Crispy Honey Chili Wings (Printable Version)

Baked chicken wings with a sticky honey and chili glaze, finished with sesame seeds and spring onions.

# What You’ll 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 other 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

# Method:

01 - Preheat the oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - Pat wings dry using paper towels. In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 40 to 45 minutes, flipping halfway through, until they are golden and crisp.
04 - While wings bake, combine honey, soy sauce, sriracha, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Simmer over medium heat, stirring frequently, until slightly thickened, about 3 to 4 minutes. Remove from heat.
05 - Transfer crispy wings to a large bowl. Pour the warm glaze over them and toss thoroughly to coat each piece evenly.
06 - Arrange glazed wings on a serving platter. Sprinkle with sesame seeds and sliced spring onions before serving.

# Expert Hints:

01 -
  • The baking powder trick gives you restaurant-quality crispy skin without a deep fryer.
  • The glaze clings to every ridge and crevice, delivering sweet heat in every bite.
  • They taste even better than takeout and you control exactly how spicy they get.
  • Minimal prep means more time with your guests and less time stressing in the kitchen.
02 -
  • Drying the wings thoroughly is non-negotiable, any moisture will prevent the skin from crisping no matter how hot your oven is.
  • Don't skip the wire rack, baking directly on the sheet will leave you with soggy bottoms and uneven texture.
  • Toss the wings in the glaze right before serving, if they sit too long the coating softens the crispy skin.
03 -
  • For an even crispier result, refrigerate the seasoned wings uncovered for an hour before baking to dry out the skin further.
  • Make the glaze ahead and store it in the fridge, it reheats beautifully and saves you time on the day of serving.
  • Use kitchen shears to separate the wings instead of a knife, it's faster and gives you more control.
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