Kim’s Hot Wings

Kim’s Hot Wings

My husband Eric hates the little wings – he claims there isn’t enough meat to deal with the mess! So, when I make this recipe for him, I use Chicken Legs.

5lb. Bag of Wings or Chicken Breast Tenders or mix them
2 – (1.5oz.) Package Dry onion Soup Mix
2 – (1.6oz) McCormick Buffalo Wing Seasoning
Sprinkle with Cayenne Pepper and Pepper

Preheat the oven to 400º. Line a sheet pan with foil and place a non-stick oven safe rack
on top of the pan – I like to cover the rack in foil too for easier cleanup – you can also spray the foil with non-stick cooking spray. Place wings in a large bag and add seasoning – shake well to coat. Place the wings on the rack in a single layer. Bake for 45 minutes (turning wings once after 20 minutes) continue cooking 15 minutes or until wings are light golden brown and crispy.

While the wings are baking – mix the sauce!

10oz. Catalina Salad Dresses
6oz. Red Hot
3/4 Cup Franks Red Hot Sweet Chili Sauce
1T. Stadium Mustard
1T. Minced Dried Garlic
2T. Honey
2T. Minced Dried Onion
1/2Tsp. – 1T. Cayenne Pepper
Sprinkle of Parsley

Mix ingredients in a saucepan. Place over medium heat and bring to a small boil. Take off heat.

When the wings are done – I like to dip the wings in the sauce making sure to coat them well and place back on the rack. Once all wings have been slathered with sauce – if there is extra spoon the sauce on top. Return to the oven – place the oven on broil – broil 8-10 minutes watching closely so your wings don’t burn!


If you don’t want to use the McCormick season packet you can make your own by using the ingredients below.

1 tablespoon baking powder do NOT use baking soda
1 teaspoon salt
1 tablespoon pepper
1 tablespoon Frank’s RedHot Seasoning Blend
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

1 – 2 teaspoons Cayenne Pepper

Chicken Legs – When I use the chicken legs, I bake them in a large baking/casserole pan – sometimes this creates a lot of juice – drain the juice prior to adding the sauce. AGAIN, I recommend using foil to line your pan!

Recipe By: Kim Wallace ♥ Smile & Enjoy ♥

I was pushed for time – so I baked these in my enamel pan (I had brain FOG and I forgot to line my pan with foil – hence the mess). I used 2.5lbs. of Wings and 2.5lbs. Chicken Breast Tenders.


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