Crispy Honey-Chili Wings (Printable)

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

# Ingredient List:

→ 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

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - Pat chicken wings dry with paper towels. Toss wings with baking powder, kosher salt, and black pepper in a large bowl until evenly coated.
03 - Arrange the wings in a single layer on the wire rack. Bake for 40 to 45 minutes, flipping halfway through, until golden and crispy.
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, then remove from heat.
05 - Transfer crispy wings to a large bowl. Pour the warm glaze over and toss to coat evenly.
06 - Place glazed wings on a serving platter. Sprinkle with sesame seeds and finely sliced spring onions.

# Expert Advice:

01 -
  • They bake instead of fry, so your kitchen stays clean and you skip the oil splatter.
  • The glaze clings to every crevice, giving you that sticky-finger satisfaction without the guilt of deep frying.
  • You can dial the heat up or down depending on who's eating, making them crowd-proof.
02 -
  • Drying the wings is not optional, I skipped it once and ended up with soggy skin that no amount of baking could save.
  • Don't crowd the pan or they'll steam instead of roast, use two racks if you need to.
  • The glaze will seem thin at first but it thickens fast, pull it off the heat as soon as it coats your spoon or it'll turn into candy.
03 -
  • Use aluminum-free baking powder or you'll get a metallic aftertaste that ruins the glaze.
  • Flip the wings exactly once at the halfway mark, more flipping means more heat loss and longer cook times.
  • Taste the glaze before tossing and adjust the sriracha or honey to match your crowd's heat tolerance.
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