Food & Drink

Deviled Chicken Wings

Excerpted from Sheila Lukins and Peter Kaminsky’s Celebrate!.
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Halloween is a day to set inhibitions aside and give the imagination free rein. Normally conservative co-workers show up at the office in outrageous costumes. Frankensteins, fairies, Glindas, and godfathers walk down the street in broad daylight. Shopkeepers arrange jars of candy for the local trick- or-treaters—young and old—and cities like New York and San Francisco host huge, joyous, wacky ghost and goblin parades. The giddy revelry of Halloween in Manhattan makes me want to cook up some devilishly hot dishes for friends—as long as they show up in costume.

Deviled chicken wings are great for picking up, sucking all the meat off the bones, and licking the sauce off your fingers. And these have a great spicy kick to them. Sweet, sour, salty, hot—every basic taste is present . . . in force!


Deviled Chicken Wings

Print Recipe


  • 5 pounds chicken wings, wing tips snipped off, rinsed and patted dry
  • 1 tablespoon finely minced garlic
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 to 2 teaspoons Tabasco sauce, to taste
  • 1 teaspoon chili powder
  • ½ teaspoon paprika, plus more for dusting
  • Coarse (kosher) salt, to taste
  • 1 small red onion, cut into ¼-inch dice, or 4 scallions, including 3 inches green, thinly sliced on the diagonal, for garnish



Preheat the oven to 375°F.


Place the chicken wings in a large bowl, scatter the garlic over them, and toss.


Melt the butter in the olive oil in a small saucepan over low heat. Allow to cool slightly, and then whisk in the mustard, lemon juice, Worcestershire sauce, Tabasco sauce, chili powder, the ½ teaspoon paprika, and salt to taste. Pour the mixture over the chicken wings and toss, coating the wings well.


Divide the wings between two shallow baking dishes and bake for 30 minutes. Reduce the heat to 350°F and continue to bake until the wings are deep golden brown and cooked through, about 30 minutes more. Arrange them on a decorative platter, sprinkle with salt, and lightly dust with paprika. Garnish with the onion and serve.

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