Easy Baked Chicken Hot Wings Recipe

Skip the oil and fryer and make this easy baked chicken wings recipe coated in a simple restaurant-style hot sauce and served with creamy blue cheese dip.

Every time we’re sitting in a restaurant and someone walks by with a fresh plate of hot wings from the kitchen, we die. Well, not really, instead of dying, we promptly find our server and request a plate of our own. Hot wings just do that, they do that to us, anyway.

Easy Baked Chicken Hot Wings Recipe

Here’s our version. It’s quick, easy and perfect for doubling or tripling for a crowd! Plus, you can totally skip the fryer and instead make this easy baked chicken wings recipe coated in a simple restaurant-style hot sauce and served with creamy blue cheese dip.

Grilled Lemon Garlic Chicken Wings RecipeYou May Also Like these Grilled Lemon Garlic Chicken Wings. If you’ve never tried grilling wings, you need to start and this grilled wings recipe is here to help.

How to Make Our Baked Chicken Hot Wings Recipe

We bake our wings, you could certainly fry yours, but if you bake at a high enough temperature, you will find the wings turn out beautifully. Start, by arranging the chicken on a cooling rack that can be set inside a baking sheet then season with salt. Bake the chicken for 20-30 minutes.

Easy Baked Chicken Hot Wings

In the meantime, you can make the sauce. It is so simple. Start with butter then add a Louisiana style hot sauce — we used Frank’s.

Easy Chicken Hot Wings Recipe

Add some garlic powder.

Easy Chicken Hot Wings Recipe

Then, some salt.

Easy Chicken Hot Wings Recipe

Wait until the sauce comes together, then pour it all over the baked chicken.

Easy Chicken Hot Wings Recipe

How to Make Creamy Blue Cheese Dressing

We love these baked chicken wings, but just can’t imagine enjoying them without a cool creamy dip to go along side them. Here’s how we make our blue cheese dressing. Start with mayo (we were good and chose one made with olive oil, it’s a bit lighter on the fat). Then, add some sour cream. It should be equal parts mayo to sour cream.

Easy Chicken Hot Wings Recipe

Now, add the blue cheese. Don’t skimp here.

Easy Chicken Hot Wings Recipe

Next, add some fresh parsley (you could substitute for chives) and some salt and just mix everything together. That’s it! By the way, if you wanted to use this as a salad dressing, add a touch of milk or even buttermilk to thin it out a bit — it’s awesome).

Easy Chicken Hot Wings RecipeDid you enjoy this Easy Baked Chicken Hot Wings Recipe? Might we suggest you take a look at our Sweet Chili Baked Chicken Wings (with recipe video) or our Brown Sugar Barbecue Baked Chicken Wings.

Easy Baked Chicken Hot Wings RecipeBy the way: A while back, we were talking to friends at Kraft and learned about Huddle to Fight Hunger for Feeding America. Kraft donated up to 4,000,000 meals via online and mobile activities, as part of their goal of providing 25 million meals. In fact, Kraft sponsored this very post, we got a few bucks to make the recipe, but more importantly, this very recipe means that Kraft will donate 1000 of those 4,000,000 meals because of us and that makes us smile! You can help too, please take a look at their Facebook page for more details and ways you can help.

4.8 from 8 reviews
Easy Baked Chicken Hot Wings with Blue Cheese Dressing
Prep time
Cook time
Total time
Spicy with a kick of vinegar, these will leave the plate in no time. To serve, make sure you have lots of blue cheese dressing (store-bought or the dressing below) and celery. Double, triple or quadruple for a crowd.
Yield: 2
You Will Need
Easy Baked Chicken Hot Wings
  • 1 pound chicken wings, separated at joints, tips discarded
  • 4 tablespoons unsalted butter
  • 1/3 cup Louisiana style hot sauce (suggested brand: Frank\'s Red Hot)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 4 stalks celery, cut into 3-inch matchsticks
  • blue cheese dressing (recipe shown below)
Thick and Creamy Blue Cheese Dressing
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 6 ounces crumbled blue cheese
  • 1 tablespoon minced parsley
  • 1/4 teaspoon salt
  1. Preheat oven to 425 degrees F.
  2. Season chicken with 1/2 teaspoon of salt then arrange onto a cooling rack that has been placed inside a baking sheet; bake 20-25 minutes or until the internal temperature reaches 165 degrees F.
  3. Meanwhile, melt butter in a small saucepan over medium heat then add hot sauce, garlic powder and 1/4 teaspoon of salt.
  4. Toss cooked chicken in sauce and serve with celery and blue cheese dressing.
  5. To make the dressing combine all ingredients, gently mashing the blue cheese into the dressing.
  6. Taste for seasoning and add salt if necessary.

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33 comments… Leave a Comment
  • Sandy September 22, 2015, 2:23 pm

    Love the wingspan! Where did you get the measuring spoons?

    • Joanne September 23, 2015, 11:07 am

      Hmm, I think those might have been from Target or Walmart (bought a long time ago).

  • Will July 10, 2015, 7:22 pm

    In the process of making this. I used less salt (the sauce is salty). I broiled then baked the wings for 15-20 minutes and seasoned the chicken with peoper, garlic powder, onion powder. Awesome so far.

