Crispy Honey-Chili Chicken Wings (Printable Version)

Golden chicken wings tossed in a sticky honey and chili glaze, baked until perfectly crispy for a flavorful bite.

# 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

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - Pat the chicken wings dry with paper towels. In a large bowl, toss them with baking powder, salt, and black pepper 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 the wings bake, combine honey, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer over medium heat, stirring frequently, until slightly thickened for about 3 to 4 minutes. Remove from heat.
05 - Transfer the hot wings to a large bowl. Pour the warm glaze over them and toss gently to coat evenly.
06 - Move the glazed wings to a serving platter. Sprinkle with sesame seeds and sliced spring onions before serving.

# Expert Tips:

01 -
  • The wings bake up shatteringly crisp without a single drop of oil in a fryer.
  • The glaze clings like it was made to be there, sweet and fiery in equal measure.
  • You can prep everything ahead and just toss and serve when your guests arrive.
02 -
  • If you skip drying the wings, the baking powder turns into a gummy paste instead of a crispy coating.
  • Don't glaze the wings until the second they come out of the oven or the coating softens and loses its crunch.
03 -
  • Use a wire rack every time, it's the difference between crispy wings and steamed ones.
  • Let the glaze cool for 30 seconds before tossing so it thickens just a bit more and clings like candy.
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