Looking for the ultimate chicken wings recipe? Sweet and Hot Chicken Wings are deep-fried until golden and tossed in a spicy-sweet sauce that keeps everyone coming back for more.
My favorite chicken wings recipe for game day
I've been making Sweet and Hot Chicken Wings for years at football games, tailgates, and family cookouts. After decades in restaurant kitchens, I know that great wings start with a crispy fry and a sauce you can't resist. I tested dozens of versions before finding the perfect balance of sweet and heat, and my kids love the sauce so much they'd drink it straight if I let them. For a long time, I kept this as my "million dollar idea", but Jackie convinced me that good food is meant to be shared. The first time I made these for her, her smile was worth more than any secret recipe.
My preference is always deep-fried wings, because nothing beats that golden crunch, but I've also included baking and air fryer options so you can make them your way. No matter how you cook them, these wings are bold, simple, and guaranteed to please a crowd on game day, especially when served with our Buffalo Chicken Dip, a side of Craft Beer Cheese, or even a drizzle of our White BBQ Sauce.
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Ingredients
- CHICKEN WINGS: fresh, split at the joint for even cooking
- FLOUR: coats the wings for a crispy golden crust
- GARLIC POWDER, SALT AND PEPPER: simple seasonings that enhance flavor
- HOT SAUCE: the base for the bold, spicy kick
- BUTTER: adds richness and helps the sauce cling to the wings
- BROWN SUGAR: balances the heat with just the right amount of sweetness
- BARBECUE SAUCE: deepens the flavor and gives the wings a smoky-sweet edge
🔪 Top tip
For the crispiest wings, make sure oil is hot enough before frying. Fry in small batches so the wings cook evenly and stay crunchy. Always toss them in sauce when they're still hot - that's when the flavor clings best.
Instructions
- Dredge the wings in seasoned flour, then bake until partially cooked. This step helps set the coating and ensures even frying.
- Heat oil to 375°F, then fry the wings in batches for 12 to 14 minutes, until golden and crispy.
- Make the sweet and hot sauce while the wings cook.
- Toss the hot wings in sauce and serve immediately for the crispiest texture and bold flavor.
🥘 Preparation Options
Our favorite method is to bake the wings first, then finish them in hot oil for the crispiest texture. If you want to skip frying, you can bake or air fry.
- Air fryer chicken wings: cook at 375°F for about 30 minutes, tossing every 10 minutes, until golden and crispy.
- Oven baked chicken wings: arrange on a lined baking sheet and bake at 400°F for 35 to 40. minutes, flipping once halfway through.
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Storage
- Refrigerate: store leftover wings in an airtight container for up to 3 days.
- Freeze: place cooled wings in a freezer-safe bag or container for up to 2 months.
- Reheat: warm in a 350°F oven for 20 to 15 minutes until hot and crispy. For frozen wings, thaw overnight in the refrigerator before reheating.
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FAQ
Baking the wings first helps set the coating so they fry up even crispier. Always fry in small batches and make sure your oil is hot before adding wings.
This recipe uses a bake-then-fry method for maximum crunch. If you prefer to skip frying check the Preparation Options above for oven and air fryer directions.
Store in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Reheat in a 350°F oven for 10-15 minutes (or air fryer). This helps to re-crisp the skin without overcooking the meat.
You can use whole wings and cut them at the joints, or already separated drumettes and flats. If using whole wings, trim the tips. The key is consistent piece size so they cook evenly.
Yes, you can dredge and season the wings ahead of time and refrigerate briefly (an hour or so) before frying. However, I don't recommend tossing them in the sauce too early. Wait until just after cooking so the coating stays crisp and the sauce clings properly.
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Sweet and Hot Chicken Wings recipe
Crispy Sweet and Hot Chicken Wings are deep fried and tossed in a bold sweet and spicy sauce. The ultimate chicken wings for game day.
- Total Time: 1 hour
- Yield: 40 wings 1x
Ingredients
For the chicken:
- 4 LB fresh chicken wings
- 2 C flour
- 1 TBSP garlic powder
- 2 tsp black pepper
- 1 tsp salt
For the sauce:
- 1 ½ sticks butter
- ½ C brown sugar
- ¼ C hot sauce
- ¼ C BBQ sauce (your favorite)
- 1 tsp chopped garlic
Instructions
- Combine flour, garlic powder,salt and black pepper. Place mixture in large container with lid or large ziplock bag.
- Add wings to mixture and toss to coat wings and then remove wings and shake off excess.
- Place wings on foil or parchment lined sheet pan sprayed with cooking spray.
- Bake at 375°F for 35 minutes.
- Remove from oven, at this point wings can be refrigerated and fried at a later time.
- Heat cooking oil to 375°F in a deep heavy bottom pan.
- Place wings in oil and fry in batches for 12-14 minutes.
- Remove from oil, drain and add to sauce to toss.
TO MAKE THE SAUCE:
- Soften butter and add remaining ingredients and mix until well combined.
- When wings are done cooking, transfer hot wings to sauce and toss to coat. Enjoy.
Notes
- To cook in air fryer: bake as above but instead of dropping in oil, simply add wings to fryer basket and cook until crispy at 375 degrees, about 10 minutes.
- To finish in oven: after initial cooking, raise temperature to 400°F and bake an additional 12-15 minutes.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 6 wings
- Calories: 572
- Sugar: 1.5 g
- Sodium: 659.1 mg
- Fat: 35.7 g
- Carbohydrates: 52.2 g
- Protein: 11.1 g
- Cholesterol: 100.8 mg
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