| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 3 pounds wings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 3 pounds wings |
Ingredients
- Vegetable oil, for greasing
- 1 1/2 tablespoons ancho chile powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/8 teaspoon ground cloves
- Kosher salt and freshly ground pepper
- 3 pounds chicken wings, split at the joint, tips removed
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 baking sheets with parchment paper and lightly oil. Mix the chile powder, cumin, coriander, cloves, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the wings and toss to coat.
- Spread the wings, spaced apart, on the prepared baking sheets. Bake, turning once, until browned and crisp, about 40 minutes.
- Hot:
- Ancho chile powder gives these a slightly smoky kick; serious wing lovers will want to step up the heat.
- Hotter:
- Put 2 jalapenos, 1/2 cup cilantro, 1/4 teaspoon cayenne, the juice of 1 lime and 1 1/2 tablespoons vegetable oil in a food processor and finely chop. Toss with the wings; marinate 2 hours. Brush off the marinade and rub and bake as directed, omitting the black pepper.
- Hottest:
- Marinate the wings in the jalapeno mixture (see above), then rub and bake as directed. About 5 minutes before they’re finished baking, brush with a mixture of 3 tablespoons each honey and Sriracha sauce (hot Asian chili sauce).
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 283 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 24 g |
| Cholesterol | 151 mg |
| Sodium | 326 mg |
| Serving Size | 1 of 10 servings |
| Calories | 283 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 24 g |
| Cholesterol | 151 mg |
| Sodium | 326 mg |
Reviews
These were delicious! I made the hottest version and was concerned they’d be too spicy, but I didn’t think they’re were very spicy. Had great flavor! My wings were pretty big so I cooked them for the full 40 mins. before brushing with the glaze. Cooked them for another 5 mins then put them under the broiler in an attempt to crisp them up. It didn’t really work. Next time I may put them on a rack and cook them even longer before brushing them with the glaze. They were sitting in a good amount of juice so I think a rack may help with the crispiness. Will definitely make again!
This recipe is very good for my family thank
Decided to try these wings in all 3 versions presented before I reviewed them. #1 – Hot: not actually “hot”, but with good flavor due to the spices chosen. The color was a little alarming; basically jet black. But not burned. Forty-five minutes at 450 left them perfectly cooked, and the bottoms weren’t soggy even though they weren’t turned over during cooking. #2 – Hotter: did exactly according to recipe, but didn’t detect very much difference from #1. (but the color was more brown than black) Did cook them for 5 minutes less, because the oven was already warm. For #3, Hottest: we deviated from the recipe just a bit. Did NOT wipe off the marinade, and this one was actually hot. All in all; a 3 1/2 to 4 rating. Numbers 1 and 2 required almost no napkins, and sometimes that’s alright. Number 3 had medium heat, but was sticky. For someone who is looking for baked wings that are similar to fried wings, this is a pretty good recipe.
Good complex flavor. I did the hottest and do not really consider them hot but a good medium heat flavor. I will do again.
These were just “ok” for me. I did the reg & medium hot. The roasting in the oven was great but don’t think I will do them again.
Some of the best wings I’ve had. I have made them a few times for parties, instead of glazing with 5 minutes left and leaving them in the oven, I like to glaze them and take them out to the grill for the last 5 minutes or so for a nice crispiness.
I made these for Super Bowl Sunday and they were DELICIOUS!!! I’ve never made wings before and this will be my go to recipe going forward. I used the rub recipe as shown, skipped the “Hotter” recipe and went straight to “Hottest”. I substituted agave for honey and they were spectacular. Will definitely make these again!!!
The hot wings are my favorite. I wasn’t sure if to splurge and buy ancho chile powder instead of using regular chile powder. I decided to splurge and feel it was definitely worth it.
I just made these and they are awesome. I went with the hot but I will definitely kick it up the next time. Very tasty, moist and delicious. I will be making these again. Thank you Food Network for another great recipe!
These wings are awesome! The hottest is great!