Gordon Ramsay Hot Wings Recipe

The First Time I Screwed This Up…

Let’s just say I didn’t grow up with a wire rack. I threw wings onto a foil-lined tray, poured bottled hot sauce on top, and called it “done.” The result? Soggy skin. Sauce that slid off. And wings that tasted more boiled than baked.

Everything changed when I locked in Gordon’s method—dry the wings, bake them on a rack, and build your sauce with butter. Not just dump and coat. That’s when I learned how to make hot wings that stay crispy and slap with flavor.

Why This Works (And Where Most Go Wrong)

This isn’t a deep-fried recipe, but it delivers the same crunch. Why? It’s all about dry heat, airflow, and fat-based sauce. Ramsay doesn’t drown wings in oil—he engineers crispiness through technique.

Here’s where people blow it:

• Don’t dry the wings → they steam
• Don’t use a rack → the bottoms turn soggy
• Overcrowd the pan → they bake unevenly
• Skip the butter → the sauce slides right off
• Toss too early → the wings get limp fast

This version tightens the whole system. Nothing soggy. All punch.

Ingredients That Actually Matter

For the Wings:

• 450g chicken wings, split at joints, tips discarded
  Don’t skip this. Flats and drums only—crisps better, cooks evenly.
• Salt, to season
  Dry brine helps draw out moisture = crispier skin.
• 56g unsalted butter
  Carries the sauce. Don’t swap it for oil—it emulsifies and clings better.
• 80ml cayenne pepper hot sauce (like Frank’s or Crystal)
  This is your base flavor. Balanced heat, not vinegar-forward.
• ½ tsp garlic powder
  Adds backbone without raw garlic’s bite.
• 1 tsp honey (optional)
  Just a touch if you like that sweet heat edge.

Optional: Blue Cheese Dip

• 115g sour cream
• 115g mayo (homemade if you’ve got it)
• 170g crumbled blue cheese
• 1 Tbsp parsley, minced
• Salt + pepper, to taste

How To Make Gordon Ramsay Hot Wings

1. Preheat + Prep
Set your oven to 220°C (425°F). Line a baking sheet with foil and place a wire rack on top. This lifts the wings so air hits all sides.

2. Dry + Season the Wings
Pat wings dry with paper towels. Really dry. Then toss with salt—nothing else yet. Spread out in a single layer on the rack, giving them room to breathe.

3. Bake Until Crisp
Bake for 35–45 minutes, flipping halfway if your oven doesn’t circulate well. You want browned, crackly skin that sounds crispy when tapped.

4. Make the Sauce
While the wings bake, melt the butter over medium heat. Remove from heat and stir in hot sauce, garlic powder, and honey (if using). Taste and adjust.

5. Toss + Serve
Pull the wings and immediately toss in the sauce. Work fast—heat helps the sauce coat evenly. Serve right away with blue cheese dip if you’re going that route.

6. (Optional) Make the Dip
Mix sour cream, mayo, blue cheese, and parsley. Season to taste. Chill while the wings bake.

What Gordon Ramsay Says About This Dish

“A great hot wing should burn a little, cool off quick, and make you reach for the next one.”
My Take: That’s why the dip works. You get contrast—heat, cream, repeat.

“Butter’s the trick. Without it, the sauce won’t stick.”
My Take: I used to skip it to make it lighter. Big mistake. Butter makes the whole thing cling.

What I Got Wrong (And How I Fixed It)

• Didn’t dry the wings – They steamed.
  Fix: Now I press each one with a towel until bone dry.
• Used a flat tray – The bottom never crisped.
  Fix: Wire rack only now. Game-changer.
• Overcrowded – They stuck together and baked unevenly.
  Fix: I spread them out with at least a finger’s width between.
• Tossed them too early – Sauce soaked through and lost the crunch.
  Fix: Wings get tossed right before serving, not a second sooner.

Variations That Actually Hold Up

• Sweet & Spicy: Double the honey and add a pinch of chili flakes.
• Extra Hot: Use a hotter sauce like Valentina Extra or add ½ tsp cayenne to the mix.
• Asian-Inspired: Sub soy sauce + sriracha + honey for a sticky glaze version.
• Lemon Pepper Finish: Skip the sauce, and toss in melted butter + lemon zest + cracked pepper.

Pro Tips That Change the Game

Storage + Leftover Moves

Refrigerate: Cool to room temp. Store in an airtight container up to 3 days.

Freeze: After cooling, freeze in a sealed bag or container for 1–2 months.

Reheat: Air fryer at 180°C for 5–7 minutes. Shake halfway through for even crisp.

FAQs – What People Ask

Q: Can I make these in the air fryer?
A: Absolutely. 180°C for 25 minutes, flip halfway. Then toss in sauce.

Q: Do I need to flip the wings while baking?
A: Not if your oven has even convection. Otherwise, flip halfway to ensure crisp on both sides.

Q: Can I prep ahead of time?
A: Bake ahead, store dry. Reheat and toss in sauce right before serving.

Q: How spicy are these?
A: Medium by default. Scale the hot sauce up or down as needed.

Try More Recipes:

• Gordon Ramsay’s Honey Wings Were the Sweet Mess I Needed That Day
• Gordon Ramsay’s Buffalo Wings Were the Chaos Meal That Centered Me
• Gordon Ramsay Lollipop Chicken Recipe