Save I used to think chicken wings were strictly takeout territory until a friend canceled plans and I had a tray of defrosted wings staring me down. I tossed them with baking powder on a hunch I'd read somewhere, cranked the oven high, and crossed my fingers. When they came out shatteringly crisp without a drop of oil, I knew I'd stumbled onto something good. The glaze came together while they baked, filling the kitchen with garlic and ginger steam that made waiting almost impossible.
The first time I made these for a group, I watched everyone go quiet mid-conversation, licking their fingers and reaching for more. One friend asked if I'd ordered them secretly, which might be the best compliment I've ever gotten. Since then, they've become my default whenever I need to feed people without fussing, and I've yet to see a single wing left behind.
Ingredients
- Chicken wings: Look for wings that are roughly the same size so they cook evenly, and don't skip drying them thoroughly or they won't crisp up properly.
- Baking powder: This is the secret to crackling skin without a fryer, but make sure it's aluminum-free or you might taste bitterness.
- Kosher salt: It seasons deeply and helps draw moisture to the surface, which then evaporates into crunch.
- Black pepper: Freshly ground makes a real difference here, adding a sharp bite that balances the sweet glaze.
- Honey: Use the runny kind, not the crystallized stuff, so it melts into the glaze smoothly.
- Soy sauce: Adds salty umami depth that keeps the sweetness from taking over completely.
- Sriracha: You can swap in any chili sauce you like, but sriracha brings a garlicky tang I've come to rely on.
- Rice vinegar: Cuts through the honey with a clean brightness that keeps each bite interesting.
- Sesame oil: Just a teaspoon perfumes the whole glaze with a toasty, nutty warmth.
- Garlic and ginger: Fresh is non-negotiable, the jarred stuff tastes flat and won't give you that aromatic punch.
- Sesame seeds and spring onions: They add crunch and color, turning a pile of wings into something that looks like you tried.
Instructions
- Prep the oven and rack:
- Set your oven to 220°C (425°F) and line a baking sheet with foil, then nestle a wire rack on top. The rack lets hot air circulate underneath, so the wings crisp all over instead of steaming in their own drippings.
- Coat the wings:
- Pat each wing completely dry with paper towels, any moisture is the enemy of crunch. Toss them in a large bowl with baking powder, salt, and pepper until every surface is dusted, it might look chalky but that's exactly what you want.
- Bake:
- Spread the wings in a single layer on the rack, leaving space between each one. Bake for 40 to 45 minutes, flipping them halfway through, until they're deep golden and the skin shatters when you tap it with tongs.
- Make the glaze:
- While the wings are in the oven, combine honey, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer over medium heat, stirring often, until the mixture thickens just enough to coat the back of a spoon, about 3 to 4 minutes.
- Toss and serve:
- When the wings are done, slide them into a large bowl and pour the warm glaze over top. Toss with tongs until every wing is glossy, then pile them onto a platter and shower with sesame seeds and spring onions.
Save There's something about watching people hover around the platter, trying to act casual while sneaking another wing, that makes all the prep worth it. It stopped being just a recipe and started being the thing I make when I want people to feel welcome without saying much at all.
How to Store and Reheat
Leftover wings keep in the fridge for up to three days in an airtight container, though they lose some crispness. Reheat them in a 200°C (400°F) oven on a wire rack for about 10 minutes to revive the texture, microwaving turns them rubbery. If you have extra glaze, store it separately and brush it on during reheating for a fresh sticky coat.
Variations Worth Trying
Swap the honey for maple syrup if you want a deeper, woodsier sweetness that pairs beautifully with bourbon. For a smokier kick, stir a teaspoon of smoked paprika into the baking powder mixture before coating the wings. I've also added a tablespoon of lime juice to the glaze when I'm craving something brighter and more tropical, it works surprisingly well with the ginger.
Serving Suggestions
These wings shine alongside a crisp cucumber salad or quick pickled vegetables to cut the richness. A cold lager or a slightly sweet Riesling balances the heat without fighting it. If you're laying out a spread, add some steamed jasmine rice and roasted broccoli to turn them into a full meal.
- Set out wet wipes or extra napkins, things will get messy in the best way.
- Double the glaze if you're serving a crowd, some people like to dip as they go.
- Make the wings ahead and glaze them just before serving so they stay crisp.
Save Once you've made these a few times, you'll start tweaking the glaze without measuring, adding a little more chili here or vinegar there until they taste exactly like yours. That's when you know you've made them enough times to call them home.
Recipe FAQs
- → How do I get the wings extra crispy?
Coating the wings lightly with baking powder and baking on a wire rack at a high temperature helps achieve maximum crispiness by drawing out moisture and allowing hot air circulation.
- → Can I substitute honey in the glaze?
Yes, maple syrup can be used as a substitute for honey to provide a different sweetness profile while maintaining glaze consistency.
- → What is the best way to apply the glaze evenly?
Pour the warm glaze over the baked wings in a large bowl and gently toss to ensure every piece is coated with the sticky sauce.
- → How do the sesame seeds and spring onions enhance the dish?
Toasted sesame seeds add a nutty crunch while thinly sliced spring onions contribute fresh, crisp notes that complement the glaze's sweet and spicy flavors.
- → Is soy sauce essential in the glaze?
Soy sauce adds depth and a savory umami taste to balance the sweetness and heat in the glaze, making it a key ingredient for flavor harmony.