Crispy Honey-Chili Wings (Printable)

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

# What You'll Need:

→ 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

# How to Make It:

01 - Set oven to 425°F and line a large baking sheet with foil. Place a wire rack on top.
02 - Pat chicken wings dry with paper towels. Toss wings in a large bowl with baking powder, 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 once halfway, until golden and crispy.
04 - 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, about 3 to 4 minutes. Remove from heat.
05 - Transfer wings to a large bowl. Pour warm glaze over and toss to coat evenly.
06 - Transfer glazed wings to a serving platter. Sprinkle with sesame seeds and sliced spring onions.

# Expert Advice:

01 -
  • The baking powder trick makes the skin shatteringly crisp without a single drop of oil.
  • The glaze is dangerously good, sticky enough to cling but never cloying, with just enough heat to keep you reaching for another.
  • You can prep everything in advance and bake them right before guests arrive, so you're not stuck in the kitchen.
02 -
  • Do not use regular baking soda instead of baking powder, it will leave a metallic taste and won't crisp the skin the same way.
  • If the wings aren't crispy after 45 minutes, turn on the broiler for the last 2 to 3 minutes but watch them closely so they don't burn.
  • Make sure the glaze is warm when you toss the wings, cold glaze will seize up and clump instead of coating evenly.
03 -
  • Let the wings sit at room temperature for 15 minutes before baking so they cook more evenly and crisp up faster.
  • If the glaze thickens too much while waiting, warm it gently over low heat and add a teaspoon of water to loosen it.
  • Always taste the glaze before tossing, it should be bold enough to stand up to the richness of the chicken.
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