Try this copycat bourbon chicken recipe next - it tastes like the food court favorite!
Extra crispy oven baked wings are perfect for game day snacking!
❤️ Why you'll love this recipe
If you're looking for the best oven baked chicken wings that you ever put in your mouth you've found them!
Extra crispy recipe has a spicy herb coating and a sweet, tongue tingling honey bourbon glaze that bakes right on. You just can't stop at one!
These easy appetizers are perfect for for football season, tailgating parties, summer picnics, or movie nights with the family.
You can substitute boneless chicken breast or thighs for the wings - I'll show you how.
🧾 Ingredients
For this recipe you'll need:
- Chicken wings
- Flour
- Tony Chachere's seasoning
- Smoked paprika
- Cooking spray (Pam, Crisco, whatever)
- Barbecue sauce - your favorite
- Honey
- Bourbon
- Chipotle in adobo
- Butter
- Garlic powder
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Preheat oven to 425F.
- Cover a large baking sheet with foil and spray with cooking spray.
Bourbon Sauce
- Blend the sauce ingredients.
- Simmer over low heat, stirring often, until thick – about 30 minutes.
- Turn the burner off and let the sauce stand while you’re making the wings. It will thicken.
Wings
- Disjoint and separate the drumettes from the wingettes OR leave them whole as I have here.
- Blend the flour, seasoning, and smoked paprika in a bowl.
- Dip into the flour mixture.
- Arrange them in a single layer.
- Bake for 15 minutes.
- Turn the wings and cook 20 to 30 minutes more.
- Remove from the oven and dip the wings into the sauce.
- Place the sauce covered wings back on the baking sheet.
- Cook for 5 minutes more, or until an instant read thermometer registers 160F-165F.
- Remove from oven and let stand for 5 minutes.
📖 Variations
If you've every had "boneless chicken wings" you probably know that the chicken used is skinless, boneless breast or thigh meat. It's an easy exchange.
- You'll want to slice the chicken in strips a little wider, and about as long as, your finger.
- Pat it dry and roll it in the spice mixture.
- Let it sit for several minutes and then roll in the spice mixture again.
- Bake, checking the internal temperature after 15 minutes and then keeping an eye on it.
- Continue with the instructions as written.
Can you even watch football without spicy baked chicken wings on the table?Convection cooking
Wings will cook at a slightly lower temperature and for slightly less time in a convection oven compared to a regular oven.
Set the convection oven to between 275F and 300F. As a general rule convection ovens should be set to about ¼ less than a regular oven. SO, the conversion is something like this (note that the temperatures are rounded up since most people don't bake at 318F):
You'll also take a little time off the total baking time. Start checking about 15 minutes early. The internal temperature of the chicken should still be 160F -165F
| Regular | Convection |
| 425F | 325F |
| 400F | 300F |
| 375F | 275F |
| 350F | 250F |
💭 Tips for success
Expert Tip - Be sure to dry the chicken by patting it with paper towels or the coating won't stick well.
- Add the flour and seasoning ingredients to a paper bag and shake. It's an easy way to get the coating on evenly.
- Let the chicken rest on the baking sheet for a few minutes before baking if you have time.
- Baking them on a rack over the cookie sheet will help them stay crisper.
👩🏻🍳 Frequently asked questions
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
I prefer them baked at 425 because I feel like it makes them crispier. Of course, different recipes will have different times. Here's a general rundown on the average times to cook chicken wings at each temperature but be sure to follow the recipe you're using:
350F for about 50 minutes total
375 F for about 45 minutes total
400F for about 40 minutes total
425F for about 35 minutes total
Just like any other chicken, they should be cooked to about 165F. It's usually good to take them out of the oven at 160F and let them sit for 5 minutes or so. They'll continue to cook as they sit. That way they won't overcook and get dry.
Normally you'll disjoint them and separate the wingette and drumette, or you can buy they already done. Sometimes I get lazy and just leave the whole thing together - no one has ever complained. In fact, that's how I did these.
After they are disjointed pat them dry with paper towel. This ensures that the spice mixture sticks!
Spicy cajun seasoning gives these both heat and crunch while the sticky honey bourbon sauce makes them sweet and even spicier. Grab one up, take a bite, enjoy that tingle, then lick your fingers...Repeat.
That's the way wings were meant to be eaten.
The sauce is so good and works well for meatballs or barbecued chicken or pork. My Dr Pepper BBQ sauce works really well in this recipe - give it a try!
📚 Related recipes
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Spicy Oven Baked Wings with Honey Bourbon Glaze
Print Add to CollectionEquipment Needed
Ingredients
Wings
- 18 chicken wings
- ½ cup flour
- 1 tablespoon Tony Chachere’s seasoning
- ½ teaspoon smoked paprika
- Cooking spray
Sauce
- ¾ cup barbecue sauce
- ½ cup honey
- 3 tablespoons bourbon
- 1 tablespoon chipotle in adobo
- 4 tablespoons butter
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 425F.
- Cover a large baking sheet with foil and spray with cooking spray.
Bourbon Sauce
- Blend the sauce ingredients.
- Simmer over low heat, stirring often, until thick – about 30 minutes.
- Turn the burner off and let the sauce stand while you’re making the wings. It will thicken.
Wings
- Disjoint the wings and separate the drumettes from the wingettes OR leave them whole as I have here.
- Blend the flour, Tony Chachere’s seasoning, and smoked paprika in a bowl.
- Blot the wings with paper towel to dry.
- Dip the wings into the flour mixture until thoroughly coated.
- Arrange them in a single layer on the baking sheet.
- Place the baking sheet in the preheated oven.
- Cook for 15 minutes, watching carefully so they don’t burn.
- Turn the wings and cook 20 to 30 minutes more, watching carefully.
- Remove from the oven and dip the wings into the sauce. Be careful, they're hot!
- Place the sauce covered wings back on the baking sheet.
- Cook for 5 minutes more, or until an instant read thermometer registers 160F-165F.
- Remove from oven and let stand for 5 minutes.
Notes
- Add the flour and seasoning ingredients to a paper bag and shake. It's an easy way to get the coating on evenly.
- Let the wings rest on the baking sheet for a few minutes before baking if you have time.
- Baking them on a rack over the cookie sheet will help them stay crisper.
- You'll want to slice the chicken in strips a little wider, and about as long as, your finger.
- Pat it dry and roll it in the spice mixture.
- Let it sit for several minutes and then roll in the spice mixture again.
- Bake, checking the internal temperature after 15 minutes and then keeping an eye on it.
- Continue with the instructions as written.
Nutrition
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We'll never share your email or send you spam. Pinkie swear.First published July 2019. Last updated December 29, 2020 for easier readability and extra tips and information.
Millican Pecan
This recipe looks amazing! I like a little spice too, and the more flavor the better! I love your philosophy about gathering around the table with friends and family strengthening society as a whole. I truly believe this. Thanks for being a part of that.
Marye
Thank you!