Crazy Good Chicken Wings

We absolutely love these chicken wings! I’m thrilled to have another fantastic wing recipe in my collection!

This recipe is a fun blend of our favorite wing recipes, combining Asian, Middle Eastern, and Italian influences. Seasoned with garlic, cumin, and coriander, these wings bake to crispy perfection while staying juicy and tender inside—each bite is a burst of crazy good flavor that keeps me coming back for more.

Once they’re baked, I toss the wings in Parmesan cheese and their own delicious drippings, then pop them back in the oven for the cheese to melt into gooey, cheesy goodness. The final touch is a drizzle of fiery chili crisp sauce, a sprinkle of more Parmesan, toasted sesame seeds, and sliced green onions.

The result? Melty, cheesy, and irresistibly spicy wings that are just unforgettable. They’re not quite spicy enough for “Hot Ones” show on Roku, but the chili crisp adds the perfect balance of spicy and sweet. Trust me, you’ll love this unique twist on chicken wings, where each bite is packed with bold flavors and textures.

Robin Ward

Crazy Good Chicken Wings

This recipe is a delightful fusion of Asian, Italian, and Spanish flavors. These wings are garlicky, subtly sweet, and perfectly spiced, with melted Parmesan bits that stick to the plate—honestly, that's the best part!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course: Appetizer, dinner

Cuisine: #global, American, Asian Fusion

Ingredients Equipment Method Notes

Ingredients

  

Seasoning:

• 3 tsp smoked paprika
• 1½ tsp ground cumin
• 1½ tsp garlic powder
• 1½ tsp onion powder
• 1½ tsp kosher salt
• ¾ tsp coriander

Wings:

• 2.5 lbs chicken drumettes and wingettes
• 1½ Tbsp extra-virgin olive oil
• 1 heaping cup finely shredded parmesan cheese (plus, more for garnish)
• 2 Tbsp finely chopped green onion (or chives)
• 2 tsp white sesame seeds
• 2-3 Tbsp chili crisp (to taste) (or other hot sauce such as ABC Sambal or Sriracha)

Equipment

• 1 Half-sheet pan
• 1 wire rack

Method

 

1. Preheat the oven to 475℉. Line a baking tray with aluminum foil, then parchment paper. Set a wire rack on the tray and spray well with oil. (see notes)
2. To season the wings: Mix the seasoning ingredients in a small bowl. Place the wings in a large bowl and pat very dry with a paper towel. Drizzle the wings with olive oil, then sprinkle with the seasoning. Toss with a spatula.
3. To bake: Spread the wings out on the rack (they can be snug). Bake for 30 minutes, rotating the tray halfway through cooking, until the wings are golden brown.
4. Parmesan toss: Put the wings into a clean large bowl and scrape in all the drippings on the tray. Add the parmesan, then toss to coat. Remove the rack from the tray, then spread the wings out on the tray. Scrape the leftover parmesan in the bowl over the wings. Bake the wings for another 5 minutes until the parmesan has melted.
5. Serve: Return the wings to the bowl. Add the drizzle with chili crisp (or a bit of hot sauce). Sprinkle green onion and sesame seeds. Toss, then transfer to a serving bowl, being sure to scrape over all the little crunch bits on the tray.

Notes

• To get the quantity required, you can buy 3 lbs. of whole wings and break them down yourself. Discard the wing tips or reserve them for homemade chicken broth.
• Using a rack will allow the wings to brown better on the underside, but it is not critical.
• Leftovers: Store in the fridge for up to 4 days, though the crispy bits won’t remain crispy. Not suitable for freezing.

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Recipe inspiration: Dinner by Nagi Maihashi.