  • HotChick Nashville May 19, 2015, 12:43 am

    I love the easy recipe but the only thing I suggest is that you spice it up a little like we do here in Nashville. Take it from someone who grew up in Cajun Country the Louisiana Style hot sauce is a good call but you should consider Crystals or Tobasco Hot Sauce and give credit where credit is due. Nobody in Louisiana would call Franks “Louisiana style.”

  • paula February 23, 2015, 1:27 pm

    do you have to cut wings at the joint….

    • Adam March 2, 2015, 2:04 pm

      No, not really. You can leave them attached if you like.

  • Carla January 30, 2015, 1:29 pm

    Ha! I LOVE that this recipe is vinegar-free! (Vinegar is great with many things, but not my chicken, tvm!) I will have to try this. 🙂

  • Norma October 23, 2014, 8:30 pm

    I made these tonight and they were a hit! Thank you they were amazing.

    • Joanne October 24, 2014, 12:02 pm

      So happy you enjoyed them.

  • orlena October 2, 2014, 6:27 pm

    made the wings tonight ……WONDERFUL LOVE THEM

  • shantorrey evans September 17, 2014, 8:31 am

    it taste really good my kids enjoyed it very much im going to cook it again

  • willis June 4, 2014, 12:47 am

    U wanna cds c dees nuts

  • Diana February 2, 2014, 2:34 pm

    Love this recipe….wings came out perfect…love that they are baked.
    Is it possible to make the wing sauce before hand…..or will the butter seperate?

    • Joanne February 4, 2014, 11:06 am

      You should be fine, you just might need to whisk things a little before tossing with the wings.

  • Murray Dale January 26, 2014, 3:39 pm

    What’s with the match stick celery slivers?

    • Joanne January 30, 2014, 12:42 pm

      We love adding celery to the plate for some crunch (plus it cools things down a bit after eating hot wings).

  • Diane July 15, 2013, 8:13 pm

    Just made this, got the teenager approval! Very simple and tasty!

  • daina July 13, 2013, 11:51 am

    i love your measuring spoons … Recipe looking so yummy

  • Holly July 23, 2012, 10:22 pm


    Great recipe! I will try this soon! I made your portobello mushroom fries and they were a hit! 🙂 I was wondering, where/what brand is your cooling rack? I’m trying to look for one that is oven safe.

  • Rachelle May 26, 2012, 12:28 pm

    Just a question, Any SUGGESTION for replacing the BLUE CHEESE as I am extremely allergic to it (swollen tong etc). Thanks

    • Joanne May 26, 2012, 1:18 pm

      Hi Rachelle — Try feta cheese, instead.

    • Steven Hall December 29, 2013, 3:49 pm

      I usually just go with ranch dip.

  • rajee April 15, 2012, 7:20 am

    I can only see big chicken drumstick, http://www.inspiredtaste.net/8145/baked-drumsticks-with-rosemary/ not like the small drumstick above. Please let me know how to look for the small drumstick pieces to try your recipe above

    • Joanne April 16, 2012, 8:51 am

      Hi Rajee, When you go to the store, you should see wings next to where they sell other poultry. Most likely you will find them with the drumette and wing attached, not separated. You can see our tutorial for how to separate them by going here: http://www.inspiredtaste.net/8862/how-to-cut-a-chicken-wing/

      If they aren’t there, ask someone at the store, we would be surprised if they didn’t have them.

  • Simply Tia December 4, 2011, 12:56 pm

    Beautiful job on these…they look just amazing. Wings are among my favorite appetizers and snacks. Yours look so yummy!

  • Ryan Lee December 4, 2011, 12:41 am

    Love your recipe! I was just wondering where you found your fun measuring spoons?

    • Joanne December 4, 2011, 9:12 am

      Thanks! Hmm… we have had those for so long, we are racking our brains trying to remember where they came from! If we were to guess, they probably are from Target (we had those in our college years and Target was pretty much the only place we shopped). I checked the spoons themselves and no logo.

  • Castello December 3, 2011, 9:58 pm

    Ohh great job. Looks delicious! Which blue cheeses do you prefer with your sauce?

    • Joanne December 4, 2011, 9:08 am

      Hi Castello – We actually used a generic blue cheese from the grocery store bought in a tub. (It was easy and cheap). If you wanted to try something more special, go for a tangy blue cheese like Maytag or maybe Roquefort with has great flavor, but with a nice creamy texture.

  • the wicked noodle December 3, 2011, 8:03 am

    I make hot wings often (I’m a spice junkie) and this is how I usually make them. They’re so good! Blue cheese dressing – homemade – is a must. They look fabulous!

    • Joanne December 3, 2011, 8:34 am

      no kidding, they are addictive!

  • Lora Sambora December 2, 2011, 10:37 pm

    Good job on the wings, Joanne! That’s exactly the sauce we would make here in Buffalo, NY! I love your take on the blue cheese dressing-I will have to try it. BTW I agree with you on baking the wings with high heat–less mess than frying and they come out nice and crispy!

    • Joanne December 3, 2011, 8:33 am

      YAY – so glad we kept to tradition 😉


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