Chicken of the Week: Sweet & Sticky Hot Wings

By Food & Wine

F&W's Senior Recipe Developer Grace Parisi makes a healthier version of this game day favorite by baking chicken wingettes and drumettes in the oven instead of frying them. To finish, she tosses them with paprika-spiked hot sauce. More Tasty Wings Recipes

Sweet & Sticky Hot Wings Sweet & Sticky Hot Wings
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried garlic
1/2 teaspoon dried onion
1 teaspoon smoked paprika
2 pounds chicken wingettes and drumettes (see Note)
2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
2 tablespoons unsalted butter, melted
2 tablespoons hot pepper jelly, melted

1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, garlic, onion and paprika. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
2. In a bowl, whisk the hot sauce with the butter and hot pepper jelly. Add the chicken wings to the sauce and serve.
NOTE Wingettes and drumettes are often sold separately.

More from Food & Wine
Even More Chicken Wings Recipes
Fast Chicken Recipes
Chicken Drumsticks Recipes
Quick Game Day Snacks
Best Fried Chicken in the U.S.