- Dry Wings: Patting the wings dry is key to achieving crispy skin.
- Adjust Heat: Add more honey or lemon juice to balance the heat if needed.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for crispiness.
Sweet and Spicy Calabrian Chili Chicken Wings Recipe
These Sweet and Spicy Calabrian Chili Chicken Wings deliver the perfect balance of heat and sweetness. Coated in a tangy and sweet glaze with Calabrian chili paste, these crispy wings are perfect for any occasion and a guaranteed crowd-pleaser.
Ingredients
For the Chicken Wings:
- 2 pounds chicken wings fresh, not frozen
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sweet and Spicy Glaze:
- 1/4 cup honey
- 2 tablespoons Calabrian chili paste or Italian Bomba hot pepper sauce
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves grated
- 1 teaspoon fresh rosemary finely chopped
Instructions
- Begin by preheating your oven to 450°F. If your wings are whole, cut them at the joints to separate the drumettes and flats. Pat them dry with paper towels until they’re completely moisture-free. This is essential for achieving that crispy golden skin. Toss the wings in a bowl with salt, pepper, and baking soda. The baking soda will ensure maximum crispiness, even without frying.
- Place the wings on a wire rack set over a baking sheet, making sure they don’t overlap. Refrigerate them uncovered for at least 2 hours. This step helps dry out the skin even further, so they bake up irresistibly crisp.
- Lightly grease the wire rack with olive oil, then arrange the wings in a single layer. Bake for about 30 minutes, flipping the wings halfway through. This ensures both sides crisp up evenly and gives you that satisfying crunch in every bite.
- While the wings bake, get started on the glaze. Combine honey, Calabrian chili paste, lemon juice, lemon zest, grated garlic, and rosemary in a small saucepan. Slowly heat it over medium-low, stirring occasionally to meld the flavors. The glaze should become slightly thickened but still pourable.
- When the wings are finished baking, transfer them to a mixing bowl and pour the glaze over the top. Toss gently to coat every wing evenly. For an extra-sticky and caramelized texture, spread the wings back onto the wire rack and broil them for 2-3 minutes, watching closely to avoid burning.
- Arrange the wings on a serving platter and garnish with fresh rosemary sprigs or a sprinkle of lemon zest for presentation. Serve immediately with your favorite dip or a side of crisp veggies.