Description
Crispy baked chicken wings coated in a sticky, sweet, and spicy sauce. Perfect for game day or a flavorful weeknight meal!
Ingredients
Scale
- 2.5 lbs Chicken Wings, separated at the joints, tips discarded
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 cup Honey
- 1/4 cup Soy Sauce (low sodium preferred)
- 2 tbsp Rice Vinegar
- 1 tbsp Sriracha (adjust to your spice preference)
- 1 tbsp Brown Sugar
- 1 tbsp Sesame Oil
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1/2 tsp Red Pepper Flakes (optional, for extra heat)
- 1 tbsp Cornstarch
- 2 tbsp Water
- Sesame Seeds
- Chopped Green Onions
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the wings: Separate wings at joints, discard tips (or save for stock). Pat wings completely dry with paper towels.
- Season the wings: In a large bowl, toss wings with olive oil, salt, pepper, garlic powder, and onion powder. Ensure even coating.
- Arrange on baking sheet: Line a baking sheet with parchment paper or foil. Place wings in a single layer, not overcrowded. Use two sheets if needed.
- Bake: Bake for 30 minutes, then flip and bake for another 20-30 minutes, or until golden brown and crispy. Internal temperature should reach 165°F (74°C).
- Check for doneness: Juices should run clear when pierced, and internal temp is 165°F (74°C). Broil for a few minutes for extra crispness, watching carefully.
- Prepare the sauce: While wings bake, whisk together honey, soy sauce, rice vinegar, sriracha, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using) in a medium saucepan.
- Cook the sauce: Bring sauce to a simmer over medium heat, stirring occasionally.
- Thicken the sauce: Whisk cornstarch and water in a small bowl to make a slurry. Pour into simmering sauce and stir constantly until thickened (1-2 minutes).
- Adjust the flavor: Taste and adjust seasonings as needed.
- Remove from heat: Once thickened, remove sauce from heat.
- Toss the wings: Transfer cooked wings to a large bowl. Pour sauce over wings and toss to coat evenly.
- Garnish (Optional): Transfer saucy wings to a platter. Garnish with sesame seeds and chopped green onions.
- Serve immediately: Enjoy hot and crispy!
Notes
- Crispy Wings Tips: Pat wings dry, consider using baking powder (1 tsp), elevate wings on a wire rack, don’t overcrowd the pan, broil for extra crispness.
- Spice Level: Adjust sriracha and red pepper flakes to your preference.
- Soy Sauce: Use low-sodium soy sauce.
- Don’t Overcook: Use a meat thermometer.
- Broiling: Watch carefully to prevent burning.
- Variations: Honey Garlic (omit sriracha/flakes), Teriyaki (teriyaki sauce instead of soy/vinegar), Lemon Pepper (lemon zest/pepper), Spicy Korean (gochujang instead of sriracha).
- Serving Suggestions: Appetizer/snack, dipping sauces (ranch, blue cheese, sriracha), other appetizers, game day spread, main course with rice/noodles/veggies.
- Storage: Refrigerate leftovers in airtight container for 3-4 days.
- Reheating: Oven at 350°F (175°C), microwave (less crispy), or air fryer (best).
- Prep Time: 15 minutes
- Cook Time: 50 minutes