Crispy Oven-Baked Árbol Chili & Garlic Wings

Name: Crispy Oven-Baked Árbol Chili & Garlic Wings
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Cuisine: American
Ingredients: 1 to 1.3 lbs chicken wings (drums and flats); 1 teaspoon aluminum-free baking powder; 1 teaspoon kosher salt; ⅓ C Árbol Chili and Garlic Hot Sauce; 2 tablespoons unsalted butter; Fresh cilantro, chopped (for garnish)

JUMP TO RECIPE

Craving restaurant-quality crispy hot wings without the hassle of a deep fryer? We’ve got the perfect oven-baked wings recipe featuring our signature Árbol Chili and Garlic Hot Sauce.

Skip the deep fryer. Make the crispiest oven-baked wings using Kenji López-Alt's genius method, tossed in our fiery Árbol Chili & Garlic Hot Sauce.

Created By Levi Hardeman

Cooking Time

40 minutes

Cuisine

American

Servings

Crispy Oven-Baked Árbol Chili & Garlic Wings

Ingredients

6 ITEMS

1 to 1.3 lbs

1 tsp

1/3 cup

SELECT PACK SIZE ↓

2 tbsp

Instructions

Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry the chicken wings completely with paper towels.
In a large bowl, combine the wings with the baking powder and kosher salt. Toss until they are thoroughly and evenly coated. Place the wings on the wire rack, leaving a slight space between each one.
The Kenji Method (Optional but highly recommended): Place the baking sheet with the wings in the refrigerator and allow them to rest, uncovered, for at least 8 hours and up to 24 hours. If you are short on time and want wings today, simply skip this step and move right to baking, though the fridge time is the secret to the shatter-crisp texture in our photos!
Adjust your oven rack to the upper-middle position and preheat the oven to 450°F (230°C). Place the wings in the oven and cook for 20 minutes. Flip the wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.
Meanwhile, combine the butter and Árbol Chili and Garlic Hot Sauce in a small saucepan. Cook over medium heat, whisking until fully combined and warm.
Transfer the hot wings to a large bowl, add the warm sauce, and toss to thoroughly coat. Plate them up, garnish with a sprinkle of fresh chopped cilantro, and serve immediately.

Recipe Notes

To get that ultimate, mind-blowing crunch you see in our photos, we borrowed a brilliant technique from legendary food science writer J. Kenji López-Alt. His famous method uses a simple toss in baking powder and kosher salt, followed by an overnight rest in the fridge to draw out moisture and crisp up the skin.

While we highly recommend Kenji's 8 to 24-hour dry brine for the absolute crispiest skin possible, we know you don't always have a full day to wait for hot wings. The good news? You can completely skip the overnight fridge rest and still get fantastic, crispy oven-baked wings right away. Just toss your wings, bake them to golden perfection, and toss them in our garlicky Árbol Chili and Garlic Hot Sauce whisked with warm melted butter. Finished with a sprinkle of fresh cilantro, these wings pack the perfect punch of heat and flavor. Grab a bottle and upgrade your next wing night!

Nutrition

% Daily Value

Our Products for this Recipe

Your Order

Crispy Oven-Baked Árbol Chili & Garlic Wings

Ingredients

Instructions

Recipe Notes

Our Products for this Recipe

Árbol Chili & Garlic Hot Sauce

Serrano & Basil Hot Sauce

Pineapple & Habanero Hot Sauce