Ingredients Meat + Poultry Chicken Chicken Wings Sweet & Sticky Hot Wings 5.0 (1,099) 4 Reviews More Tasty Wings By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on April 25, 2017 Rate Print Share Photo: © Todd Porter & Diane Cu Active Time: 15 mins Total Time: 1 hr Yield: 2 to 4 Ingredients 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon dried garlic 1/2 teaspoon dried onion 1 teaspoon smoked paprika 2 pounds chicken wingettes and drumettes (see Note) 2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot 2 tablespoons unsalted butter, melted 2 tablespoons hot pepper jelly, melted Directions Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, garlic, onion and paprika. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce with the butter and hot pepper jelly. Add the chicken wings to the sauce and serve. Notes Wingettes and drumettes are often sold separately. Originally appeared: February 2010 Rate It Print