Hot and Spicy Baked Chicken Drumettes or Wings

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 04/27/20
Hot and spicy baked chicken drumlettes

The Spruce / Julia Hartbeck
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Servings: 20 servings
Nutritional Guidelines (per serving)
240 Calories
15g Fat
6g Carbs
18g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 20
Amount per serving
Calories 240
% Daily Value*
Total Fat 15g 20%
Saturated Fat 5g 25%
Cholesterol 66mg 22%
Sodium 467mg 20%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 18g
Calcium 36mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a go-to recipe for chicken wings or drumettes. The herb and flour coating makes them crisp up nicely in the oven, and the homemade hot, buttery sauce is amazing. Add extra cayenne pepper to the sauce if you like them super hot.

These spicy, great tasting chicken drumettes are perfect for parties, tailgating, picnics, or everyday meals. Baking makes them a little lighter than the deep-fried versions. Feel free to use trimmed, cut-up chicken wings in this recipe.

Ingredients

  • For the Chicken:
  • 3 pounds chicken drumettes (about 20)
  • 3 tablespoons hot sauce (such as Texas Pete or Frank's)
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 3/4 cup all-purpose flour
  • For the Sauce:
  • 6 tablespoons butter
  • 1/2 cup hot sauce (such as Texas Pete or Frank's)
  • 1/4 teaspoon ground cayenne (or more)
  • Few drops Worcestershire sauce
  • 1 tablespoon apple cider vinegar

Steps to Make It

Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.

Make the Wings

  1. Gather the ingredients.

    Hot and spicy chicken drumlettes
    The Spruce / Julia Hartbeck 

  2. Heat oven to 400 F. Line a large baking sheet with foil and spray generously with nonstick cooking spray.

    Line a large baking sheet
    The Spruce / Julia Hartbeck 

  3. In a food storage bag, combine the 3 tablespoons of hot sauce with vegetable oil, salt, pepper, and 1/2 teaspoon of garlic powder. Add the drumettes and toss to coat.

    Combine sauce with wings
    The Spruce / Julia Hartbeck 

  4. Put the flour in another bag and shake the wings, a few at a time, to coat well. Arrange on the baking sheet.

    Put flour on wings
    The Spruce / Julia Hartbeck 

  5. Bake for 30 minutes; remove the pan from the oven.

    Cover wings
    The Spruce / Julia Hartbeck 

  6. Using tongs, turn each wing piece over. Return the chicken wings to the oven and bake for 30 minutes longer.

    Turn wings over
    The Spruce / Julia Hartbeck 

Make the Sauce

  1. Gather the ingredients.

    Ingredients for sauce
    The Spruce / Julia Hartbeck 

  2. Meanwhile, in a small saucepan, combine the butter, 1/2 cup of hot sauce, cayenne pepper, Worcestershire sauce, and the vinegar. Cook, stirring until the butter is melted and the sauce begins to simmer. Remove from the heat and set aside.

    Add butter and hot sauce
    The Spruce / Julia Hartbeck 

  3. Remove the wings from the oven and transfer to a large bowl. Pour the hot sauce mixture over the wings and toss gently to coat thoroughly.

    Remove wings and dunk them
    The Spruce / Julia Hartbeck 

  4. Serve as an entree or snack with blue cheese dip, Ranch dressing, or other dips. Alternatives include using a spicy peanut sauce instead.

    Serve as an entree
    The Spruce / Julia Hartbeck  

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