Best-Ever Baked Hot Wings

Course: Appetizer

Cuisine: American, Asian / American, Chinese

Prep Time: 10

Cook Time: 19

Total Time: 29

Servings:

Calories: 334kcal

Author: Kris Longwell

These Best-Ever Baked Hot Wings could not be more flavorful and yet so incredibly easy to prepare. Grab some Lee Kum Kee Chiu Chow Chili Oil and you are ready to go!

Print Recipe

Equipment

Baking sheet lined with foil and a baking rack

Ingredients

Non-stick cooking spray
1¼ lbs chicken wings wing drumettes and flat/wing portions
1 tablespoon extra-virgin olive oil
¾ tsp Kosher salt plus a little extra for the sauce
½ teaspoon black pepper freshly ground
3 tablespoon unsalted butter melted
2 tablespoon Lee Kum Kee Chiu Chow Chili Oil
1 teaspoon apple cider vinegar
½ cup blue cheese dressing for dipping
3 cucumbers sliced

Instructions

Preheat broiler on LOW with an oven rack 6 inches from the heating element.
Line a baking sheet with foil. Spray a wire rack with the non-stick cooking spray and place on the baking sheet.
In a medium bowl, toss together the wings, oil, salt, and pepper. Arrange in a single layer on the rack and place under the broiler (on low) for 12 minutes.
Remove the wings from the oven and use a pair of tongs to flip the wings over. Return to the oven and continue broiling on low for another 5 minutes.
Meanwhile, in a large bowl, mix together the melted butter, Lee Kum Kee Chiu Chow Chili Oil, vinegar, and a pinch of salt.
Remove the wings from the oven and transfer to the bowl with sauce, toss to coat.
Turn the broiler to HIGH. Place the wings back on the rack and broil for another 1 to 2 minutes. Keep an eye on them, don't let them burn!
Return the wings to the sauce bowl and toss once more to coat. Transfer to a serving platter and drizzle any remaining sauce over the top.
Serve at once with Homemade Blue Cheese Dressing, and sliced cucumbers sprinkled with salt and pepper.

Video

Notes

This recipe can easily be doubled or tripled if serving at a party or gathering of friends and family.

These wings are medium, to medium-low heat. For more heat, increase the chili oil to 3 tablespoons, for less heat, use 1.5 to 2 tablespoons.

These are best served piping hot straight from the oven.

Nutrition

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