If you like spicy wings then you will love this homemade hot wing recipe! The thick sauce with pieces of garlic hug each wing perfectly. I hope you enjoy this chicken wing recipe!
“Garlicky” Hot Wings
TIPS AND THINGS TO NOTE:
Adding water to sauce as needed:
If the water from your sauce evaporates or your sauce thickens too much after adding the cornstarch don’t be afraid to add some water to thin the sauce out.
Using cold water to dissolve the corn starch:
Use cold water to dissolve your cornstarch. If you use warm or hot water your will create a lumpy mess.
Ingredients
For marination:
For sauce and finishing:
Instructions
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Season the chicken wings with olive oil, Montreal steak spice, paprika, onion powder, and chicken stock powder.
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Marinate for a few hours or overnight.
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Air fry or bake at 400 degrees F until the internal temperature of your chicken wings reaches a minimum of 165 degrees F on a quick read thermometer – or until the the juices run clear at the centre of your chicken wings and there is no traces of pink juices or blood present. This will take approximately 18 minutes in the air fryer depending on the size of the wings.
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Gently cook the chopped garlic in butter for approximately 1 minute.
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To your garlic and butter add in the vinegar, water, cayenne pepper, paprika, onion powder, sugar, and salt. Simmer gently for 2 minutes (add a splash of water if the water evaporates too much).
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Add 1 tsp of the cornstarch mixture to your sauce and allow to bubble for 30 seconds (if the sauce gets too thick add a splash of water- if the sauce is too runny add some more of the cornstarch and water mixture).
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Pour the sauce over the cooked wings and toss.
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Garnish with a sprinkle of dry parsley and enjoy!
Note
- Cooking honey: After adding the honey to the sauce your want it to simmer until foamy. This helps the sauce coat the wings and gives it a nice lacquer like finish. If you are sceptical about heating the honey you can squeeze it on at the end once things cool.
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