Hot Ones<\/strong>. A few years ago, Nicole bought me a set of sauces used in the show in a particular season. We wanted to host our own little Hot Ones party (see included pictures) so I looked around for a good recipe for baked wings that we could use. I found a good recipe on the All Recipes website:<\/p>\nhttps:\/\/www.allrecipes.com\/recipe\/166638\/baked-buffalo-wings\/<\/p>\n
Using that base recipe and (incorporating some of the comments\/suggestions) I arrived at a version that worked well for us.<\/p>\n
This recipe can be used \u201cas is\u201d if you are just making a batch of wings. However, if you are planning a Hot Ones type event for a group of people there are some things I would recommend. First, adjust the amount of dry ingredients as appropriate. If you are making a lot of wings then double that part of the recipe and use a 2 gallon zip lock bag to mix and coat the chicken. My second recommendation would be to use larger drumsticks for the less spicy sauces (especially if this is being done as a dinner). This will allow everyone to get a good amount of chicken to eat before the spices become too hot for some. Use the standard small wings for the hotter sauces. We have done our own Hot Ones events a handful of times now and they are always a good time.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Ingredients Row” _builder_version=”4.27.4″ custom_margin=”|||” custom_padding=”||0px|” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_code module_class=”no-print” _builder_version=”4.27.4″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” global_module=”417″ saved_tabs=”all” global_colors_info=”{}” theme_builder_area=”post_content”]Print Recipe<\/button[\/et_pb_code][et_pb_text admin_label=”Title” _builder_version=”4.27.4″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” custom_margin=”0px||||false|false” custom_padding=”10px||||false|false” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_module=”418″ saved_tabs=”all” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\nIngredients<\/h3>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Montserrat||||||||” text_text_color=”#1e1e1e” ul_font=”||||||||” ul_line_height=”2em” width=”100%” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n
Dry Ingredients<\/span><\/p>\n\n3\/4 cup<\/strong> Flour (All Purpose)<\/li>\n1\/2 tsp<\/strong> Cayenne Pepper<\/li>\n1\/2 tsp<\/strong> Garlic Powder<\/li>\n1\/2 tsp<\/strong> Salt<\/li>\n20<\/strong> Chicken Wings<\/li>\n<\/ul>\nFor Sauce<\/span><\/p>\n\n1\/2 cup<\/strong> Butter (melted)<\/li>\n1\/2 cup<\/strong> Hot Sauce (Frank’s Redhot or your favorite hot sauce)<\/li>\n<\/ul>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=”off|desktop” admin_label=”Instructions Header Row” _builder_version=”4.27.4″ custom_margin_last_edited=”off|desktop” custom_padding=”||||false|false” custom_padding_tablet=”|||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text admin_label=”Title” _builder_version=”4.27.4″ text_font=”||||||||” header_font=”||||||||” header_2_font=”Cormorant Garamond|600|||||||” header_2_font_size=”36px” text_orientation=”center” custom_padding=”||||false|false” animation_style=”fade” global_module=”419″ saved_tabs=”all” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step by Step Instructions<\/h3>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”Step by Step Instructions Row” _builder_version=”4.27.4″ custom_margin=”|||” custom_padding=”|||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px||true|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 1:\u00a0<\/h5>\n Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag (1 gallon zip lock should be fine), and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.<\/span><\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/09\/20221029_150817-Cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”20221029_150817-Cropped.webp” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/09\/20221029_151113.jpg” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”20221029_151113″ hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 2:<\/h5>\n Preheat oven to 425 degrees<\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 3:<\/h5>\n Bake wings in the oven for 25 minutes on one side. Flip the wings over and bake them for another 25 minutes.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 4:<\/h5>\n With a few minutes left in the second 25 minutes of baking whisk together the melted butter and hot sauce in a small bowl. If you prefer your sauce to be hotter then adjust the mixture accordingly using more hot sauce then butter (1\/4 cup butter to 3\/4 sauce for example).<\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 5:<\/h5>\n When the wings are done remove them from the oven and set your oven to broil. Dip the wings into the butter\/sauce mixture to coat completely, and place back on the baking sheet. If there is a lot of grease on the baking sheet soak it up with paper towels before putting the chicken back on.<\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 6:<\/h5>\n Broil the wings for 3 to 5 minutes on each side. Remove and coat with extra sauce if desired.