For Super Bowl Sunday, your menu will probably include chicken wings. Make my spicy baked chicken wings and you'll never order those fried take out wings again.

Diablo Chicken Wings

Prep Time: 15 minutes plus time to marinate, about 8 hours is best

Cook Time: 1 hour total


½ cup blood orange juice (ok to substitute regular orange juice)

¼ cup olive oil

3 tablespoons Sriracha 

3 pounds chicken wings, tips removed and drumettes


1 large jar apricot preserves
4 tablespoons unsalted butter (½ stick)
½ teaspoon cayenne
¼ teaspoon black pepper
1 tablespoon pumpkin pie spice
½ teaspoon chili powder
1 tablespoon apple cider vinegar
1 teaspoon orange zest
¼ cup lemon juice
1-2 teaspoons Sriracha


Mix the orange juice, olive oil and 2 tablespoons of the Sriracha together in an extra large plastic zip top bag or a large glass bowl. Allow the chicken to marinate as long as possible, overnight is preferable.

Whisk all of the ingredients for the glaze except the butter together in a saucepan. Bring to a boil and cook for 1 minute. Reduce the heat and simmer for 15 minutes. Remove from heat. Add the butter; let sit for 15 minutes to cool and thicken.

Preheat oven to 400 degrees. Prep two large baking sheets with wire racks. Spray with non-stick cooking spray to prevent sticking.

Remove the chicken from the marinade and place on the racks. Bake for 40 minutes or until skin is crispy; this will depend on the size of your chicken pieces. Transfer hot wings from oven to a large heatproof bowl and pour enough sauce into the bowl to coat the wings. Toss to coat well. Transfer wings to a wire rack set over a baking sheet and brush with more sauce. Bake for 8-10 minutes until glaze is caramelized. (Internal temperature for chicken should be 165 degrees according to the USDA)

Yield: 3 dozen wings

Print Friendly and PDF