Crispy Honey-Chili Wings (Print Version)

Golden baked wings with sticky honey-chili glaze, topped with sesame seeds and fresh 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 grated ginger

→ Garnish

12 - 2 tbsp sesame seeds
13 - 2 spring onions, finely sliced

# How to Prepare:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - Dry chicken wings with 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 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 for 3 to 4 minutes, stirring frequently until slightly thickened. Remove from heat.
05 - Transfer crispy wings to a large bowl. Pour warm glaze over wings and toss well to coat evenly.
06 - Arrange glazed wings on a serving platter. Sprinkle with sesame seeds and sliced spring onions before serving.

# Expert Advice:

01 -
  • The baking powder trick delivers restaurant-level crispiness without any oil splatter or cleanup.
  • That glaze hits every note at once, sweet, spicy, salty, tangy, and somehow keeps you reaching for one more wing.
  • You can prep everything in under twenty minutes and let the oven do the real work while you set up for guests.
02 -
  • Drying the wings thoroughly before coating them is absolutely essential, any lingering moisture will steam the skin instead of crisping it.
  • Don't toss the wings in the glaze until right before serving or the coating will soften and you'll lose that perfect texture contrast.
03 -
  • Make the glaze up to two days ahead and store it in the fridge, then just warm it gently before tossing with the hot wings.
  • If you want even more crunch, let the coated wings sit uncovered in the fridge for an hour before baking to dry out the skin further.
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