Wet Wet Wings
Wet Wet Wings are extra saucy, bold, and juicy.They’re cooked until crispy, then drenched in sauce.Perfect for game day and party spreads.Messy, flavorful, and totally addictive.
Ingredients
For the Wings
- 1 kg chicken wings, split and tips removed
- 1 tbsp baking powder (for crispiness, optional)
- Salt and black pepper to taste
- 1 tbsp oil
Classic Wet Wing Sauce
- ½ cup hot sauce
- ¼ cup unsalted butter
- 1 tbsp soy sauce or Worcestershire sauce
- 2 cloves garlic, minced
Instructions
- Preheat oven to 220°C (425°F) and line a tray with foil and a rack.
- Pat wings completely dry. Toss with baking powder, salt, pepper, and oil.
- Arrange wings on rack and bake 40–45 minutes, flipping halfway, until crispy and cooked through.
- While wings cook, melt butter in a saucepan. Add hot sauce, garlic, honey, and soy sauce. Simmer 3–5 minutes.
- Transfer hot wings to a large bowl and toss generously with sauce until fully coated.
- Serve immediately with extra sauce on the side.
Notes
- Drying wings well ensures crisp skin.
- Baking powder helps create crunch without frying.
- Toss wings while hot so sauce sticks better.
- Sauce quantity can be doubled for extra “wet” wings.
- Best enjoyed fresh for peak texture.