Chicken wings with a zing! Meaty chicken wings, coated with a lightly spicy rub and marinated in the fridge for an hour or up to overnight, baked and tossed with a simple, classic buttery hot sauce or tossed in a wing glaze.
Deviled Chicken Wings
I love chicken wings! I'm constantly playing around with them, trying different seasonings and different cooking methods - baked, air fried, smoked, grilled, slow cooker, and yes, even in one of those microwave Rangemate grills! {affil link} Each of them provides a little different feel and texture and benefits, but I've yet to run across a wing I didn't like.While we're on the subject of "deviled" let's clarify something first. The word "deviled," when used in recipes such as this, deviled eggs and deviled ham for instance, means nothing closely related to some pitchfork toting, evil red devil who makes you do things that your mama taught you better. It simply refers to the seasonings used in certain dishes - in a nutshell, it translates as something that is highly seasoned. So relax and enjoy your deviled recipes without feeling you have to rename them all with the title "angel."
Here's how to make my Deviled Chicken Wings. As always, just swipe or scroll down the page pass the step by step pictures to get the full recipe with ingredients, measurements and full instructions.
First, disjoint and separate the wings if needed, reserving wing tips for another use. Blot wings with a paper towel to remove excess moisture. Combine next seven ingredients, setting aside 1/2 tablespoon. Layer wings in three layers in a covered container, sprinkling seasoning on each layer and tossing after each application. Cover and refrigerate wings for at least one hour or up to overnight to marinate. When ready to cook, let come to room temperature for 30 minutes.
Preheat the oven to 375 degrees F. I'm using a silicone pyramid sheet {affil link} to bake them here, a mat that elevates the wings and allows air to circulate around them. You can also line a rimmed baking sheet with aluminum foil and place an oven safe rack, sprayed with non-stick spray, on top.
Bake for 20 minutes. Remove the wings and increase the oven temperature to 425 degrees F. Sprinkle half of reserved seasoning over wings and return to the oven. Bake at 425 degrees F for 20 minutes longer. Remove, turn again, sprinkle with remaining seasoning and return to the oven for about 15 to 20 minutes longer, or until cooked through.
While the main process happens with the rub, the marinade time and the bake (or grill, or smoke, or air fry...). I've given you two options with sauce. The first is a simple, classic buttery hot sauce, akin to Buffalo sauce, pictured above, the other, more of a spicy wing glaze that I picked up from Cooking with Corky's cookbook.{affil link} I've used both. Combine the melted butter and hot sauce and drizzle over the wings, or combine wing glaze ingredients and toss with wings. Let rest 10 minutes, then transfer to platter and serve.
Dig in!
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