Sticky Firecracker Wings
Crispy and addicting sticky firecracker chicken wings recipe! These are sweet, spicy, tangy, and oh so delicious! Guaranteed to taste better than your favorite wing joint. One little ingredient makes these extra crunchy– as if they came straight from the fryer!
Ingredients
Wings:
- 3 pounds chicken wings split
- 1 tablespoon baking powder
- ½ teaspoon EACH: garlic powder AND kosher salt
- ¼ teaspoon EACH: black pepper AND smoked paprika
Firecracker Sauce:
- 2 tablespoons butter
- ½ cup hot sauce such as Franks
- 1 cup light brown sugar
- 2 tablespoons apple cider vinegar
- ¼ - ½ teaspoon red pepper flakes optional
Instructions
- SEASON: Pat the wings dry using a paper towel. Combine the seasonings for the wings in a bowl. Sprinkle this over the wings to coat them evenly on both sides. Line a baking sheet with foil, then place a wire rack on top of the baking sheet. Spray the wire rack with cooking spray to keep the wings from sticking.
- WINGS: Place the wing's skin side up on the wire rack and allow the wings to rest for at least 30 minutes and if time permits, allow them to rest overnight in the refrigerator on the bottom shelf, uncovered.
- PREP: Position a rack in the upper third of the oven. Preheat the oven to 450ºF. Remove the wings from the refrigerator at least 45 minutes before baking. Bake for 28-38 minutes, depending on the size of the wings, flipping them after the first 18 minutes until they’re golden and cooked through. Air fryer directions in notes.
- FIRECRACKER SAUCE: Combine the ingredients for the sauce in a saucepan over medium-high heat. Let it come to a boil, reduce the heat so that it simmers. Let simmer for 8-10 minutes. Remove from heat.
- TOSS: When the wings are done, transfer them to a large bowl, pour the sauce evenly over the wings and toss to coat. To make them extra sticky, you can bake them for another 1-2 minutes however, this is optional! Sprinkle with parsley, plate, and serve!
Notes
Air fryer: Preheat the oven to 400ºF. When hot, add wings in a single layer (do not overcrowd the basket, they won’t crisp!) Bake them in batches instead. Bake for 16-22 minutes, flipping them just past the halfway mark. I usually let them go longer with skin side up for more color!
Sauce: The sauce will thicken significantly as it sits, so I suggest timing it so that the sauce finishes at the same time as the wings!
