These jalapeno-cheddar chicken wings are seasoned then baked until extra crispy, then slathered in a cheesy Buffalo sauce infused with melty sharp cheddar and spicy jalapeno peppers. It is tangy and buttery and zesty in all the right ways. Here is the recipe.
Jalapeno-Cheddar Chicken Wings Recipe
Dang! Totally AWESOME recipe coming your way, my friends. If you love chicken wings, this is a recipe you're very highly likely going to LOVE.
I know I do.
We're talking Jalapeno-Cheddar Chicken Wings. Baked chicken wings that are dripping with a homemade sauce that is really a combination of classic Buffalo sauce with cheddar cheese that has been melted through, and you know what? It's pretty mind blowing.
Oh baby!
Yes, these are definitely a new favorite.
There is a certain wing joint called "Wild Wing Cafe" that we like to visit when we're traveling through the southern U.S., and they offer a version of Jalapeno-Cheddar Chicken Wings on their menu. It's one of the sauces I order every time because I LOVE the flavor.
This jalapeno-cheddar sauce is similar.
They aren't overly hot, but that's OK. I don't need my taste buds tingling EVERY single time I eat hot wings. Don't get me wrong, you'll get some tongue tingling with this recipe, depending on how generous you are with the jalapeno and the chili flakes, but the heat won't jump out at you.
What we're doing here is focusing on the flavor of the chicken wings themselves, as well as the combination of that tangy Buffalo sauce and the cheddar cheese.
SO. GOOD.
The recipe is listed below, but you can refer to my Homemade Buffalo Sauce Recipe that you'll be using as the base for your sauce. This is varied slightly, but you can use that as well.
I've decided to BAKE these chicken wings for this recipe, though you CAN fry them up if you'd prefer. I find myself baking far more often then frying chicken wings because of the oil. It's just my preference, typically, at home.
Let's talk about that crispiness, shall we?
Crispy Oven Baked Chicken Wings Ingredients
- Chicken Wings. Separated and wing tips removed.
- Baking Powder.
- Cayenne.
- Paprika.
- Garlic Powder.
- Salt.
- Black Pepper.
For the Jalapeno-Cheddar Sauce
- Butter.
- Louisiana Style Hot Sauce.
- Apple Cider Vinegar.
- Worcestershire Sauce.
- Paprika.
- Hot Chili Flakes.
- Salt and Pepper.
- Pickled Jalapeno Peppers. Diced.
- Pickling Juice. From the pickled peppers.
- Cheddar Cheese. Finely grated.
How to make Crispy Oven Baked Chicken Wings - The Recipe Method
There are 3 important factors in achieving crispy chicken wings when baked in the oven. They are:
- Drying the Chicken Wings. Pat them very dry with a paper towel to remove as much moisture as possible. You can also set them in the fridge after this step and leave them overnight to dry out even further.
- Baking Powder and Salt. Baking powder and salt help to draw the extra moisture out of the skin where it can evaporate. Moisture is the key reason why oven baked chicken wings don't crisp up as desired.
- The baking process. Bake the wings first at 250 degrees F (120 degrees C) for 30 minutes, then turn up the heat and bake another 30 minutes (or until they are cooked through and nice and crispy) at 425 degrees F (220 degrees C).
If you're looking for even MORE crispiness, turn on the broiler at the very end of the cooking time for a couple minutes. Just be careful to not burn them.
You can see the crispiness when you take them out of the oven. You can feel the crispy dryness on the skin. It is awesome!
Baking Your Chicken Wings in the Oven
The baking process is very simple. Bake the wings first at 250 degrees F (120 degrees C) for 30 minutes, then turn up the heat and bake another 30 minutes (or until they are cooked through and nice and crispy) at 425 degrees F (220 degrees C).
These are GREAT for a satisfying weeknight meal, or make them for your next party. Game Day Recipes, anyone? This will be a sure hit!
Everyone loves chicken wings! Need more? See my Chicken Wings Recipes area on the site. Yeah!
Let me know how they turn out for you. Take pics! I want to see! Post them on Instagram and tag me at #chilipeppermadness.
ROCK ON! Enjoy.
Recipe Tips & Notes
- These aren't overly hot. Don't get me wrong, you'll get some tongue tingling with this recipe, depending on how generous you are with the jalapeno and the chili flakes, but the heat won't jump out at you.
- What we're doing here is focusing on the flavor of the chicken wings themselves, as well as the combination of that tangy Buffalo sauce and the cheddar cheese.
- For the sauce, you can refer to my Homemade Buffalo Sauce Recipe that you'll be using as the base. The one mentioned here is varied slightly, but you can use that as well.
Storage & Leftovers
Storing your Jalapeno-Cheddar Chicken Wings in an airtight container in the fridge may allow to keep them for up to 3-4 days. To maximize the storage life, make sure to refrigerate the wings promptly and reheat properly.
