Crispy Honey-Chili Wings (Print version)

Baked wings tossed in a sweet, spicy honey-chili glaze topped with sesame seeds and spring onions.

# What you'll need:

→ Chicken

01 - 2.2 lbs chicken wings, joints separated, 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 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 oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - Pat chicken wings dry with paper towels. Toss wings in a large bowl 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, until golden and crispy.
04 - In a small saucepan, combine honey, soy sauce, sriracha, rice vinegar, sesame oil, minced garlic, and grated ginger. Simmer over medium heat, stirring frequently, until slightly thickened, about 3 to 4 minutes. Remove from heat.
05 - Transfer baked wings to a large bowl. Pour warm glaze over wings and toss to coat evenly.
06 - Place glazed wings on a serving platter and sprinkle with sesame seeds and sliced spring onions.

# Expert Tips:

01 -
  • The baking powder trick gives you restaurant-level crispiness without a deep fryer or any guilt.
  • Sweet heat that builds slowly, so even your picky friends will reach for seconds before they realize theyre hooked.
  • One bowl, one pan, and a glaze that comes together faster than you can preheat the oven.
02 -
  • Do not skip drying the wings, even a little moisture will steam them instead of crisping the skin.
  • Use aluminum-free baking powder or the wings can taste metallic and bitter.
  • Toss the wings in the glaze right after baking while theyre still hot, so the sauce clings and caramelizes slightly on contact.
03 -
  • Let the wings rest on the rack for 5 minutes after baking and before glazing, it sets the crust so it stays crispy even under the sauce.
  • Grate the ginger on a microplane so it melts into the glaze instead of leaving fibrous bits behind.
  • If the glaze thickens too much while waiting, add a teaspoon of water and rewarm gently before tossing.
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