Spicy Chicken Wings Recipe

Here are a few of the reasons why, once you make these spicy wings, they’ll quickly become a favorite:

• Unique flavor. These aren’t your classic somewhat sweet, spicy Buffalo chicken wings. Instead, these Spicy Wings have a subtle yet flavorful coating, with a just a bit of heat. No hot sauce, no breadcrumbs, no flour – just oil and a mix of everyday spices that give these wings their deep, satisfying flavor profile. They’re not very sweet, definitely savory, somewhat smoky with a hint of herb (from dried oregano).
• Controllable level of spice. The spiciness in this wings recipe comes from cayenne pepper, which means you control the degree of heat.
• Easy to make. These wings take just 5 minutes to prep before baking. Just mix together olive oil and the spices, then toss with the wings. Place on a broiler pan and and bake. How easy is that?
• Can be made ahead. These wings can be made up to 3 days ahead, covered, refrigerated and then reheated.
• Very shareable. These chicken wings are great finger food, making them easy to eat and share. Plus, they have broad appeal – everyone from kids to grandparents eats them up.
• Versatile. While I tend to serve these wings as an appetizer or snack, I’ve also served them as a main dish, with Dorothy’s Potato Salad, Lemon-Mayonnaise Coleslaw, Orzo Pasta Greek Salad, and/or French fries together with Lemon-Dijon Baby Spinach Salad.

Here’s all you need to make these crowd-pleasing spicy wings (details, including quantities, are in the recipe card below):

• Chicken wings – wingettes (also called “wing flats”), drumettes (also called “drums”) or a mixture. Drumettes – the piece that looks like a baby chicken leg – are a bit easier to eat, but a mixture of shapes adds visual appeal to the platter.
• Olive oil – can use regular, EVOO, avocado or vegetable oil
• Ground cumin
• Garlic salt – can also use garlic powder or garlic granules
• Onion powder
• Paprika – can use regular, hot or smoked
• Lemon-pepper seasoning
• Dried oregano
• Cayenne pepper
• Prepared guacamole and lime wedges, for serving

You only need 5 minutes to prep these wings before popping them in the oven! Here’s all you have to do:

1. Prep oven and baking pan.
   Preheat oven to 425 degrees. Spray rack of a broiler pan – or wire rack inserted in rimmed baking sheet – with cooking spray.
2. Prep wings.
   Pat chicken wings dry with paper towels; place in a large bowl.
3. Mix coating ingredients.
   In a small bowl, whisk together olive oil, cumin, onion powder, paprika, lemon-pepper, garlic salt, oregano and cayenne pepper.
4. Toss wings with coating; bake.
   Pour coating over chicken and toss to coat well (I use my hands). Arrange wings in a single layer on prepared pan. Bake for 30 minutes or until wings are tender, browned and 165 degrees on an instant read thermometer.

1. As an appetizer. My favorite way to serve these delectable wings is as an appetizer. I place the wings on a large serving platter with a large bowl of guacamole on the side (on or off the dish). I then place a bowl of tortilla chips on the other side of the guacamole – making two appetizers out of one!
2. As a casual main dish. To turn these wings into a meal, add bowls of one or more of the following side dishes and serve buffet-style:

• Dorothy’s Potato Salad
• Lemon-Mayonnaise Coleslaw
• Orzo Pasta Greek Salad
• Lemon-Dijon Baby Spinach Salad