Check Out Some of My Other Popular Chicken Wing Recipes
- BBQ Chicken Wings
- Crispy Baked BBQ Chicken Wings
- Grilled Ghost Pepper Chicken Wings
- Baked Ghost Pepper Chicken Wings
- Sticky Habanero Glazed Chicken Wings
- Mango-Habanero Chicken Wings
- Baked Garlic-Parmesan Chicken Wings
- Pressure Cooker Chicken Wings
- Air Fryer Chicken Wings
- Grilled Jerk Chicken Wings
- Oh So Crispy Baked Chicken Wings - Step by
- Smoked Chicken Wings
- Sticky Chicken Wings
- Buffalo Wings
Also, try my Jalapeno-Cheddar Dutch Oven Bread recipe. You'll love it!
Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Jalapeno-Cheddar Chicken Wings Recipe
Ingredients
- 2 pounds chicken wings separated and wing tips removed
- 1 tablespoon baking powder
- 1 teaspoon cayenne
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
FOR THE JALAPENO-CHEDDAR SAUCE
- 1/2 stick butter 4 tablespoons (1/4 cup, or 56.7 grams).
- ½ cup Louisiana style hot sauce Franks is very popular though I use Valentina HOT
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon hot chili flakes
- Salt and pepper to taste
- 1/4 cup pickled jalapeno peppers diced
- 1/4 cup pickling juice from the pickled peppers
- 1/2 cup cheddar cheese finely grated
Instructions
- For the wings, pat them as dry, which helps with the crispiness. Add them to a large bowl.
- Add seasoning mixture and toss to coat.
- Heat your oven to 250 degrees F. Set the wings onto a lightly oiled baking sheet and bake for 30 minutes. Flip the wings.
- Increase oven heat to 425 degrees and bake for another 30 minutes, or until the wings are cooked through and the skins are nice and crispy. You can also hit them with the broiler a couple minutes to crisp them up even more.
- When the wings are nearly done, heat the hot sauce and butter together in a pan until the butter melts through. Stir in the vinegar, Worcestershire sauce, seasonings, jalapeno peppers and pickling juice.
- Swirl in the grated cheddar cheese a bit at a time, constantly stirring, until the cheese is incorporated and the sauce is nice and smooth.
- Add the wings to a large bowl and pour the jalapeno-cheddar cheese sauce over them. Toss to coat.
- Top with extra spicy pepper flakes and serve.
Notes
Nutrition Information
Alan says
What is the shelf life on this sauce and how does it handle when reheated?
Mike Hultquist says
Alan, this sauce will be best consumed right away because of the cheese. I think you can reheat it gently with a bit of water to loosen it up, but not sure it'll be the same. Best thing to do would be to make the sauce without the cheese (it will last a week or longer), then heat and stir in the cheese later when you want to use it. I hope this helps.
Chris Enslow says
Hey Mike, by any chance was the place in Marietta, GA? I love their Cheesehead wings and was looking to recreate it when I found your recipe.
Mike Hultquist says
Chris, yes, it was!
Chris Enslow says
Nice! Good job! We’re doing them again tonight.
Lynn says
Hi I’m about to make you wings for New Year’s and need to verify the recipe. It indicates Garlic Powder twice.
Thank you
Lynn
Michael Hultquist - Chili Pepper Madness says
Lynn, only use 1 tsp garlic powder. Thanks for the heads up! I updated the recipe.
Alistair Ross says
How much is '1/2 stick butter' for those of us that don't buy our butter in sticks?
A weight amount would be great.
Thanks
Michael Hultquist - Chili Pepper Madness says
Alistair, use 4 tablespoons (1/4 cup, or 56.7 grams).
Bob Moore says
a Quarter pound (a standard brick of butter in stores is 1lb pound = 455ml)
Aymi says
My finely grated cheddar curdled instantly from the vinegar in the sauce (my guess). How do you prevent this from happening? Otherwise the flavors are all there. Would cheddar cheese powder work better?
Michael Hultquist - Chili Pepper Madness says
Aymi, I think it more likely that there wasn't enough heat in the pan/sauce when you began to swirl the cheese in a bit at a time, constantly stirring. If it isn't hot enough, you might have that issue. You can try cheese powder as well. Let me know if that works next time you try it.
Larry B. says
Simply awesome. Used real Jalepeno versus pickled, but did use pickle juice. Grilled on the kamado for 75 minutes on 225 and then 10 minutes at 400 degrees. Will definitely make these again.
Michael Hultquist - Chili Pepper Madness says
Excellent! I love it, Larry!
Michael Brown says
Hi Mike, can you sometimes instead of using wings give your recipes using chicken thighs and drumsticks?
Michael Hultquist - Chili Pepper Madness says
Michael, absolutely! Thanks for letting me know what you're looking for. Happy to help!
jerry baker says
I notice on almost all your wing recipes “wing tips removed” as a new cook please explain. Thank you.
Michael Hultquist - Chili Pepper Madness says
Jerry, they are the smallest section of the wing, protruding from the flat, thinner wing part, a joint connecting the very tip of the wing. It's about an inch long or so. Remove that "tip" by cutting through the joint.