Save to Pinterest I was standing at my kitchen counter on a Saturday morning, staring at a tray of pale, floppy wings I'd just pulled from the oven. They looked sad. A friend had mentioned baking powder once in passing, something about crispiness, and I figured I had nothing to lose. I dusted them, cranked the heat, and went back in. Forty minutes later, I had wings so crackling and golden I actually laughed out loud. That little white powder became my secret weapon.
The first time I made these for a group, I set the platter down and stepped back. Within two minutes, there were only bones left and someone asked if I'd made extra. I hadn't. Now I always double the batch, and I've learned to hide a few in the back of the oven for myself before anyone notices.
Ingredients
- Chicken wings: Look for wings already split into drumettes and flats to save time, and always pat them bone-dry or the baking powder won't work its magic.
- Baking powder: This is the key to that crackling skin, make sure it's aluminum-free or you'll taste metal.
- Kosher salt: Coarse salt sticks better and seasons more evenly than fine table salt.
- Black pepper: Freshly ground makes a difference, it's sharper and more aromatic.
- Honey: Use raw or regular, just avoid anything labeled light or it won't cling properly.
- Soy sauce: Low-sodium works if you're watching salt, but regular gives better depth.
- Sriracha: Any chili sauce works, but sriracha has that perfect balance of heat and tang.
- Rice vinegar: Cuts through the sweetness and keeps the glaze from being cloying.
- Sesame oil: A few drops go a long way, too much and it overpowers everything else.
- Garlic and ginger: Fresh only, the jarred stuff turns bitter when you simmer it down.
- Sesame seeds and spring onions: They add crunch and color, plus they make the wings look like you tried harder than you did.
Instructions
- Prep the Oven and Rack:
- Line your baking sheet with foil and set a wire rack on top so air circulates under the wings. This keeps the bottoms from steaming and getting soggy.
- Dry and Season the Wings:
- Pat each wing completely dry with paper towels, any moisture will ruin the crisp. Toss them in a bowl with baking powder, salt, and pepper until every piece is lightly dusted.
- Bake Until Golden:
- Arrange wings in a single layer on the rack and slide into a hot oven. Flip them halfway through so both sides get that deep golden crackle.
- Simmer the Glaze:
- While the wings bake, combine honey, soy sauce, sriracha, vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer gently until it thickens just enough to coat the back of a spoon, 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 with tongs until every wing is sticky and shining.
- Garnish and Serve:
- Pile them onto a platter and scatter sesame seeds and spring onions on top. Serve immediately while they're still warm and crackling.
Save to Pinterest One night, my neighbor wandered over just as I pulled these from the oven. She picked one up, took a bite, and closed her eyes. She didn't say anything for a moment, just chewed slowly and smiled. That's when I knew this recipe was a keeper.
Making Them Your Own
If honey isn't your thing, swap it for maple syrup or even agave, the glaze will still cling and caramelize beautifully. For a smokier kick, add a dash of smoked paprika to the dry rub or a few drops of liquid smoke to the glaze. I've also used gochujang instead of sriracha when I want deeper, funkier heat.
What to Serve Alongside
These wings are rich and sticky, so I like to balance them with something cool and crunchy. A simple cabbage slaw with lime and cilantro works perfectly, or even just carrot and cucumber sticks with a side of ranch. If you're feeding a crowd, set out pickled vegetables or a cold noodle salad to cut through the sweetness.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though they rarely last that long. To reheat, spread them on a baking sheet and warm in a hot oven for about 10 minutes, the glaze will bubble back up and the skin will crisp again. Microwaving turns them rubbery, so resist the temptation.
- Freeze unglazed cooked wings for up to a month, then toss with fresh glaze after reheating.
- Double the glaze recipe if you like your wings extra saucy.
- Serve with napkins, lots of napkins, and maybe a damp towel.
Save to Pinterest These wings have become my go-to for any gathering, and every time I make them, someone asks for the recipe. I always tell them the same thing: dry the wings, trust the baking powder, and don't skimp on the glaze.
Recipe FAQs
- → How do I make chicken wings crispy without frying?
Coating wings with baking powder and baking them on a wire rack allows air circulation, which dries the skin and makes it crispy without oil.
- → What gives the glaze its sticky texture?
The honey thickens upon simmering with soy sauce and vinegar, creating a glossy, sticky coating that clings to the wings.
- → Can I adjust the heat level of the wings?
Yes, increasing the sriracha or adding red pepper flakes to the glaze boosts the spicy kick according to your preference.
- → Why use a wire rack when baking the wings?
The wire rack keeps wings elevated, allowing hot air to circulate for even cooking and crisping the skin on all sides.
- → What garnishes complement these wings best?
Sprinkling toasted sesame seeds and finely sliced spring onions adds texture, flavor, and a fresh finish to the wings.
- → Can I substitute honey in the glaze?
Maple syrup works well as an alternative sweetener, providing a similar consistency and subtle flavor variation.