If you’re not afraid of heat, this hot chicken wings recipe will bring the fire. Packed with smoky spices, chili peppers, and a splash of Tabasco, they’re not for the faint of heart. These wings deliver serious flavor with a spicy kick that builds bite after bite.
Perfect for game day, party trays, or even a bold dinner, this recipe doesn’t hold back. And if you like your heat on the next level, you can easily ramp things up with more peppers or a spicier sauce.
Bold Flavor, Simple Prep
These wings aren’t complicated to make. A mix of chili powder, smoked paprika, cumin, and Szechuan pepper builds a flavor base with plenty of depth. Avocado oil helps everything coat evenly while keeping the skin crispy in the oven or air fryer.
Mix it all in one bowl, toss the wings until they’re completely covered, and get them cooking. The rest takes care of itself.
If you’re using an air fryer, you’ll save time and still get crisp, browned skin. The oven takes a little longer, but works just as well if you’re cooking a larger batch.
What to Eat with Hot Chicken Wings
Cool or creamy sides help balance out the heat. Here are a few ideas to serve alongside your wings:
- Celery or cucumber sticks
- Avocado ranch or blue cheese dressing
- A cold side salad with vinaigrette
- Cauliflower mash or baked zucchini
- Sparkling water with lime
This recipe is bold enough to stand on its own, but pairing it with the right sides makes the heat more manageable if you’re serving a crowd.
Storage and Reheating Tips
Let any leftover wings cool completely before storing. Place in an airtight container in the fridge for up to three days.
To reheat, use an air fryer or oven at 350°F until warmed through—about 8–10 minutes. Avoid microwaving, as it will make the wings rubbery and lose that crisp texture. You can also crisp them back up under the broiler for a few minutes.
If you’ve tossed them with green onions or extra peppers, remove those before reheating and add fresh ones after.
Customize the Heat to Your Level
These wings are meant to be hot, but you can dial it down if needed. Skip the fresh chili peppers and reduce or eliminate the Tabasco to tone things down. The spice blend alone still packs a punch and delivers great flavor without overwhelming your tastebuds.
Whether you like your wings fiery or just bold and smoky, this hot chicken wings recipe gives you room to make it your own. Once you find your favorite heat level, it’ll become your go-to wing night staple.
Hot Chicken Wings Recipe
Ingredients
- 25 chicken wings wings and drummettes
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon ground Szechuan pepper
- 2 teaspoons salt
- 2 chili peppers or more, to taste
- ¼ cup avocado oil
- 2 tablespoons Tabasco
- 1 chili pepper for topping
- 2 stems green onions
Instructions
For Oven:
- Preheat oven to 350°F.
- In a large bowl, combine all ingredients except the topping chili pepper and green onions. Toss until wings are fully coated.
- Line a baking sheet with parchment paper and arrange the wings in a single layer.
- Bake for 50 minutes, until fully cooked and crispy.
For Air Fryer:
- Place wings in air fryer basket in a single layer. Cook at 400°F for 9 minutes. Flip, then cook an additional 9 minutes.
- Once done, chop the remaining chili pepper and green onions. Toss with the hot wings and serve immediately.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.