Vulcan's Chicken Wings
Crispy baked or air-fried wings tossed in a buttery, smoky, tangy Vulcan's Fire sauce. Easy game-day recipe.
These flavor-packed chicken wings will be your new go-to recipe for game day! Featuring our fiery, smoky, & tangy Vulcan's Fire Salt.
- Dry the wings and use baking powder plus a wire rack to get extra crisp skin.
- Bake or air fry at 450°F until internal temp reaches 165°F, then toss in a butter, Vulcan's Fire Salt, and hot sauce blend.
- Adjust heat by changing the salt or hot sauce amounts and store leftovers in the fridge for 3 to 4 days.
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Preparation Instructions:
Preheat oven or air fryer to 450 degrees. Line a baking sheet with foil. Optionally, place a wire rack on top of baking sheet. This helps the chicken crisp when baking.
Combine baking powder and 1 tbsp Vulcan’s Fire Salt in a large mixing bowl.
Pat chicken dry with paper towel well, then add to mixing bowl and toss with baking powder mixture.
Place the chicken on the prepared baking sheet. Optionally, sprinkle lightly with more Vulcan’s Fire Salt for extra heat.
Bake chicken for 20-25 minutes per side, or until internal temperature reaches 165 degrees.
While the chicken bakes, make the hot sauce. Combine butter, Vulcan’s Fire Salt, and hot sauce in a small saucepan over low heat until butter is melted and sauce is combined.
When the chicken is done, toss in a clean bowl with the hot sauce mixture and serve with your favorite dipping sauces.
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Frequently Asked Questions
Can I make these wings in an air fryer?
Yes. Preheat the air fryer to 400 to 450°F. Arrange wings in a single layer without crowding. Cook 18 to 25 minutes, flipping or shaking halfway, until the internal temperature reaches 165°F and skin is crisp.
Why does the recipe use baking powder?
Baking powder helps dry and raise the skin so it crisps and browns better in high heat. Use baking powder, not baking soda, for this effect.
What can I use if I do not have Vulcan's Fire Salt?
Make a quick substitute with kosher salt, smoked paprika, and a pinch of cayenne. Start with 1 tablespoon salt, 1 teaspoon smoked paprika, and 1/4 to 1/2 teaspoon cayenne. Taste and adjust for smokiness and heat.
How do I get extra-crispy wings?
Pat wings very dry, toss with baking powder and salt, space them on a wire rack over a baking sheet, and bake at 450°F. Do not crowd the pan. Finish under the broiler for 1 to 2 minutes if needed.
How can I make the wings less spicy?
Cut back on the Vulcan's Fire Salt in the coating and reduce the hot sauce in the butter sauce. You can also add more butter or a little honey to mellow the heat.
What is the correct bake time and safe internal temperature?
Bake at 450°F about 20 to 25 minutes per side when using an oven. Use a meat thermometer and remove wings when they reach 165°F. Air fryer times will be shorter, so check earlier.
How should I store and reheat leftover wings?
Refrigerate in an airtight container for 3 to 4 days or freeze up to 3 months. Reheat in a 350 to 375°F oven for 10 to 15 minutes or in an air fryer at 350°F for 5 to 8 minutes until 165°F to keep them crispy.
Can I change the sauce or scale the recipe for a crowd?
Yes. For more wings, multiply the sauce ingredients proportionally. For different flavors, add honey for sweet heat, garlic for depth, or lime for brightness. Serve extra sauce on the side so guests can adjust heat.
Can I make these wings in an air fryer?
Yes. Preheat the air fryer to 400 to 450°F. Arrange wings in a single layer without crowding. Cook 18 to 25 minutes, flipping or shaking halfway, until the internal temperature reaches 165°F and skin is crisp.
Why does the recipe use baking powder?
Baking powder helps dry and raise the skin so it crisps and browns better in high heat. Use baking powder, not baking soda, for this effect.
What can I use if I do not have Vulcan's Fire Salt?
Make a quick substitute with kosher salt, smoked paprika, and a pinch of cayenne. Start with 1 tablespoon salt, 1 teaspoon smoked paprika, and 1/4 to 1/2 teaspoon cayenne. Taste and adjust for smokiness and heat.
How do I get extra-crispy wings?
Pat wings very dry, toss with baking powder and salt, space them on a wire rack over a baking sheet, and bake at 450°F. Do not crowd the pan. Finish under the broiler for 1 to 2 minutes if needed.
How can I make the wings less spicy?
Cut back on the Vulcan's Fire Salt in the coating and reduce the hot sauce in the butter sauce. You can also add more butter or a little honey to mellow the heat.
What is the correct bake time and safe internal temperature?
Bake at 450°F about 20 to 25 minutes per side when using an oven. Use a meat thermometer and remove wings when they reach 165°F. Air fryer times will be shorter, so check earlier.
How should I store and reheat leftover wings?
Refrigerate in an airtight container for 3 to 4 days or freeze up to 3 months. Reheat in a 350 to 375°F oven for 10 to 15 minutes or in an air fryer at 350°F for 5 to 8 minutes until 165°F to keep them crispy.
Can I change the sauce or scale the recipe for a crowd?
Yes. For more wings, multiply the sauce ingredients proportionally. For different flavors, add honey for sweet heat, garlic for depth, or lime for brightness. Serve extra sauce on the side so guests can adjust heat.
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