Crispy, sticky, and just the right amount of heat—these Blood Orange Hot Habanero Wings don’t play around. Baked to golden perfection and tossed in a bold, citrus-kissed habanero glaze, they strike the perfect balance between smoky, spicy, and sweet. Whether you’re making these for game day or just leveling up your wing game, this recipe brings serious flavour without the deep-fryer hassle.
Blood Orange Hot Habanero Crispy Baked Chicken Wings
Cuisine
American
Author:
Dana Plucinski aka @baydish
Servings
4
Prep Time
15 minutes
Cook Time
55 minutes
Crispy, sticky, and just the right amount of heat—these Blood Orange Hot Habanero Wings don’t play around. Baked to golden perfection and tossed in a bold, citrus-kissed habanero glaze, they strike the perfect balance between smoky, spicy, and sweet. Whether you’re making these for game day or just leveling up your wing game, this recipe brings serious flavour without the deep-fryer hassle.
Ingredients
- 2 lb chicken wings, halved at joints, wingtips discarded
- 1 ½ tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp cracked pepper
- 1 tsp brown sugar
- 2 tbsp aluminum-free baking powder
Sauce
- ⅓ cup Cloud23 Hot Habanero Hot Sauce
- zest of ½ small blood orange
- Juice of ½ small blood orange
- 1 tbsp fresh grated ginger
- ¼ cup honey
- ¾ cup brown sugar
- 1 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 1 tbsp water
Toppings
- toasted sesame seeds
- sliced scallions
Directions
Preheat oven to 425 degrees.
Using paper towels, pat chicken wings dry.
In a large bowl, add the spices, brown sugar, and baking powder, whisking to combine. Toss the chicken wings in the spice mixture until well coated.
Place a wire rack on a baking sheet and arrange the chicken wings, leaving space between each one. Bake for 20 minutes, then remove from the oven and, using tongs, flip each chicken wing to the other side. Bake for another 20 minutes, and flip again. Bake 10-20 more minutes, until crispy and not burnt. Let stand for five minutes, and then add to a large bowl.
While the chicken is baking, make the sauce. Heat a saucepan over medium heat and add all ingredients. Whisk until sugar is completely dissolved. Remove from heat and allow to cool until safe enough to handle.
Toss the sauce over the chicken until wings are evenly coated. Top with toasted sesame seeds and scallions, and serve with hot sauce aioli or your favorite dip.
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