Pin it The oven timer buzzed just as my neighbor knocked on the door, drawn by the smell of caramelized honey drifting through the hallway. I opened it to find her holding an empty plate and grinning. That batch of wings never made it to the table, we stood in the kitchen pulling them apart with our fingers, laughing at the sticky mess. Since that afternoon, Ive made these wings for every gathering that matters, and they disappear faster than I can plate them.
I brought these to a potluck once, still warm in a foil-covered dish, and watched a quiet crowd turn loud within minutes. Someone asked if Id cater their birthday. Another person took a photo before grabbing a third wing. By the time I looked down, only bones and sesame seeds remained on the platter.
Ingredients
- 1 kg chicken wings, separated at joints, tips removed: Removing the tips isnt just neat, it gives you more surface area to crisp up and prevents those burnt little stubs.
- 1 tbsp baking powder (aluminum-free): This is the magic behind the crunch, it raises the pH of the skin so it crisps beautifully without frying.
- 1 tsp kosher salt: Kosher salt clings better than table salt and seasons the wings evenly without clumping.
- ½ tsp freshly ground black pepper: Freshly cracked pepper adds a gentle bite that plays well with the sweet glaze.
- ⅓ cup honey: Use real honey, not the squeeze bottle stuff, it has depth and caramelizes into something almost toffee-like.
- 2 tbsp soy sauce: The umami backbone of the glaze, it balances sweetness and adds a savory edge.
- 2 tbsp sriracha or other chili sauce: Adjust this to your heat tolerance, but dont skip it entirely or youll miss the contrast.
- 1 tbsp rice vinegar: A splash of tang cuts through the honey and keeps the glaze from feeling heavy.
- 1 tsp sesame oil: Just a hint brings warmth and a faint nuttiness that ties everything together.
- 2 garlic cloves, minced: Fresh garlic blooms in the heat and perfumes the glaze in a way jarred stuff never will.
- 1 tsp fresh ginger, grated: Grate it fine so it melts into the sauce, adding a bright, spicy undertone.
- 2 tbsp sesame seeds: Toasted or raw, they add a delicate crunch and make the wings look like they came from a fancy restaurant.
- 2 spring onions, finely sliced: The fresh green pop cuts through the richness and adds a little color to the plate.
Instructions
- Prep the Oven and Rack:
- Preheat your oven to 220°C (425°F) and line a large baking sheet with foil, then set a wire rack on top. The rack lets air circulate under the wings so they crisp all over instead of steaming in their own juices.
- Dry and Season the Wings:
- Pat the wings completely dry with paper towels, moisture is the enemy of crispy skin. Toss them in a large bowl with baking powder, salt, and black pepper until every piece is lightly coated.
- Bake Until Golden:
- Arrange the wings in a single layer on the rack, making sure they dont touch. Bake for 40 to 45 minutes, flipping them halfway through, until theyre golden brown and crackling at the edges.
- Simmer 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 it thickens slightly and clings to the back of a spoon, about 3 to 4 minutes.
- 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 glistens.
- Garnish and Serve:
- Pile the glazed wings onto a serving platter and sprinkle with sesame seeds and sliced spring onions. Serve immediately while theyre still warm and sticky.
Pin it My brother once ate nine wings standing at the counter, then asked if there was rice to go with them. There wasnt. He ate three more anyway, fingers shiny with glaze, grinning like a kid who got away with something. Thats when I knew this recipe was a keeper.
Making Them Even Crispier
If you want shatteringly crisp skin, crank the oven to broil for the last 2 to 3 minutes, but watch them closely so the tips dont burn. You can also let the seasoned wings sit uncovered in the fridge for an hour before baking, which dries the skin even more. Some people swear by flipping them every 15 minutes, but Ive found once halfway through is plenty if your oven runs hot and even.
Adjusting the Heat Level
Two tablespoons of sriracha gives a gentle warmth that builds without overwhelming. If you want real heat, add a teaspoon of gochugaru or a pinch of cayenne to the glaze. For a milder version, swap half the sriracha for sweet chili sauce or just use one tablespoon total. Taste the glaze before tossing and adjust, its your kitchen.
Serving and Pairing Ideas
These wings shine on their own, but theyre even better with a cold lager, a crisp Riesling, or a tangy ginger beer. I like to serve them with cucumber sticks and a little bowl of extra sesame seeds for anyone who wants more crunch. Leftover wings reheat well in a hot oven for 10 minutes, though in my house theyve never lasted long enough to test that theory more than once.
- Add a squeeze of lime juice right before serving for a bright, citrusy finish.
- Double the glaze recipe and save half for dipping or drizzling over rice.
- If youre feeding a crowd, bake the wings ahead and toss them in the warm glaze just before guests arrive.
Pin it Every time I make these, someone asks for the recipe, and every time I smile and say its easier than it looks. Because it is, and thats the best part.
Recipe FAQs
- → How do I get the wings crispy?
Coating the wings with baking powder helps draw out moisture, encouraging a crispy skin during high-temperature baking on a wire rack.
- → Can I adjust the spice level of the glaze?
Yes, increase or decrease the amount of chili sauce or add red pepper flakes to the glaze to suit your heat preference.
- → Is soy sauce necessary in the glaze?
Soy sauce adds savory depth and saltiness but can be substituted with tamari for gluten-free or coconut aminos for soy-free options.
- → What can I serve with these wings?
They pair well with cold lagers, crisp Riesling wines, or fresh vegetable sides to balance the glaze’s sweetness and heat.
- → Can I prepare the glaze ahead of time?
Yes, the glaze can be made in advance and gently warmed before tossing with the crispy wings to enhance flavor infusion.