Oh how I went back and forth about posting this recipe for stovetop spicy chicken wings. On one hand, they are wings and this is a wing blog. That means I should post it. On the other hand, though, every other wing post here is about the kind of wings you’d enjoy at a sports bar or in front of your TV, watching the big game. You know, a wing in one hand and a cold adult beverage in the other. These wings are not those wings. But they are wings and they were good so here we go!
A Classic
I first came across this recipe for stovetop spicy chicken wings in a Facebook post of a vintage ad from the Campbell’s Soup company. The ad was from the 1970s. For some reason it resonated with me. The food looked good and the people eating it looked happy. I wanted to be happy eating it too!
Saucy Wing Goodness
These wings do not come out crunchy but they do come out tasty. The skin isn’t completely bite-thru perfect, but it’s not bad. The sauce is really the star of the dish. The wings get happy in the sauce, making them yummy, moist and tender. The wings do have a good little spicy kick to them. I mean, it does say ‘spicy’ in the name, so you do expect a bit of heat!
This recipe makes a big batch, plenty for a big dinner crowd. Just make plenty of rice. You might need a knife and a fork to eat them without making a big mess. Or do as I did and just dive in! Grab a wing and get to eatin’ good!
I cooked these wings in my large Dutch oven. It’s a beast. Heavy as anything. But it cooks wings and many other things perfectly. Evenly. You can use a ‘normal’ pot instead, just grab a big one!
- OVEN SAFE DESIGN: Withstand temperatures up to…
- EXCELLENT HEAT RETENTION: This heavy-duty cast…
Also try my sticky crispy garlic wings!
Stovetop Spicy Chicken Wings
Equipment
Ingredients
- 16 chicken wings  flats and drumettes separated, tips saved to make stock
- 1 teaspoon cayenne more or less, to taste
- 1 teaspoon paprika more or less, to taste
- 2 tablespoons vegetable oil
- 2 medium onions chopped
- 2 10 3/4 ounce Campbell's Tomato soup
- ½ soup can water
- 2 medium green bell peppers chopped
- hot cooked rice for serving
Instructions
- Rinse the wings and pat dry.
- Place in a large bowl.
- Combine the cayenne and paprika.
- Sprinkle seasoning over chicken and, using your hands, toss and turn to coat well.
- Cover the bowl and refrigerate for 1-4 hours.
- Heat the oil in a Dutch oven or large skillet and add the chicken, working in batches if needed. Brown on both sides and remove to a plate.
- Drain some of the oil. Add the onions and saute until just soft.
- Stir in the soup and 1/2 soup can of water.
- Add the wings and stir. Cover the dish and reduce heat to low. Simmer for 15 minutes, stirring often.
- Add the green bell pepper and stir. Cover and cook another 15-20 minutes or until pepper is just starting to soften and the wings are cooked.
- Serve over hot cooked rice.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more
