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Get ready to get a little messy with these gold fever chicken wings! Baked until crispy and tossed in a sweet, tangy, buttery sauce with a kick of heat, they’re perfect for game day, parties, or anytime a wing craving hits!
Three Reasons to Go for the Gold!
- Sweet, Tangy, and So Easy: The gold fever sauce is made with honey mustard, hot sauce, and butter. Thats it! You will love how they go together!
- All the Crunch, No Frying: Skip the deep fryer! These wings bake up golden and crispy in the oven, with juicy meat inside and plenty of crunch in every bite.
- A Sauce Worth Saving: Don’t stop at wings! This delicious sauce is just as good with chicken tenders, chicken nuggets, or drizzled over a crispy chicken sandwich.
Ingredients for Gold Fever Chicken Wings
- Serving Option: Toss the wings in the sauce for full flavor, or serve it on the side for dipping.
- Hot sauce: I used Frank’s RedHot, but any similar red pepper hot sauce will work.
- Honey mustard: Store-bought works great, but you can also make your own with this homemade honey mustard recipe.
- Chicken: This sauce is too good to save just for wings! Try it on chicken breasts, thighs, tenders, or whatever you have on hand!
How to Make Gold Fever Chicken Wings
Inspired by the famous wings from 99 Restaurant & Pub, these Gold Fever chicken wings are easy to make at home! Bake the wings until crispy, then whip up the sweet-and-tangy sauce. If you love wings, try my sweet-and-sour chicken wings or lemon pepper chicken wings next!
- Prep and Dry Chicken: Preheat the oven to 425ºF, then line a baking sheet or two with aluminum foil or parchment paper, place the baking rack on the baking sheet, and spray well with nonstick cooking spray. Set aside. Pat the chicken wings very, very dry with paper towels, then add them to a large bowl.
- Mix the Seasonings: Combine the baking powder, garlic powder, salt, and pepper in a small bowl.
- Season Wings: Sprinkle the seasoning over the wings. Toss to evenly coat.
- Bake: Arrange the wings skin side up in a single layer on the prepared baking sheets. Bake for about 20-25 minutes, then flip and bake for an additional 20-25 minutes, until the internal temperature reaches 165ºF.
- Make the Sauce: While the wings bake, prepare the gold fever sauce by adding the honey mustard, hot sauce, and butter to a medium saucepan. Cook over medium heat, stirring for about 5 minutes, until the butter has melted and the sauce has thickened. Season with salt and pepper if needed. Remove from the heat until the chicken is finished baking.
- Serve: Add the wings and gold fever sauce to a large bowl and toss to coat, or serve the sauce on the side for dipping.
Alyssa’s Pro Tip
Dry the Wings Well: Moisture is the enemy of crispy wings! Before adding the seasoning, pat the wings thoroughly dry with paper towels. For even crispier skin, place them on a wire rack over a baking sheet and refrigerate uncovered for up to 24 hours.
Must Have Tools for This Recipe
- Baking Sheet with a Wire Rack:Â Helps air circulate around the wings so they bake up nice and crispy on all sides.
- Aluminum Foil:Â Line your baking sheet with foil for quick and easy cleanup.
- Small Saucepan:Â Perfect for melting the butter and mixing the three ingredients for the gold fever sauce.
Cooking Methods for Crispy Gold Fever Chicken Wings
Air Fryer Method
- Preheat: Set the air fryer to 400°F.
- Prepare the Wings:Â Pat the wings dry, then toss with the baking powder and seasonings as directed in the recipe.
- Air Fry: Arrange the wings in a single layer in the air fryer basket. Cook for 10 minutes, then flip and cook for another 10–12 minutes, until crispy and the internal temperature reaches 165°F.
- Add the Sauce:Â Toss the cooked wings in the prepared Gold Fever sauce or serve it on the side for dipping.
Deep Fryer Method
- Heat the Oil: Preheat the oil in a deep fryer to 350–375°F.
- Prepare the Wings: Pat the wings dry and season with the garlic powder, salt, and pepper. Skip the baking powder for this method.
- Deep Fry: Carefully add the wings to the hot oil in batches. Fry for 10–12 minutes, until golden and crispy and the internal temperature reaches 165°F.
- Drain and Sauce:Â Transfer the wings to a wire rack to drain excess oil. Toss with the prepared Gold Fever sauce or serve it on the side for dipping.
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Gold Fever Chicken Wings
These gold fever chicken wings are baked until crispy, then tossed in a buttery honey mustard sauce that's sweet, tangy, and a little spicy!
Equipment
- 1 Baking Sheet preferably with a baking rack
Ingredients
- 3 pounds party wings drummettes and flats
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- â…” cup honey mustard
- ¼ cup hot sauce I used Frank's red hot pepper sauce
- ¼ cup unsalted butter
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet or two with aluminum foil or parchment paper, place the baking rack on the baking sheet, and spray well with nonstick cooking spray. Set aside.
- Pat 3 pounds party wings very, very dry with paper towels and add to a large bowl.
- Combine 1 tablespoon baking powder, 2 teaspoons garlic powder, 1 ½ teaspoons salt, and 1 teaspoon ground black pepper in a small bowl, then sprinkle over the wings. Toss to evenly coat.
- Arrange the wings skin side up in a single layer on the prepared baking sheets. Bake for about 20-25 minutes, then flip and bake for an additional 20-25 minutes, until the internal temperature reaches 165 degrees Fahrenheit.
- While the wings bake, prepare the gold fever sauce by adding ⅔ cup honey mustard, ¼ cup hot sauce, and ¼ cup unsalted butter to a medium saucepan.
- Cook and stir over medium heat for about 5 minutes, until the butter has melted and the sauce has thickened. Season with salt and pepper if needed. Remove from the heat until the chicken is finished baking.
- When serving, you may add the wings and the gold fever sauce to a large bowl and toss them to coat them in the sauce, or serve the sauce on the side for dipping.
Notes
Storage Instructions
- Fridge: Store leftover Gold Fever sauce in an airtight container or bottle in the refrigerator for up to 2 weeks. Store leftover chicken wings in the refrigerator for up to 5 days.
- Reheat: Reheat in the microwave, oven, or air fryer until the internal temperature reaches 165ºF.Â
- Make Ahead: You can make the gold fever sauce up to 10 days in advance and add it to the cooked chicken wings, or your preferred chicken, before serving.Â
Nutrition
Calories: 401kcalCarbohydrates: 13gProtein: 23gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 115mgSodium: 1287mgPotassium: 225mgFiber: 0.2gSugar: 6gVitamin A: 434IUVitamin C: 8mgCalcium: 138mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
