Crispy Honey Chili Wings (Printable)

Golden baked wings coated in a sweet, spicy honey-chili glaze, topped with sesame 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 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, thinly sliced

# How to Make It:

01 - Preheat the 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 through, 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 the crispy wings to a large bowl. Pour the warm glaze over them and toss to coat evenly.
06 - Place glazed wings on a serving platter. Sprinkle with sesame seeds and sliced spring onions before serving.

# Expert Suggestions:

01 -
  • The baking powder trick makes the skin shatteringly crisp without any deep frying.
  • The glaze clings perfectly and balances sweet honey with a kick of heat.
  • They come together in about an hour with ingredients you probably already have.
02 -
  • Drying the wings thoroughly before coating is non-negotiable, moisture is the enemy of crispy skin.
  • Don't skip the wire rack, baking directly on the sheet will leave the bottoms soggy.
  • Toss the wings in the glaze right after baking while they're still hot so it adheres better.
03 -
  • Make sure your oven is fully preheated before the wings go in, a hot oven is key to getting that initial sear.
  • If the glaze seems too thick after simmering, add a teaspoon of water to loosen it up.
  • For an extra layer of flavor, marinate the wings in the fridge for an hour after coating them with the baking powder mixture.
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