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crisp baked chicken wing flats and drumettes with a thin dark-red cayenne-spice oil coating on an ordinary plate with a few green dill-pickle slices alongside, with no bread or creamy dip
Melissa Hart

Baked Nashville Hot Wings

Nashville hot seasoning uses a warm spiced oil finish, so these baked wings need to come out crisp before that coating goes on. Heat the oil gently. The cayenne and paprika should bloom in warmth without frying dark in the saucepan, and a small amount of brown sugar rounds out the heat. Brush rather than drown the wings, then put the pickles alongside where their vinegar can cool a bite without wetting the whole batch.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 2 tsp aluminum-free baking powder not baking soda
  • 3/4 tsp fine salt divided
  • 1 tsp neutral oil for rack
  • 2 tbsp neutral oil for hot coating
  • 2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp brown sugar
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/3 cup dill pickle slices drained

Method
 

  1. Heat the oven to 425°F and oil an oven-safe rack over a foil-lined rimmed pan. Pat wings dry and toss with baking powder and 1/2 teaspoon salt.
  2. Arrange in one layer and bake for 25 minutes. Turn and bake for 25 to 35 minutes more until crisp and at least 165°F.
  3. Warm coating oil in a small saucepan over low heat for 1 minute, then remove from heat. Stir in cayenne, paprika, sugar, garlic powder, pepper and remaining salt.
  4. Brush hot wings thinly with the spiced oil, stirring the coating between strokes so the spices do not settle.
  5. Rest for 3 minutes and serve as 4 appetizer portions with drained pickles alongside.