Smoked Hickory Chicken Wings
Hosting a buka puasa or having friends over? These wings are built for sharing — though fair warning, you might not get your fair share if you're slow to grab. They're crispy on the outside, sticky and sweet-savory from the glaze, and carry that unmistakable smoky depth that makes everyone reach for seconds.
The whole flavor comes from one bottle: First Batch Smoked Hickory Hot Sauce. It does the work of a full spice rack — smoky, tangy, a little sweet, with a gentle heat that lingers. Paired with a cool, creamy dip, it's the kind of dish that disappears fast.
Prep time
15 minutes
Cook time
30 minutes
Makes
5–7 servings
Ingredients
For the chicken wings:
- 1 kg chicken wings (drumettes and flats)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika powder
- 1 tsp garlic powder
- 1 tsp baking powder
For the glaze:
- 6 tbsp First Batch Smoked Hickory Hot Sauce
- 1 tbsp honey
- 1 tsp soy sauce
- 30 g unsalted butter
For the dipping sauce:
- 6 tbsp mayonnaise
- 2 tbsp First Batch Smoked Hickory Hot Sauce
- 1 tsp honey
- ½ tsp finely grated garlic (or garlic powder)
- 40 g onion, very finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
1. Pat the wings dry. Use paper towels to dry the chicken wings thoroughly — dry skin is the key to crispy wings. This step is non-negotiable.
2. Season the wings. In a large bowl, toss the wings with salt, black pepper, paprika powder, garlic powder, and baking powder. Make sure every wing is evenly coated. The baking powder is what gives them that extra crispy finish.
3. Cook the wings. Arrange the wings in a single layer on a baking tray lined with parchment, or in your air fryer basket.
- Oven: Bake at 220°C (425°F) for 25–30 minutes, flipping halfway, until golden and crispy.
- Air fryer: Cook at 200°C (390°F) for 20–25 minutes, shaking halfway through.
4. Make the glaze. While the wings cook, melt the butter in a saucepan over low heat. Whisk in the Smoked Hickory Hot Sauce, honey, and soy sauce. Simmer gently for 1–2 minutes until smooth and glossy.
5. Mix the dipping sauce. In a small bowl, combine the mayonnaise, Smoked Hickory Hot Sauce, honey, grated garlic, finely chopped onion, salt, and black pepper. Stir well and refrigerate until ready to serve — chilling helps the flavors meld.
6. Toss and serve. Transfer the hot, crispy wings to a large bowl. Pour the warm glaze over them and toss until every wing is glossy and coated. Serve immediately with the chilled dipping sauce on the side.
Tips
- Baking powder, not baking soda. This small detail makes a big difference — baking powder helps the skin crisp up without any weird aftertaste.
- Don't skip the drying step. Wet skin steams instead of crisping. Pat them down like you mean it.
- Toss right before serving. If the wings sit in the glaze too long, they lose their crunch. Glaze them at the last minute.
- Chop the onion finely. For the dipping sauce, you want the onion to disappear into the mayo — a fine chop (or a quick pulse in a food processor) is ideal.
- Double the dip. It always runs out first.
Made with: First Batch Smoked Hickory Hot Sauce →
Indonesia's first mustard-based peri-peri hot sauce. Halal certified, 100% vegan, keto friendly, no preservatives.