Spicy Chicken Wings

Simple, spicy sauce covers fresh, tender wings to create a hearty snack that hits the spot.
  • Prep Time 10 minutes
  • Cook Time 35 minutes
  • Serves 4
  • Calories 710
  • Calories 710
  • Total Fat 48 g
  • Cholesterol 180 mg
  • Sodium 720 mg
  • Total Carbohydrate 8 g
  • Protein 58 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Share this recipe

Ingredients

  • 8 Chicken Wings, , fresh
  • 1/4 cup ketchup
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 1 tablespoon honey
  • 4 tablespoons hot pepper sauce, or to taste
  • 1/2 teaspoon red pepper flakes, crushed
  • 1/2 teaspoon salt

Cooking Instructions

  1. Preheat oven to 375°F.  Cover baking sheet with foil and spray with nonstick cooking spray. 
  2. Cut off wing tips and discard.  Cut remaining wing into two parts at the joint.  Dry wings with a paper towel.  Place wings in large plastic bag.
  3. Combine remaining ingredients in bowl and mix well.  Add sauce to wings and turn to coat.  Place in refrigerator for 30 minutes. 
  4. Bake wings, turning once, for 35 minutes or until done (internal temp. 170°F), and the edges begin to crisp. 
Spicy Chicken Wings is rated 5.0 out of 5 by 1.
  • y_2018, m_4, d_21, h_1
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.8
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_4EA80BEFFDDB4B8DAA902F34DF7238BD, prod, sort_[SortEntry(order=RATING, direction=DESCENDING), SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_tyson-foods
  • bvseo_sdk, net_sdk, 3.1.1.0
  • CLOUD, getAggregateRating, 125ms
  • REVIEWS, PRODUCT
Did you make this tasty creation a little differently? Tell us how you made it and share your tips and tricks with everyone.
Share Your Cooking Tips

You might also like

Rated 5 out of 5 by from Grilled hot wings
Date published: 2017-07-10