Save The smell hit me before I even opened the oven door. Sweet honey caramelizing, chili heat curling through the air, and that unmistakable crackle of skin turning golden. I was hosting a small gathering and needed something that felt special but wouldn't chain me to the stove. These wings became my answer. Now, every time I make them, someone asks for the recipe before they've even finished their first piece.
I made these for a football watch party once, and by halftime the platter was empty. People were licking their fingers, eyeing the last wing like it was a prize. My friend swore she didn't even like chicken wings until she tried these. That's when I knew I had something worth keeping in my rotation.
Ingredients
- 1 kg chicken wings, separated at joints, tips removed: The foundation of everything, choose wings that are roughly the same size so they cook evenly and you don't end up with some burnt and others undercooked.
- 1 tbsp baking powder (aluminum-free): This is the secret to crispy skin without frying, it raises the pH and helps the skin brown beautifully, just make sure it's aluminum-free or you'll taste bitterness.
- 1 tsp kosher salt: Seasons the meat from the outside in and helps draw out moisture for that perfect crunch.
- ½ tsp freshly ground black pepper: Adds a subtle bite that balances the sweetness of the glaze.
- ⅓ cup honey: The sticky sweet base of the glaze, it coats each wing like amber and caramelizes just enough to add depth.
- 2 tbsp soy sauce: Brings umami and saltiness that cuts through the honey and makes the flavor more complex.
- 2 tbsp sriracha or other chili sauce: The heat that keeps things interesting, adjust this based on your crowd's tolerance.
- 1 tbsp rice vinegar: A bright tang that keeps the glaze from being cloying and adds a little sharpness.
- 1 tsp sesame oil: Just a whisper of it adds a toasty, nutty aroma that makes the whole dish smell incredible.
- 2 garlic cloves, minced: Pungent and aromatic, it mellows as it simmers and adds savory warmth.
- 1 tsp fresh ginger, grated: Spicy, floral, and bright, it wakes up the glaze and adds a layer of freshness.
- 2 tbsp sesame seeds: Toasted and nutty, they add a little crunch and visual appeal.
- 2 spring onions, finely sliced: A fresh, sharp finish that cuts through the richness and adds color.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 220°C (425°F) and line a baking sheet with foil, then place a wire rack on top. The rack lets hot air circulate around the wings so they crisp up on all sides instead of steaming in their own juices.
- Dry and Season the Wings:
- Pat each wing completely dry with paper towels, moisture is the enemy of crispiness. Toss them in a large bowl with baking powder, salt, and black pepper until every piece is evenly coated in a thin, powdery layer.
- Bake Until Golden:
- Arrange the wings in a single layer on the rack, making sure they're not touching. Bake for 40 to 45 minutes, flipping them halfway through, until the skin is deeply golden and audibly crispy when you tap it with tongs.
- Simmer the Glaze:
- While the wings bake, combine honey, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Bring it to a gentle simmer over medium heat, stirring frequently, until it thickens just enough to coat the back of a spoon, about 3 to 4 minutes.
- Toss and Coat:
- Transfer the hot, crispy wings to a large bowl and pour the warm glaze over them. Toss gently but thoroughly so every wing is slicked with that glossy, sticky coating.
- Garnish and Serve:
- Move the glazed wings to a serving platter and shower them with sesame seeds and spring onions. Serve them immediately while they're still warm and the glaze is at its stickiest.
Save There was a night when I doubled the batch and still ran out. My neighbor came over just to drop off a book and ended up staying for three wings and a beer. We stood in the kitchen, napkins in hand, laughing about how something so simple could feel like such a win. That's the magic of these wings.
Making Them Your Own
If honey isn't your thing, maple syrup works beautifully and adds a deeper, almost smoky sweetness. For more heat, stir in red pepper flakes or swap the sriracha for gochujang. I've also used lime juice instead of rice vinegar when I wanted a brighter, more citrusy glaze. Trust your palate and adjust as you go.
What to Serve Alongside
These wings shine brightest with something cool and crunchy to balance the sticky heat. A simple slaw with cabbage, carrots, and a tangy dressing works wonders. I've also served them with cucumber sticks, pickled radish, or even a cold Asian-style noodle salad. A cold lager or a crisp Riesling cuts through the richness and keeps things refreshing.
Storage and Reheating
Leftover wings can be stored in an airtight container in the fridge for up to three days. To bring back some of that crispiness, reheat them in a hot oven or air fryer rather than the microwave. The glaze will caramelize again and the skin will firm up, though they're never quite as perfect as fresh from the oven.
- Let wings cool completely before refrigerating to avoid condensation that makes them soggy.
- Reheat at 200°C (400°F) for about 10 minutes, flipping once halfway through.
- If the glaze has dried out, brush on a little extra honey mixed with soy sauce before reheating.
Save These wings have become my go-to whenever I want to impress without the stress. They deliver every time, and watching people reach for just one more is all the proof I need that they're worth making again and again.
Recipe FAQs
- → How do you get chicken wings extra crispy?
Coating the wings with baking powder before baking helps draw out moisture and creates a crispy skin when cooked at high heat.
- → Can the honey-chili glaze be adjusted for heat?
Yes, increasing the amount of chili sauce or adding red pepper flakes will boost the spiciness of the glaze.
- → What side dishes pair well with these wings?
Cold lagers or a crisp Riesling complement the sweet and spicy flavors nicely. Fresh vegetable sticks or coleslaw also work well.
- → Is it necessary to use a wire rack during baking?
A wire rack allows air to circulate around the wings, helping them crisp evenly on all sides.
- → Can maple syrup replace honey in the glaze?
Yes, maple syrup can be used as a substitute to provide a different sweetness and depth of flavor.