Sweet and Spicy Calabrian Chili Chicken Wings Recipe

Ash Tyrrell

When I first made Sweet and Spicy Calabrian Chili Chicken Wings, I didn’t know I was about to stumble upon a flavor-packed masterpiece.

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Prep Time 10

Cook Time 29

Servings: 4

2 pounds chicken wings: Use fresh wings for the best texture; frozen can turn out watery.
2 teaspoons baking soda: This is the secret to incredibly crispy baked wings.
1 teaspoon salt: Enhances the overall flavor.
1/2 teaspoon black pepper: Adds subtle warmth to the seasoning.
For the Sweet and Spicy Glaze
1/4 cup honey: Provides sweetness that balances the spice beautifully.
2 tablespoons Calabrian chili paste or Italian Bomba hot pepper sauce: The star of the show; adjust to your spice level.
2 tablespoons lemon juice: Cuts through the richness for a fresh zesty kick.
1 teaspoon lemon zest: Amplifies that bright citrusy base.
2 garlic cloves grated: Infuses aromatic depth into the glaze.
1 teaspoon fresh rosemary finely chopped: Adds an earthy flavor that complements the spice.

Begin by preheating your oven to 450°F. If your wings are whole, cut them at the joints to separate the drumettes and flats. Pat them dry with paper towels until they’re completely moisture-free.
This is essential for achieving that crispy golden skin. Toss the wings in a bowl with salt, pepper, and baking soda. The baking soda will ensure maximum crispiness, even without frying.
Place the wings on a wire rack set over a baking sheet, making sure they don’t overlap. Refrigerate them uncovered for at least 2 hours. This step helps dry out the skin even further, so they bake up irresistibly crisp.
Lightly grease the wire rack with olive oil, then arrange the wings in a single layer.
Bake for about 30 minutes, flipping the wings halfway through. This ensures both sides crisp up evenly and gives you that satisfying crunch in every bite.
While the wings bake, get started on the glaze. Combine honey, Calabrian chili paste, lemon juice, lemon zest, grated garlic, and rosemary in a small saucepan.
Slowly heat it over medium-low, stirring occasionally to meld the flavors. The glaze should become slightly thickened but still pourable.

Dry is Key: Patting the wings dry ensures crisp skin, so don’t skip this step.
Balance the Glaze: If the glaze feels overly spicy, a touch more honey or lemon juice will balance it perfectly.
Avoid Overcrowding: Space the wings out on the rack so air can circulate for even cooking.
Experiment: Adjust the amount of Calabrian chili paste depending on your heat tolerance.