Pin it I was never confident making wings at home until a friend showed me the baking powder trick on a rainy Sunday afternoon. We were supposed to grill outside, but the weather had other plans, so we improvised in the kitchen. The wings came out so shatteringly crisp that I actually laughed out loud when I bit into the first one. That glaze, sticky and bright with heat, clung to every ridged edge. I've been making them this way ever since, and they disappear faster than I can plate them.
The first time I made these for a small gathering, I doubled the batch thinking there would be leftovers. There weren't. My neighbor kept coming back to the kitchen island, pretending to look for napkins but really just grabbing another wing. By halftime, the platter was empty, and I found myself wishing I'd tripled the recipe. That's when I realized these weren't just good, they were the kind of good that starts conversations and ends with recipe requests.
Ingredients
- Chicken wings (1 kg): Look for wings that are roughly the same size so they cook evenly, and don't skip separating them at the joints for maximum crispy surface area.
- Baking powder (1 tbsp): This is the secret to crackling skin without frying, make sure it's aluminum-free or the wings can taste metallic.
- Kosher salt (1 tsp): Coarse salt sticks better and seasons more evenly than table salt, plus it helps draw out moisture for crispness.
- Black pepper (½ tsp): Freshly ground makes a noticeable difference in fragrance and sharpness.
- Honey (⅓ cup): The base of the glaze's sweetness, it caramelizes slightly when tossed with hot wings and creates that glossy finish.
- Soy sauce (2 tbsp): Adds salty depth and umami that balances the honey, use low-sodium if you're watching salt levels.
- Sriracha (2 tbsp): Brings the heat and a hint of garlic, but you can swap in gochujang or sambal oelek if that's what you have.
- Rice vinegar (1 tbsp): Cuts through the richness with a gentle tang, don't use white vinegar as it's too harsh.
- Sesame oil (1 tsp): A little goes a long way, it adds a toasty, nutty aroma that ties the glaze together.
- Garlic (2 cloves, minced): Fresh is best here, the sharpness mellows beautifully as the glaze simmers.
- Ginger (1 tsp, grated): Fresh ginger brings warmth and brightness, ground ginger just doesn't deliver the same punch.
- Sesame seeds (2 tbsp): Toasted seeds add a gentle crunch and visual appeal, they're the finishing touch that makes the platter look intentional.
- Spring onions (2, sliced): Fresh and sharp, they cut through the sweetness and add a pop of color that makes everything look alive.
Instructions
- Prep the Oven and Rack:
- Preheat your oven to 220°C (425°F) and line a baking sheet with foil, then set a wire rack on top. The rack lets air circulate under the wings so they crisp up all over instead of steaming in their own drippings.
- Dry and Season the Wings:
- Pat the wings completely dry with paper towels, any moisture will fight against crispness. Toss them in a large bowl with the baking powder, salt, and pepper until every piece is evenly coated in a light, gritty layer.
- Bake Until Golden:
- Arrange the wings in a single layer on the rack, making sure they don't touch. Bake for 40 to 45 minutes, flipping them halfway through so both sides get that deep golden color and crackly texture.
- Make the Glaze:
- While the wings bake, combine honey, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat. Stir frequently and let it simmer for 3 to 4 minutes until it thickens just enough to coat the back of a spoon, then take it off the heat.
- Toss and Coat:
- Once the wings are crispy, transfer them to a large bowl and pour the warm glaze over them. Toss gently but thoroughly so every wing gets covered in that sticky, glossy coating.
- Garnish and Serve:
- Move the glazed wings to a serving platter and scatter sesame seeds and sliced spring onions over the top. Serve them hot while the glaze is still tacky and the edges are crisp.
Pin it There's a moment right after you toss the wings in the glaze when the kitchen smells like honey, garlic, and toasted sesame all at once. It's the moment when everyone in the house starts drifting toward the kitchen, asking when they'll be ready. That's when I know I've done something right, not just cooked a recipe, but created something that pulls people together without them even realizing it.
How to Store and Reheat Leftovers
If you somehow have leftovers, store them in an airtight container in the fridge for up to three days. Reheat them in a 200°C (400°F) oven on a wire rack for about 10 minutes to bring back some of that crispness, microwaving will make them soggy and sad. You can also toss them in a hot skillet for a few minutes if you're in a rush, though the oven method is always better.
Customizing the Heat and Sweetness
The glaze is forgiving and easy to adjust based on who you're feeding. If you want more heat, add extra sriracha or a pinch of red pepper flakes to the saucepan while it simmers. For a milder version, cut the chili sauce in half and add a touch more honey or even a splash of orange juice for brightness. I've also swapped honey for maple syrup when I wanted a deeper, almost smoky sweetness, and it worked beautifully.
Serving Suggestions and Pairings
These wings shine on their own, but they're even better with a few thoughtful sides. I like to serve them with cool cucumber sticks, carrot ribbons, and a small bowl of ranch or blue cheese dressing for dipping, though honestly the glaze is so good you don't need much else. A cold lager or a crisp, slightly sweet Riesling cuts through the richness and heat perfectly. If you're feeding a crowd, double the batch and keep them warm in a low oven until you're ready to serve.
- Set out small bowls of extra sesame seeds and sliced spring onions so guests can add more if they want.
- If you're making these for a party, prep and season the wings a few hours ahead, then bake and glaze them just before people arrive.
- Leftover glaze can be stored in the fridge for a week and used on grilled chicken, roasted vegetables, or even drizzled over rice bowls.
Pin it These wings have become my go-to whenever I want to feel like I've really made something special without spending all day in the kitchen. They're proof that a few simple ingredients and one good trick can turn an ordinary evening into something people remember.
Recipe FAQs
- → How do I achieve extra crispy wings?
Coating the wings in baking powder before baking helps draw out moisture, resulting in a crispier skin once baked at high heat.
- → Can I adjust the spice level of the glaze?
Yes, increasing the amount of sriracha or adding red pepper flakes will boost the heat in the honey-chili glaze.
- → What is the best temperature to bake the wings?
Baking the wings at 220°C (425°F) ensures they become golden and crispy within 40-45 minutes.
- → Are there alternative sweeteners to honey for the glaze?
Maple syrup can be used instead of honey to provide a different kind of sweetness in the glaze.
- → What garnishes enhance the flavor and texture?
Sprinkling sesame seeds and finely sliced spring onions adds a nutty crunch and fresh bite to the dish.