Crispy Honey-Chili Chicken Wings (Printable version)

Crispy baked wings tossed in honey-chili glaze with sesame and spring onion garnish.

# Needed ingredients:

→ 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 - Preheat the oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - Pat the chicken wings dry using paper towels. Toss them in a large bowl with baking powder, kosher salt, and black pepper until evenly coated.
03 - Arrange the wings in a single layer on the wire rack. Bake for 40 to 45 minutes, flipping them halfway through, until the skin is golden and crisp.
04 - While wings bake, combine honey, soy sauce, sriracha, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Simmer over medium heat, stirring frequently, for 3 to 4 minutes until slightly thickened. Remove from heat.
05 - Transfer the crispy wings to a large bowl. Pour the warm glaze over them and toss gently to coat evenly.
06 - Place the glazed wings onto a serving platter and sprinkle with sesame seeds and finely sliced spring onions.

# Expert Suggestions:

01 -
  • The baking powder trick makes the skin shatteringly crisp without deep frying.
  • The glaze clings to every ridge and delivers that perfect balance of sweet, salty, and fiery.
  • Theyre impossibly easy to scale up when you need to feed a crowd.
02 -
  • Dont skip drying the wings, any moisture will steam them instead of crisping the skin.
  • Let the glaze cool for a minute before tossing or it will slide right off the wings.
03 -
  • Use a wire rack so the wings crisp evenly on all sides without sitting in their own fat.
  • Toss the wings in the glaze while both are still warm for the best coating and flavor.
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