Dutch Oven Hot Peglegs and Wings Chicken
Turn up the heat with this bold and flavorful Dutch Oven Hot Peglegs and Wings Chicken! Perfectly seasoned drumsticks and wings are seared to golden perfection, then baked to tender, juicy glory in a rich, buttery hot sauce glaze with a touch of honey for sweetness. This one-pot wonder uses a blend of spices like smoky paprika and cayenne pepper to create a crave-worthy kick, making it the ultimate crowd-pleaser for game day, parties, or family dinners. The Dutch oven locks in moisture and ensures even cooking, while the final bake caramelizes the sauce for a finger-licking finish. Garnish with fresh parsley and serve alongside celery sticks, coleslaw, or warm rolls for a complete meal that’s guaranteed to impress. Perfect for those craving spicy chicken recipes and Dutch oven meals!
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Recipe Information
Ingredients
- 6 pieces chicken drumsticks
- 6 pieces chicken wings
- 4 tablespoons unsalted butter
- 1 cup hot sauce
- 2 tablespoons honey
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken drumsticks and wings dry with paper towels to ensure a crispy exterior during cooking.
In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Rub the spice mixture evenly over the drumsticks and wings to season them thoroughly.
Heat the Dutch oven on medium heat and add the vegetable oil. Once the oil is shimmering, sear the chicken pieces in batches until golden brown on all sides, about 2-3 minutes per side. Remove the chicken and set aside.
Melt the butter in the same Dutch oven over medium heat. Once melted, add the hot sauce and honey, stirring well to form a smooth sauce. Bring the mixture to a simmer.
Return the seared chicken pieces to the Dutch oven, ensuring they are evenly coated in the sauce.
Cover the Dutch oven with its lid and place it in the preheated oven. Bake for 30 minutes.
Remove the lid from the Dutch oven and bake for an additional 10-15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Carefully remove the Dutch oven from the oven and give the chicken a final glaze in the sauce.
Transfer the hot peglegs and wings to a serving platter, spooning any remaining sauce over the chicken. Garnish with freshly chopped parsley, if desired.
Serve hot with your favorite sides like celery sticks, coleslaw, or warm dinner rolls.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 35.4 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 9939 mg | 432% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 35.2 g | ||
| Protein | 199.1 g | 398% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 180 mg | 14% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2092 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
