Crispy Saucy Wings for Game Day (Print Version)
A crisp baked chicken wing platter with hot honey, chili lime, and ranch Parmesan sauces for parties, game day, or a casual weekend dinner.
# Ingredients:
For the wings
01 -
3 lb (1.36 kg) chicken wings, split into flats and drumettes
02 -
2 tablespoons cornstarch
03 -
1 tablespoon aluminum-free baking powder
04 -
2 teaspoons kosher salt
05 -
1 1/2 teaspoons smoked paprika
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon black pepper
09 -
Neutral oil spray or 1 tablespoon neutral oil
Hot honey sauce
10 -
3 tablespoons unsalted butter
11 -
1/3 cup (115 g) honey
12 -
3 tablespoons hot sauce
13 -
1 tablespoon apple cider vinegar
14 -
2 cloves garlic, finely minced
15 -
1/2 teaspoon red pepper flakes
16 -
2 tablespoons sliced green onions, for garnish
Chili lime sauce
17 -
2 tablespoons melted butter or olive oil
18 -
1 tablespoon honey
19 -
Zest and juice of 1 large lime
20 -
1 teaspoon chili powder
21 -
1/4 teaspoon cayenne pepper, optional
22 -
2 tablespoons chopped cilantro, for garnish
Ranch Parmesan sauce
23 -
3 tablespoons unsalted butter, melted
24 -
1/3 cup (30 g) finely grated Parmesan cheese
25 -
1 tablespoon dry ranch seasoning
26 -
1/2 teaspoon garlic powder
27 -
2 tablespoons chopped parsley, for garnish
For serving
28 -
Celery sticks and carrot sticks
29 -
Ranch or blue cheese dressing, optional
# Instructions:
01 -
Preheat the oven to 425°F. Line a large rimmed sheet pan with foil and set a wire rack on top. Lightly coat the rack with oil spray.
02 -
Pat the wings very dry with paper towels. In a large bowl, mix cornstarch, baking powder, salt, paprika, garlic powder, onion powder, and black pepper. Toss the wings with the mixture until evenly dusted, then lightly spray or drizzle with oil.
03 -
Arrange wings in a single layer, skin side up. Bake for 40-45 minutes, turning once halfway through, until browned, crisp, and 165°F in the thickest part near the bone.
04 -
Melt butter in a small saucepan over medium-low heat. Stir in honey, hot sauce, vinegar, garlic, and red pepper flakes. Simmer gently for 2-3 minutes, then remove from the heat.
05 -
In one bowl, stir melted butter or olive oil with honey, lime zest, lime juice, chili powder, and cayenne. In another bowl, stir melted butter with Parmesan, ranch seasoning, and garlic powder.
06 -
Divide hot wings among three large bowls. Toss one batch with hot honey, one with chili lime sauce, and one with ranch Parmesan sauce. Use enough sauce to coat without pooling.
07 -
For stickier wings, return the hot honey and chili lime wings to the rack and bake 3-5 minutes more. Keep a close eye on them so the honey does not scorch.
08 -
Top hot honey wings with green onions, chili lime wings with cilantro, and ranch Parmesan wings with parsley. Serve right away with celery, carrots, and dressing if using.
# Notes:
01 -
Best served hot, right after saucing.
02 -
Season wings up to 12 hours ahead and refrigerate uncovered for extra crisp skin.
03 -
Use a thermometer to confirm the wings reach 165°F near the bone.