Spicy Baked Chicken Wings with Cilantro and Smoky Chili Glaze

These spicy baked chicken wings are tossed in a bold, smoky chili glaze and baked until perfectly crisp and caramelized. Finished with a generous sprinkle of fresh cilantro, they make an irresistible appetizer or main dish that delivers both heat and flavor.

Why You’ll Love This Recipe

These wings are incredibly flavorful, with a sticky glaze that balances heat, sweetness, and smokiness. Baking instead of frying makes them less greasy and easier to prepare in large batches. They’re perfect for parties, game nights, or a satisfying weeknight dinner.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken wings (drumettes and flats)
• Olive oil
• Salt and black pepper
• Garlic powder
• Smoked paprika
• Cayenne pepper or chili powder
• Honey
• Soy sauce
• Hot sauce (your choice of brand or heat level)
• Apple cider vinegar or lime juice
• Fresh cilantro, chopped (for garnish)

Directions

Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper or foil.
Pat chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, salt, pepper, garlic powder, smoked paprika, and cayenne pepper.
Arrange wings in a single layer on the prepared baking sheet. Bake for 40–45 minutes, flipping halfway through, until golden brown and crisp.
Meanwhile, prepare the glaze: in a saucepan over medium heat, whisk together honey, soy sauce, hot sauce, and vinegar. Simmer for 3–4 minutes until slightly thickened.
Once wings are done, toss them in the glaze to coat evenly. Return to the oven for 5 minutes to set the glaze.
Garnish with chopped cilantro and serve hot.

Servings and Timing

Servings: 4–6
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

Use buffalo sauce instead of the chili glaze for a classic wing flavor.
Add a squeeze of fresh lime or lemon juice before serving for brightness.
Replace soy sauce with tamari for a gluten-free option.
Add a touch of brown sugar for extra caramelization.
Serve with ranch or blue cheese dressing and celery sticks for a party platter.

Storage/reheating

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 375 °F (190 °C) oven for 10–15 minutes until heated through and crispy. Avoid microwaving, as it softens the skin. You can also freeze cooked wings for up to 2 months.

FAQs

How do I get my wings crispy in the oven?

Pat the wings dry, use a hot oven, and avoid overcrowding the pan. A wire rack also helps airflow for extra crispness.

Can I make these wings less spicy?

Yes, reduce or omit the cayenne and use a milder hot sauce in the glaze.

Can I grill these wings instead?

Absolutely. Grill over medium heat, turning regularly, then toss in the glaze during the last few minutes of grilling.

What’s the best hot sauce to use?

Use your favorite brand—Frank’s RedHot, Sriracha, or a smoky chipotle sauce all work well.

Can I make the glaze ahead of time?

Yes, you can store it in the refrigerator for up to a week and reheat before tossing with the wings.

Should I bake the wings with or without the glaze?

Bake them without glaze first for crispness, then toss and return to the oven briefly to set the glaze.

Can I use frozen wings?

Yes, just make sure they are fully thawed and patted dry before seasoning and baking.

Do I need to marinate the wings?

Not necessary, but you can marinate in the spice mix for 1–2 hours for deeper flavor.

Can I double the recipe?

Yes, but bake in batches or use two baking sheets to avoid overcrowding.

How spicy are these wings?

Moderately spicy. Adjust chili powder and hot sauce to match your preferred heat level.

Conclusion

Spicy baked chicken wings with smoky chili glaze are the perfect balance of crisp, heat, and sweetness. Easy to make and always a crowd favorite, they’re ideal for entertaining or simply enjoying bold flavors at home. Let’s now move on to the second article.