super Bowl Sunday, but you can make this appetizer for any get together. I mean really, who doesn’t like hot wings? Try this sizzling hot recipe for chicken wings next time you have a party or are craving something spicy.

Spicy Baked Hot Wings

Yield: Makes about 60 wings


1 1/4 cup all-purpose flour
1 teaspoon cayenne pepper
½ teaspoon smoked paprika powder
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt
40 chicken wings (about 5 pounds of chicken wings), defrosted

¾ cups butter
1 cup Red Devil Hot Sauce
1/2 cup Valentina Salsa Picante
2 tablespoons Tabasco Pepper Sauce
2 tablespoons chili garlic sauce


Preheat oven to 400 degrees F

Rinse wings and pat dry.

Line a baking sheet with aluminum foil, and lightly grease with cooking spray.

Place the flour, cayenne pepper, paprika, black pepper, garlic, onion powder, and salt into a large sealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. You may have to do this in a couple of batches.

In a sauce pan add butter and hot sauces of your choice and whisk together until butter is melted. Keep warm and set aside.

Bake chicken until the chicken is no longer pink in the center, and crispy on the outside, about 40-45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Place the cooked wings in a big bowl and pour the sauce over them.

Serve with a side of ranch or blue cheese dressing, celery sticks and carrot sticks.

Written by Yvette / Photos by Yvette


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  1. You can never have too many recipes for good wings–and this one looks and sounds delicious. And yes, I do believe chiles just get into the blood!

  2. They look so yummmmy. In fact I bought some chicken this morning and was wandering how I was going to fix it, besides boiling or making soup, now you gave me a great and easy recipe. And everything I need is in the frig. Thanks mija.

  3. How about a series of recipes on the seven types of MOLES? Thanks.

    • Hola Bruce,

      There are quite a few of mole varieties, and as you can imagine every family makes it differently. We are reserving our special mole recipe for our cookbook that will be available in the fall. Hope you can understand 😉

  4. Those beautiful spicy wings brought me to your site all the way from Australia! Looking forward to more recipes such as this!

  5. You have no idea how much I love hot wings. I’m in love.

  6. I’m not a fan of spicy foods but I love chicken wings! I’ve always wondered how prior make baked chicken wings with flour and now I see the trick is in the plastic bag! Thanks for the recipe!

  7. Chile is addictive! Jon is as white as they come, but after living in Mexico for 6 months he needs his salsa on almost everything now, Mexican style. I knew he had turned when one night at a taqueria he said: this tacos need something… oh yeah, salsa. Hehe.
    These wings look so good! I’ll make them for my dad because since he discovered wings he can’t stop talking about them 🙂

  8. What a wonderful story. I can imagine your mother with a bottle of hot sauce in her purse… just in case. That is so funny. And right now, my mouth is watering with that recipe… I pinned it. Good luck with the Saveur Awards!

  9. Some like it hot and I am right there with you Yvette!! Those wings look so good and you have a photo of one of my favorite staples, the uber spicy chili garlic sauce I use in everything but cookies…ha!!

  10. Chile definitley grows on you! When I met my husband I barely ate picante. Now, I pour more on everything than he does! These wings look amazing!!

  11. chiles runs in our veins, well said amiga. The hotter the better. yummy wings!!

  12. You found the person who is not a fan of hot wings, maybe because I like more chicken meat and feel that the wing isn’t enough. Also, many of the wings I’ve eaten have been greasy. This recipe however is not just delicious but will be a wonderful way to prepare thighs or chicken breasts, my favorite cuts.

  13. I made these last night. My own recipe is very similar, but the heat is up by 25 degrees. I added the chili garlic sauce. One word ‘wicked’, maybe two, ‘outstanding’. I will be adding chili garlic sauce every time to my wing sauce!

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