Spicy Butterscotch Wings Recipe
Spicy Butterscotch Wings Recipe photo by Taste of Home
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Spicy Butterscotch Wings Recipe

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We love big-time spicy chicken wings. I do a caramel sauce to balance the heat, but you could also glaze the wings with melted brown sugar. —Nuraniza Salazar, Westminster, Colorado
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 10 servings


  • 2 pounds chicken wings
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons Sriracha Asian hot chili sauce
  • 1 teaspoon pepper
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup 2% milk, warmed
  • 2 tablespoons butter
  • 1 tablespoon butter
  • 1/2 cup panko (Japanese) bread crumbs
  • 2 green onions sliced diagonally, divided
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 red bird's eye chili peppers, minced, optional

Nutritional Facts

2 pieces : 199 calories, 11g fat (4g saturated fat), 39mg cholesterol, 625mg sodium, 15g carbohydrate (12g sugars, 0 fiber), 11g protein.


  1. Preheat oven to 400°. Using a sharp knife, cut through the two wing joints; discard wing tips. Combine next seven ingredients; add wings and toss to coat.
  2. Line a 15x10-in. pan with foil; grease with cooking spray. Bake wings in prepared pan 10 minutes; reduce heat to 350° and bake until juices run clear, 12-15 minutes. Remove from oven; keep warm.
  3. Meanwhile, in a small skillet, spread sugar; cook, without stirring, over medium heat until it begins to melt. Gently drag melted sugar to center of pan so it melts evenly. Cook, without stirring, until melted sugar turns amber. Carefully stir in warm milk and butter. Simmer, stirring frequently, until thickened, 5-7 minutes. Keep warm.
  4. In a large skillet over medium heat, melt butter; add bread crumbs, one green onion, garlic, salt and pepper. Cook and stir until bread crumbs are golden brown, about 2 minutes. Set aside.
  5. To serve, toss wings in butterscotch sauce. Sprinkle with crumb topping, remaining green onion and sliced peppers, if desired. Serve hot. Yield: 10 servings.
Originally published as Spicy Butterscotch Wings in Taste of Home November 2016, p86

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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justmbeth User ID: 1196484 255487
Reviewed Oct. 16, 2016

"These were beautiful and absolutely fabulous! Wings just had a hit of sweetness that complimented the subtle spice. I omitted the red bird's eye chili peppers as those are not available in the area and instead topped with some sliced jalapenos. I like my wings crispy so I cooked about 15 mins at 400 then about 25 at 350."

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