Crispy Spicy Wings with a Fiery Kick

Serving: Serve with ranch or blue cheese dressing, celery sticks, and carrot sticks.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in an oven at 375°F (190°C) for 10 minutes or air fry at 350°F (175°C) for 5 minutes.
Variations
Extra Hot: Add ½ teaspoon of ghost pepper powder or a few dashes of hot chili oil to the sauce.
Sweet & Spicy: Mix in 1 tablespoon of honey or brown sugar for a sweet heat balance.
Korean-Inspired: Swap hot sauce for gochujang (Korean chili paste) and add sesame seeds.
Lemon Pepper Spicy Wings: Sprinkle lemon pepper seasoning before tossing in the sauce for a tangy twist.
FAQ
Q: Can I make these wings less spicy?
A: Yes! Reduce the cayenne pepper in the seasoning and use a milder hot sauce.

Q: Can I use frozen wings?
A: Yes, but thaw them completely and pat dry before seasoning to ensure crispiness.

Q: What’s the best way to get extra crispy wings?
A: Use a wire rack for baking, add cornstarch, and ensure the wings are dry before cooking.

Q: Can I fry these wings instead?
A: Yes! Deep fry at 375°F (190°C) for 8–10 minutes, then toss in the sauce.