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Photo: Gabi Porter
These sweet, sticky spiced hot wings are seriously addictive.

Molly Quirk is chef/owner of Sips & Bites in Williamsburg, Brooklyn. If you haven’t had a thoughtfully handcrafted sandwich in a while, there’s no better place to get your fix. She’s generously donating a few of her party food recipes to our cause: feeding people at parties. 

Hot wings are probably the ultimate party food. They are a venerable crowd pleaser, whatever the occasion. For this version we cover the wings in a dry rub and use our tried and true baking technique to get them crunchy before tossing them in a butter-based sauce. You can use this technique with any flavor combination you like; experiment with different dry spices or hot sauces like we did here with the North African condiment harissa. Try to source handmade small batch sauces; you’ll be glad you did.

For the wings pictured here we used a special bottle of harissa from L’as Du Falafel that I brought back from Paris this past summer. Liquid gold. You’ll be amazed at how many specialty hot sauces there are out there! Take advantage of that and whip up a batch of unique hot wings to wow your friends.