Save The smell hit me before I even opened the oven door, a sticky, caramelized sweetness cutting through the heat. I'd been skeptical about using baking powder on chicken wings until a neighbor swore it was the secret to crunch without a deep fryer. That first batch came out so crispy I stood at the counter eating three before I even thought about plating them. The glaze pooled at the bottom of the bowl, glossy and amber, clinging to every ridge and crevice of the wings.
I made these for a birthday gathering last spring, doubling the batch because I'd learned my lesson about running out. My friend's kid, who claimed he didn't like spicy food, ate six wings and asked if I could teach his mom the recipe. Watching people lick their fingers and go quiet for a moment while they chew is one of the best compliments a cook can get.
Ingredients
- Chicken wings (1 kg, separated): Look for wings that are roughly the same size so they cook evenly, and never skip the drying step or you'll lose that crispness.
- Baking powder (1 tbsp, aluminum-free): This is the magic ingredient that dries out the skin and creates an incredible crackle, just make sure it's aluminum-free or you might taste bitterness.
- Kosher salt (1 tsp): Seasons the wings from the inside out and helps draw moisture to the surface where the baking powder works its magic.
- Black pepper (½ tsp, freshly ground): Adds a subtle warmth that plays nicely with the glaze without competing with the chili heat.
- Honey (⅓ cup): The base of the glaze, bringing viscosity and a floral sweetness that balances the fire.
- Soy sauce (2 tbsp): Contributes umami depth and a salty backbone that keeps the honey from being cloying.
- Sriracha (2 tbsp): Delivers the heat with a garlicky tang, but feel free to dial it up or swap in your favorite chili sauce.
- Rice vinegar (1 tbsp): Cuts through the richness with a clean, gentle acidity that brightens every bite.
- Sesame oil (1 tsp): A small pour goes a long way, adding a toasted, nutty aroma that makes the glaze feel complete.
- Garlic (2 cloves, minced): Fresh garlic blooms in the warm glaze and fills the kitchen with the kind of smell that makes people wander in asking what's cooking.
- Ginger (1 tsp, grated): A little zing and floral heat that plays beautifully with the honey and chili.
- Sesame seeds (2 tbsp): Toasted nuttiness and a slight crunch that makes the wings look as good as they taste.
- Spring onions (2, sliced): A fresh, sharp finish that cuts the richness and adds a pop of color.
Instructions
- Prep the oven and rack:
- Preheat to 220°C (425°F), line your baking sheet with foil, and set a wire rack on top so air circulates under the wings. This setup is the difference between soggy bottoms and all-over crispiness.
- Coat the wings:
- Pat them completely dry with paper towels, any moisture is the enemy of crunch. Toss in a large bowl with the baking powder, salt, and pepper until every piece is lightly dusted.
- Bake until golden:
- Arrange the wings in a single layer on the rack, making sure they don't touch. Bake for 40 to 45 minutes, flipping them halfway through, until the skin is deep golden and crackling.
- Make the glaze:
- While the wings bake, combine honey, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer over medium heat, stirring often, until the glaze thickens slightly, about 3 to 4 minutes, then pull it off the heat.
- 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 gets sticky and glossy.
- Garnish and serve:
- Pile the glazed wings onto a serving platter, then scatter sesame seeds and sliced spring onions over the top. Serve immediately while they're still warm and crackling.
Save There's something about passing a platter of these wings around a table and watching hands reach in without hesitation. It's the kind of food that breaks the ice, starts conversations, and makes people forget they were supposed to be saving room for dinner. I've seen these wings turn a quiet Tuesday into a celebration.
Getting the Crispiest Skin
The wire rack is your best friend here because it lets heat reach every side of the wing at once. If you skip it and bake directly on the sheet, the underside steams and turns rubbery. I learned this the hard way after serving a batch that looked gorgeous on top but disappointed underneath. Pat the wings dry, use the rack, and resist the urge to crowd them.
Adjusting the Heat Level
Two tablespoons of sriracha gives you a noticeable but friendly heat that most people enjoy. If you're cooking for spice lovers, bump it up to three tablespoons or add a pinch of red pepper flakes to the glaze. For a milder version, cut the sriracha in half and let the honey and garlic take center stage.
Serving and Pairing Ideas
These wings shine on their own, but they're even better with a cold lager or a slightly sweet Riesling to balance the heat. I like to serve them with a simple cucumber salad or pickled vegetables to cut through the richness.
- Double the glaze recipe if you want extra for dipping or drizzling over rice.
- Leftovers reheat beautifully in a hot oven for about 10 minutes, just don't microwave them or you'll lose the crunch.
- Try maple syrup instead of honey for a deeper, more earthy sweetness that's especially nice in the fall.
Save These wings have become my go-to whenever I need to feed a crowd without spending the whole day in the kitchen. They're proof that a little heat, a little sweetness, and a lot of crunch can turn something simple into something people remember.
Recipe Questions & Answers
- → How do I get crispy skin on the wings?
Coating the wings with baking powder helps dry out the skin and promotes a crispy texture when baked at a high temperature.
- → Can I adjust the spice level of the glaze?
Yes, increasing the amount of chili sauce or adding red pepper flakes will boost the heat, while reducing them softens the spice.
- → What alternatives can I use for honey in the glaze?
Maple syrup works well as a substitute, offering a different kind of sweetness without overpowering the glaze.
- → How can I serve these wings best?
Serve them hot, garnished with sesame seeds and spring onions, making an ideal appetizer for game days or parties.
- → Is it necessary to use a wire rack when baking?
Using a wire rack allows air circulation around the wings, which helps the skin crisp up evenly during baking.