<\/span><\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/09\/IMG_20200517_183335-400×400-1.jpg” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”IMG_20200517_183335-400×400″ hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/09\/IMG_20200720_174802-400×400-1.jpg” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”IMG_20200720_174802-400×400″ hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ admin_label=”Additional Recipe Images Row” module_class=”no-print” _builder_version=”4.27.4″ custom_margin=”||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_image title_text=”IMG_20200623_173201.webp” url=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/08\/IMG_20200623_173201-scaled.webp” _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_module=”476″ global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_comments _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_comments][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
We enjoyed watching the TV show Hot Ones. A few years ago, Nicole bought me a set of sauces used in the show in a particular season. We wanted to host our own little Hot Ones party (see included pictures) so I looked around for a good recipe for baked wings that we could use. […]<\/p>\n","protected":false},"author":1,"featured_media":1639,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_et_pb_use_builder":"on","_et_pb_old_content":"\r\n\r\nWe enjoy watching the TV show Hot Ones<\/strong>. A few years ago Nicole bought me a set of sauces used in the show in a particular season. We wanted to host our own little Hot Ones party (see included pictures) so I looked around for a good recipe for baked wings that we could use. I found a good recipe on the All Recipes website:\n\nhttps:\/\/www.allrecipes.com\/recipe\/166638\/baked-buffalo-wings\/\n\nUsing that base recipe and (incorporating some of the comments\/suggestions) I arrived at a version that worked well for us.\n\nThis recipe can be used \"as is\" if you are just making a batch of wings. However, if you are planning a Hot Ones type event for a group of people there are some things I would recommend. First, adjust the amount of dry ingredients as appropriate. If you are making a lot of wings then double that part of the recipe and use a 2 gallon zip lock bag to mix and coat the chicken. My second recommendation would be to use larger drumsticks for the less spicy sauces (especially if this is being done as a dinner). This will allow everyone to get a good amount of chicken to eat before the spices become too hot for some. Use the standard small wings for the hotter sauces. We have done our own Hot Ones events a handful of times now and they are always a good time.\r\n\r\nAppetizers\r\n\r\nButter|Cayenne Pepper|Chicken Wings|Flour|Garlic Powder|Hot Sauce|Salt\r\n\r\nAmerican\r\n\r\nCrispy and delicious baked wings.\r\n\r\n : \r\n\r\n3\/4 cup :\u00a0All purpose flour\r\n\r\n1\/2 tsp :\u00a0\r\n\r\n1\/2 tsp :\u00a0\r\n\r\n1\/2 tsp :\u00a0\r\n\r\n20 :\u00a0\r\n\r\n :\u00a0\r\n\r\n1\/2 cup :\u00a0melted\r\n\r\n1\/2 cup :\u00a0Frank's Redhot or whatever you prefer\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n\r\n\r\nLine a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag (1 gallon zip lock should be fine), and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.\r\n\r\n\r\n\r\nPreheat oven to 425 degrees\r\n\r\n\r\n\r\nBake wings in the oven for 25 minutes on one side. Flip the wings over and bake them for another 25 minutes.\r\n\r\n\r\n\r\nWith a few minutes left in the second 25 minutes of baking whisk together the melted butter and hot sauce in a small bowl. If you prefer your sauce to be hotter then adjust the mixture accordingly using more hot sauce then butter (1\/4 cup butter to 3\/4 sauce for example).\r\n\r\n\r\n\r\nWhen the wings are done remove them from the oven and set your oven to broil. Dip the wings into the butter\/sauce mixture to coat completely, and place back on the baking sheet. If there is a lot of grease on the baking sheet soak it up with paper towels before putting the chicken back on.\r\n\r\n\r\n\r\nBroil the wings for 3 to 5 minutes on each side. Remove and coat with extra sauce if desired.\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\nLou\r\n\r\n ","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[11],"tags":[],"cuisine":[24],"class_list":["post-699","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","cuisine-american"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/depadova.net\/main\/wp-content\/uploads\/2025\/09\/wings.jpg?fit=596%2C596&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts\/699","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/comments?post=699"}],"version-history":[{"count":4,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts\/699\/revisions"}],"predecessor-version":[{"id":1652,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts\/699\/revisions\/1652"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/media\/1639"}],"wp:attachment":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/media?parent=699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/categories?post=699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/tags?post=699"},{"taxonomy":"cuisine","embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/cuisine?post=699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}