Crispy Honey-Chili Chicken Wings (Printable)

Golden baked wings tossed in a sweet, spicy honey-chili glaze, garnished with sesame and spring onions.

# What You Need:

→ Chicken

01 - 2.2 lbs chicken wings, separated at joints, tips removed
02 - 1 tbsp aluminum-free baking powder
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper

→ Glaze

05 - ⅓ cup honey
06 - 2 tbsp soy sauce
07 - 2 tbsp sriracha or preferred chili sauce
08 - 1 tbsp rice vinegar
09 - 1 tsp sesame oil
10 - 2 garlic cloves, minced
11 - 1 tsp fresh ginger, grated

→ Garnish

12 - 2 tbsp sesame seeds
13 - 2 spring onions, finely sliced

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with foil and place a wire rack over it.
02 - Pat chicken wings dry using paper towels. Toss evenly with baking powder, kosher salt, and black pepper in a large bowl.
03 - Arrange wings in a single layer on the wire rack. Bake for 40 to 45 minutes, flipping halfway through, until wings turn golden brown and crispy.
04 - While wings bake, combine honey, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer over medium heat, stirring frequently, until glaze thickens slightly, approximately 3 to 4 minutes. Remove from heat.
05 - Transfer baked wings to a large bowl. Pour the warm glaze over them and toss thoroughly to ensure even coating.
06 - Place glazed wings onto a serving platter. Sprinkle with sesame seeds and sliced spring onions before serving.

# Expert Suggestions:

01 -
  • They get genuinely crispy in the oven without any deep frying or messy oil splatter.
  • The glaze strikes that perfect balance between sweet honey and punchy chili heat that keeps you reaching for one more.
  • You can prep them ahead and just toss them in the glaze right before serving, which makes hosting so much easier.
02 -
  • Drying the wings thoroughly is non-negotiable, I once skipped this step in a hurry and the skin turned rubbery instead of crisp.
  • Don't crowd the wings on the rack or they'll steam each other and lose that crunch you're working so hard to achieve.
  • Make the glaze while the wings bake so it's still warm when you toss them, cold glaze won't coat evenly and can seize up.
03 -
  • For maximum crispness, let the seasoned wings sit uncovered in the fridge for an hour before baking, this dries the skin even more.
  • If your oven runs hot, check the wings at 35 minutes to avoid burning the tips, every oven is different and knowing yours makes all the difference.
  • Double the glaze recipe if you like your wings extra saucy, you can always toss the wings in half and serve the rest on the side for dipping.
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