Crispy Honey-Chili Wings (Printable)

Golden, crispy baked wings coated with a sticky honey-chili glaze and garnished with sesame and spring onions.

# What You 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

# Directions:

01 - Heat oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - Pat chicken wings dry using paper towels. In a large bowl, toss wings with baking powder, kosher salt, and black pepper until well coated.
03 - Arrange wings in a single layer on the wire rack. Bake 40 to 45 minutes, flipping halfway through, until golden brown and crisp.
04 - 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 warm glaze over them and toss thoroughly to coat all pieces evenly.
06 - Arrange glazed wings on a serving platter. Sprinkle with sesame seeds and sliced spring onions before serving.

# Expert Tips:

01 -
  • The baking powder trick gives you crispy skin without deep frying, so you skip the oil splatter and guilt.
  • The glaze clings to every ridge and tastes like the perfect balance of sweet, salty, and just enough burn.
  • You can prep everything in under twenty minutes, then let the oven do the work while you set up drinks or argue about the playlist.
02 -
  • If you skip drying the wings, the baking powder won't work its magic and you'll end up with steamed skin instead of crispy crunch.
  • Don't pour the glaze on the baking sheet—toss in a bowl so the wings get coated evenly and the rack stays clean for next time.
  • Let the glaze cool for about thirty seconds before tossing, or it'll slide right off instead of clinging to the wings.
03 -
  • Use a wire rack instead of baking directly on the sheet—it's the difference between soggy bottoms and all-over crunch.
  • Toss the wings in the glaze while both are still warm so the sauce clings and caramelizes slightly as it cools.
  • If you're making a big batch, work in batches and keep the first ones warm in a low oven while you finish the rest.
Go Back