2 pounds (about 900 g) chicken wings, split at the joint and tips removed
2 tablespoons (30 ml) hot sauce (e.g., Frank’s RedHot)
1 tablespoon (15 ml) olive oil
1 teaspoon (5 ml) Worcestershire sauce
1 teaspoon (2 g) chili powder
1 teaspoon (2 g) smoked paprika
1 teaspoon (5 g) salt
½ teaspoon (1 g) cayenne pepper (adjust to taste)
½ teaspoon (1 g) garlic powder
½ teaspoon (1 g) onion powder
Optional garnish: chopped green onions or sesame seeds
Directions
Preheat the oven Set your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and place a wire rack on top if you have one.
Mix the marinade In a large bowl, whisk together the hot sauce, olive oil, Worcestershire sauce, chili powder, smoked paprika, salt, cayenne pepper, garlic powder, and onion powder.
Coat the wings Add the chicken wings to the bowl and toss until they’re evenly coated in the spicy marinade.
Arrange on the rack Place the wings in a single layer on the prepared baking sheet (on the rack if using). This allows heat to circulate for a crispier result.
Bake Transfer the wings to the oven and bake for about 25–30 minutes, flipping halfway through, until they’re golden and cooked through. If needed, switch the oven to broil for the last 1–2 minutes to help them crisp up further.
Serve Remove from the oven and let them rest for a few minutes. Garnish with chopped green onions or sesame seeds if desired, then enjoy hot.
