Baked Crispy Spicy Wings Baked Crispy Spicy Wings

Baked Crispy Spicy Wings | Food styling by Claire Stubbs | Prop styling by The Props Image by: Maya Visnyei

Wing night just got a little bit more exciting.

  • Prep time 15 minutes
  • Total time 5 minutes
  • Portion size 4 servings


  • 2 cups buttermilk
  • 2 tablespoons cayenne pepper sauce (such as Frank's RedHot Original)
  • 1 1/2 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 kg separated trimmed chicken wings (about 20)
  • 1 tablespoon chopped fresh chives (optional)
Panko Coating:
  • 2 cups panko bread crumbs or quinoa flakes
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt


In large bowl, whisk together buttermilk, cayenne pepper sauce, mustard, garlic powder and salt; add chicken, turning to coat. Cover and refrigerate for 4 hours.

Panko Coating: Meanwhile, in bowl, stir together bread crumbs, cayenne pepper and salt. Set aside.

Arrange racks in top and bottom thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper. Working in batches, remove chicken from marinade, letting excess drip off. Divide Panko Coating between 2 bowls to prevent clumping. (If using quinoa for coating, do not divide mixture.) Add chicken to 1 of the bowls of Panko Coating, tossing to generously coat. Arrange on prepared pans; discard marinade. 

Bake, turning chicken once and switching and rotating pans halfway through, until crisp and golden, 45 to 55 minutes. Remove from oven; let cool for 10 minutes before serving. Garnish with chives (if using). Serve with Blue Cheese Coleslaw

Test Kitchen Tip: You can find quinoa flakes at your local health food or bulk store.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 699 mg
  • Sugars 4 g
  • Protein 28 g
  • Calories 369
  • Total fat 19 g
  • Potassium 327 mg
  • Cholesterol 153 mg
  • Saturated fat 6 g
  • Total carbohydrate 22 g
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Lunch & Dinner

Baked Crispy Spicy Wings