Bang Bang Chicken Wings Recipe

I absolutely love this Bang Bang Chicken Wings Recipe because it hits all the right notes—crispy, spicy, sweet, and creamy all at once. When I first tried making these wings at home, I was amazed at how the baking powder trick made the skin extra crispy without frying, which means you can enjoy that perfect crunch without the mess or guilt of deep-frying.

You’ll find that this recipe is perfect for game days, casual dinners, or any time you want to impress friends with a flavorful appetizer. The bang bang sauce is just the right balance of heat and sweetness, and the wings turn out beautifully golden every single time. Trust me, once you nail this Bang Bang Chicken Wings Recipe, it’ll become a staple in your kitchen rotation.

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Ingredients You’ll Need

These ingredients come together beautifully to create wings that are crispy on the outside, juicy on the inside, and explosively flavorful with the sauce. Plus, I’ll share tips on picking the best wings and easy sauce adjustments.

• Chicken Wings: I like a mix of drumettes and flats for variety and the perfect bite-sized pieces.
• Baking Powder (Aluminium-Free): This is the secret to crispy skin—make sure it’s aluminium-free to avoid any off flavors.
• Salt: Essential for seasoning; helps the skin dry for extra crunch.
• Black Pepper: Adds a subtle spicy kick to the wings before cooking.
• Paprika: For a hint of smokiness and beautiful color.
• Mayonnaise: Creates a creamy base for the bang bang sauce that clings perfectly to the wings.
• Sweet Chili Sauce: The key sweet-spicy flavor in the sauce—look for a good-quality one with balanced heat.
• Honey: Adds natural sweetness and a glossy finish to the sauce.
• Sriracha Hot Sauce: Customize the heat level here; start with one teaspoon and add more if you like it fiery.
• A Pinch of Salt: For fine-tuning the sauce flavor to your taste.

Variations

I love how flexible this Bang Bang Chicken Wings Recipe is—feel free to tweak it depending on your mood or dietary needs. Here’s how I’ve played around with it:

• Mild Version: I’ve cut back on the sriracha and added extra honey when serving to kids or spice-sensitive guests—still packed with flavor but gentle on the palate.
• Extra Crispy: For crunch lovers, I sometimes finish the wings under the broiler for a couple of minutes—watch closely so they don’t burn!
• Gluten-Free: This recipe is naturally gluten-free if you double-check the sweet chili sauce ingredients, making it great for gluten-sensitive friends.
• Air Fryer Friendly: If you have an air fryer, cook the wings there for an even quicker prep time—around 25 minutes at 400°F, flipping halfway through.

How to Make Bang Bang Chicken Wings Recipe

Step 1: Prep and Dry Your Wings

Start by patting your chicken wings bone dry with paper towels. This is crucial because it helps the skin crisp up beautifully. Then toss the wings with baking powder, salt, black pepper, and paprika—this mix not only seasons but also creates that irresistible crispy crust.

Step 2: Refrigerate to Dry Out the Skin

Place your wings on a wire rack over a baking sheet, uncovered, in the fridge for 12 to 24 hours. This step might seem like extra work, but here’s what I learned—it dries out the skin, making it ultra-crispy when baked. I like to prep this the night before and bake just before serving.

Step 3: Roast Your Wings to Golden Crispy Perfection

Preheat your oven to 425°F (220°C) and roast the wings straight from the fridge. In about 30 minutes, you’ll have wings that are gorgeously golden and crispy. I always check that the internal temperature hits 165°F (74°C) to ensure they’re cooked safely while still juicy inside.

Step 4: Whisk Up the Bang Bang Sauce

While the wings roast, mix together mayonnaise, sweet chili sauce, honey, sriracha, and a pinch of salt. This sauce is where the magic happens. Adjust the sriracha for your preferred heat level. I like to give it a quick taste and tweak before tossing.

Step 5: Toss and Serve

As soon as your wings are out of the oven, transfer them to a big bowl, drizzle with the bang bang sauce, and toss until every wing is coated. Serve immediately to enjoy the contrast of crispy skin and creamy sauce. You’ll want to serve these fresh—they don’t hold up as well once sauced and cooled.

How to Serve Bang Bang Chicken Wings Recipe

Garnishes

I often sprinkle chopped fresh cilantro or scallions over the sauced wings for a fresh burst of color and flavor. A few sesame seeds on top add a nice little crunch and hint of nuttiness that complements the sweetness of the sauce beautifully.

Side Dishes

My go-to sides with these wings are crunchy celery sticks and creamy blue cheese or ranch dip—classic combos that balance the wings’ heat. For something heartier, a simple coleslaw or steamed jasmine rice works perfectly to soak up the delicious bang bang sauce.

Creative Ways to Present

For parties, I like to serve these wings on a big wooden platter lined with parchment paper, surrounded by bowls of garnish and dipping sauces. Sometimes, I even thread small bamboo skewers through the drumettes for easy grab-and-go bites—that presentation always impresses guests!

Make Ahead and Storage

Storing Leftovers

I store leftover wings in an airtight container in the fridge for up to 3 days. I usually keep the sauce separate to prevent sogginess and toss the wings in sauce again just before reheating.

Freezing

If I want to freeze the wings, I cool them completely, then freeze in a single layer on a baking sheet before transferring to freezer bags. This keeps them from sticking together. They freeze well for up to 2 months. Reheat straight from frozen in the oven for best texture.

Reheating

To reheat, I pop the wings in a preheated oven at 375°F (190°C) for about 10-15 minutes until warmed through and crispy again. If sauced ahead, I suggest reheating the wings plain, then tossing in fresh bang bang sauce just before serving.

FAQs

Final Thoughts

I really hope you give this Bang Bang Chicken Wings Recipe a try—it’s one of those dishes that’s super fun to make and even better to share. From the crispy skin to the luscious sauce, it’s a guaranteed crowd-pleaser that I always get asked to make again. So grab your wings, set aside some time for the fridge, and get ready for a hit you’ll be craving over and over.

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