These Baked Firecracker Chicken Wings are a real treat! They’re one of my go-to recipes when I’m craving something tasty and satisfying, but I don’t want to spend hours in the kitchen.

They’re great for watching the game, having friends over, or even just a fun dinner during the week. The best part? They’re crispy on the outside and have an amazing sweet and spicy firecracker sauce.

Recipe Overview: Baked Firecracker Chicken Wings

These wings are all about great taste and simple steps. We’ll bake them, so it’s less messy than frying, but they still get nice and crispy.

The firecracker sauce is what makes them special. It’s a little sweet, a little spicy, and you won’t be able to stop eating them! You can make it as spicy as you like.

Serve these wings hot from the oven with celery and a cool dip, like ranch or blue cheese.

They’re perfect as a snack, but you can also have them for dinner with rice or a salad.

Ingredients for Baked Firecracker Chicken Wings

Here’s what you need to make these yummy wings:

Chicken Wings: 2 pounds. Have them cut into the flat parts and the drumstick parts.
Baking Powder: 1 tablespoon. This is the trick to making them crispy! It dries out the skin.
Salt: 1 teaspoon.
Black Pepper: 1/2 teaspoon.
Garlic Powder: 1 teaspoon.

For the Firecracker Sauce:

Hot Sauce: 1/2 cup (Frank’s RedHot is good, but use your favorite).
Honey: 1/4 cup. Makes the sauce sweet and helps it stick to the wings.
Brown Sugar: 2 tablespoons. Adds more sweetness and a richer flavor.
Soy Sauce: 2 tablespoons. Gives it a savory taste.
Rice Vinegar: 1 tablespoon. Adds a little bit of zing.
Ginger: 1 teaspoon, chopped up small. Fresh ginger is the best!
Garlic: 2 cloves, chopped up small.
Red Pepper Flakes: 1/2 teaspoon (or more, if you like it hot!). This is what makes it “firecracker” spicy.

You can also add:

Sesame Seeds.
Chopped Green Onions.

You can find most of these things at the grocery store. If you don’t have rice vinegar, you can use apple cider vinegar. If you want a milder sauce, use less red pepper flakes.

Step-by-Step Instructions

Let’s start cooking! Here’s how to make the wings:

Turn on the Oven: Turn your oven on to 400°F (200°C). Put parchment paper on a baking sheet.
Dry the Wings: Use paper towels to dry the chicken wings really well. This is super important for crispy skin. The drier they are, the crispier they’ll get.
Mix with Spices: In a big bowl, mix the wings with the baking powder, salt, pepper, and garlic powder. Make sure all the wings are covered.
Put on Baking Sheet: Put the wings on the baking sheet in a single layer. Don’t put too many on one sheet, or they won’t get crispy. Use two sheets if you need to.
Bake: Bake for 45-50 minutes. Flip them over halfway through. They’re done when they’re cooked all the way and the skin is crispy and golden brown. They should be 165°F (74°C) inside.
Make the Sauce: While the wings are baking, make the sauce. In a small pot, mix the hot sauce, honey, brown sugar, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes.
Cook the Sauce: Heat the sauce over medium heat. Cook for 5-7 minutes, stirring sometimes, until it gets a little thicker.
Mix with Sauce: When the wings are done, take them out of the oven. Put the wings in a big bowl and pour the sauce over them. Mix it all up so the wings are covered.
Serve: Eat the wings right away! Add sesame seeds and green onions if you want.

Variations & Tips

Want it Spicier? Add more red pepper flakes or a little bit of cayenne pepper to the sauce.
Want it Less Spicy? Use less red pepper flakes, or don’t use any at all.
Make it Ahead: You can get the wings and sauce ready before you need them. Keep them in the fridge in separate containers. When you’re ready, bake the wings and heat up the sauce.
Leftovers: Keep leftover wings in a sealed container in the fridge for up to 3 days.
Reheating: To reheat, bake them in the oven at 350°F (175°C) for 10-15 minutes. You can also use the microwave, but they won’t be as crispy.
You can try other dipping sauces, Like teriyaki, or sweet chili.

Key Details for Baked Firecracker Chicken Wings

Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes
Servings: 4-6 people
Stuff you’ll need: Baking sheet, parchment paper, big bowl, small saucepan.

FAQ

How do I get the wings really crispy?

Dry the wings really well with paper towels before baking. Also, use baking powder, and don’t put too many wings on the baking sheet at once.

Can I use frozen wings?

Yes, but make sure they’re completely thawed and very dry before you start.

What if I’m missing some sauce ingredients?

You can swap things out! If you don’t have rice vinegar, use apple cider vinegar. If you don’t have honey, you can use maple syrup, but it will taste a little different.

Can I grill these wings?

Yes! Heat your grill to medium-high. Grill the wings for about 20-25 minutes, flipping them sometimes, until they’re cooked. Then, mix them with the sauce.

How do I know when they’re cooked?

The best way is to use a meat thermometer. The inside of the wings should be 165°F (74°C).

Is this a good recipe for making food ahead of time?

Yes! You can bake the wings and keep them in the fridge. When you want to eat, just reheat them and mix with the sauce (you can make the sauce ahead of time, too!).

Baked Firecracker Chicken Wings

Crispy baked chicken wings coated in a sweet and spicy firecracker sauce, perfect for game days, parties, or a fun weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Course Main Dish, Snack

Cuisine American

Servings 4 servings

Calories 540 kcal

Ingredients

2 pounds chicken wings cut into flats and drumsticks
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 cup hot sauce Frank's RedHot or your favorite
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger chopped
2 cloves garlic chopped
1/2 teaspoon red pepper flakes or more to taste
Sesame seeds for garnish optional
Chopped green onions for garnish optional

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat chicken wings dry with paper towels.
In a large bowl, toss wings with baking powder, salt, pepper, and garlic powder until evenly coated.
Arrange wings in a single layer on the prepared baking sheet. Avoid overcrowding; use two baking sheets if necessary.
Bake for 45-50 minutes, flipping halfway through, until wings are cooked through, crispy, and golden brown, reaching an internal temperature of 165°F (74°C).
While wings are baking, prepare the sauce. In a small saucepan, combine hot sauce, honey, brown sugar, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes.
Heat sauce over medium heat and simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
Once wings are cooked, transfer them to a large bowl and pour the firecracker sauce over them. Toss to coat wings evenly.
Serve immediately, garnished with sesame seeds and chopped green onions, if desired.