Hot Shot Wings – A Game Day Favorite with a Sweet Heat Twist

Whether you’re teeing off on the course or hosting a backyard watch party, these Hot Shot Wings bring the perfect amount of fire to your flavor game. They’re crispy, juicy, and coated in a buttery buffalo glaze with just a kiss of sweetness—because around here, we like our wings bold, balanced, and family-approved.

These are my go-to wings for golf nights, game days, or even when I just want to spice up a weeknight dinner. Bonus: they’re baked, not fried—so you can feel a little better about going back for seconds (and you will).

Ingredients

For the Wings:

2 lbs chicken wings (drums & flats)
1 tablespoon baking powder (aluminum-free—this is the crisp-up secret!)
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper

For the Sauce:

⅓ cup hot sauce (I love Frank’s RedHot)
2 tablespoons melted butter
1 tablespoon honey or maple syrup
1 teaspoon apple cider vinegar
Optional: a pinch of cayenne for extra heat (for the real hot shots)

Instructions

Prep the Wings:
Pat wings dry with paper towels—this is key to crispiness. In a large bowl, toss them with baking powder, garlic powder, smoked paprika, salt, and black pepper.
Bake ‘em Up:
Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Arrange the wings in a single layer and bake for 40–45 minutes, flipping halfway through, until golden and crisp.
Sauce Time:
While the wings are baking, whisk together hot sauce, melted butter, honey (or maple syrup), apple cider vinegar, and cayenne if using. Set aside.
Toss & Serve:
Once wings are done, let them rest for a few minutes, then toss them in the sauce until fully coated. Serve hot with ranch, blue cheese, celery sticks—or just your bare hands.

Why They’re Called Hot Shot Wings

These wings pack heat, but they’re also a little sweet—just like your favorite golfer (or your 4-year-old after a juice box). They’re bold, crowd-pleasing, and worthy of any post-round celebration or front-nine feast.

Whether you’re watching the Masters or just trying to master your weeknight menu, these wings bring the flavor that scores every time.

Tip from the Clubhouse:

Want them extra crispy? Let the seasoned wings sit uncovered in the fridge for 30 minutes before baking. It draws out even more moisture for that restaurant-style crunch—no deep fryer needed.