Sticky Glazed Chicken Wings

This sweet and spicy chicken wings recipe delivers the perfect balance of sticky-sweet glaze with a kick of heat. The secret to their irresistible texture lies in the baking powder trick that creates crispy skin without deep frying.

I first made these wings for a spontaneous game day gathering when friends showed up unexpectedly. They disappeared so quickly that I now always keep the ingredients on hand for wing emergencies.

Ingredients

• For the Wings
• 2 lbs chicken wings split and tips removed. Fresh is best but frozen thawed completely works too. Look for plump wings with good meat-to-skin ratio.
• 1 tbsp baking powder aluminum-free is crucial as it prevents any metallic taste while creating that crispy exterior.
• 1 tsp garlic powder adds savory depth without burning like fresh garlic might.
• 1 tsp salt balances all flavors and helps crisp the skin.
• 1/2 tsp black pepper freshly ground provides the best aromatic quality.

• For the Sweet and Spicy Sauce
• 1/4 cup honey provides the sticky sweetness and helps the sauce caramelize.
• 2 tbsp soy sauce delivers umami depth and saltiness. Choose low sodium if watching salt intake.
• 2 tbsp hot sauce such as sriracha or Frank's RedHot determines your heat level. Start with less if sensitive to spice.
• 1 tbsp rice vinegar or apple cider vinegar cuts through richness with necessary acidity.
• 1 tbsp brown sugar deepens the caramel notes beyond what honey alone provides.
• 2 cloves garlic minced for pungent flavor that mellows as it cooks.
• 1 tsp grated fresh ginger optional but highly recommended for that zingy warmth.
• 1 tsp cornstarch mixed with 2 tsp water optional for a thicker sauce that clings better to wings.

• Optional Garnishes
• Sliced green onions add fresh color and mild onion flavor.
• Sesame seeds provide textural contrast and nutty flavor.
• Lime wedges offer brightness when squeezed over just before eating.

Step-by-Step Instructions

Prep Your Wings

Pat chicken wings completely dry with paper towels. This crucial step ensures crispy skin. Place them in a large bowl and toss thoroughly with baking powder, garlic powder, salt, and pepper until every wing is evenly coated. The baking powder is your secret weapon for crackling crisp skin without frying.

Set Up For Success

Preheat your oven to a hot 425°F and line a baking sheet with foil for easy cleanup. Place a wire rack on top and lightly grease it to prevent sticking. This elevation allows hot air to circulate around the entire wing for even crisping on all sides.

Bake To Crispy Perfection

Arrange wings in a single layer on the rack without overcrowding. Give each wing breathing room for proper crisping. Bake for 40-45 minutes, carefully flipping once halfway through cooking. Look for golden brown color and skin that has visibly tightened around the meat.

Create The Glaze

While wings bake, combine honey, soy sauce, hot sauce, vinegar, brown sugar, garlic, and ginger in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally to prevent scorching. Let the mixture bubble gently for 3-4 minutes to marry the flavors. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer until it coats the back of a spoon.

Glaze Your Wings

Transfer the crispy baked wings to a large bowl while still hot. Pour the warm sauce over them and toss gently but thoroughly until every surface is coated. Use tongs to return the glazed wings to the rack for that final touch.

Caramelize For Extra Flavor

For an optional but highly recommended step, broil the glazed wings on high for just 2-3 minutes, watching carefully to prevent burning. This creates caramelized edges that intensify the flavor and add textural contrast.

Finishing Touches

Immediately transfer to a serving plate and sprinkle with sliced green onions and sesame seeds for visual appeal and complementary flavors. Serve with lime wedges on the side for guests to squeeze over for brightness.

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The fresh ginger in this recipe completely transforms the sauce. The first time I made these without it, they were good. With freshly grated ginger added, my husband declared them the best wings he had ever tasted. Now I keep a ginger root in the freezer, which makes it even easier to grate when needed.

Make-Ahead Options

These wings maintain their delicious flavor even when prepared in advance. You can season the wings with the dry ingredients up to 24 hours ahead and keep them uncovered in the refrigerator. This not only saves prep time but actually improves the texture by drying out the skin further. The sauce can also be made up to 3 days ahead and stored in an airtight container. Just reheat it gently before tossing with the wings. If you need to serve these at a party, bake them until crispy, but delay glazing until shortly before serving for the best texture.

Perfect Pairings

Balance these sweet and spicy wings with cooling side dishes that complement their bold flavors. A crisp celery and carrot platter with blue cheese or ranch dipping sauce offers traditional relief from the heat. For a more substantial spread, pair with a tangy coleslaw dressed simply with vinegar rather than heavy mayo. Asian-inspired sides like cucumber salad with rice vinegar or simple steamed rice also work beautifully to absorb the delicious sauce. For beverages, cold beer is classic, but a slightly sweet riesling or even a sparkling water with lime provides refreshing contrast.

Troubleshooting Tips

If your wings aren't crisping properly, they might be too wet initially. Make sure to thoroughly pat them dry before adding the baking powder mixture. Another common issue is overcrowding the baking sheet, which creates steam instead of allowing for proper crisping. If your sauce becomes too thick, simply whisk in a tablespoon of water. Too thin? Simmer it longer to reduce, or add a bit more cornstarch slurry. For those who accidentally make the sauce too spicy, adding an extra tablespoon of honey can help balance the heat without starting over.

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Recipe FAQs

→ What makes these chicken wings crispy without frying?

The baking powder in the seasoning mixture is the key ingredient for achieving crispy skin without frying. It creates a chemical reaction that breaks down proteins in the chicken skin, allowing it to crisp up beautifully in the oven. For best results, make sure to use aluminum-free baking powder and thoroughly pat the wings dry before coating.

→ Can I make these wings ahead of time?

Yes, you can prepare these wings in advance. For best results, bake the wings until crispy, then store them unglazed in the refrigerator. When ready to serve, reheat them in a 375°F oven for 10-15 minutes until hot and crisp again, then toss with the freshly made glaze. The sauce can also be made a day ahead and reheated.

→ How can I adjust the spice level?

The spice level is easily customizable by adjusting the amount of hot sauce in the glaze. For milder wings, reduce the hot sauce to 1 tablespoon or substitute with a milder variety. For extra heat, increase the hot sauce to 3-4 tablespoons or add 1/2 teaspoon of cayenne pepper to the wing seasoning.

→ What sides pair well with these wings?

These sweet and spicy wings pair wonderfully with cooling sides like celery and carrot sticks with blue cheese or ranch dressing. For a more substantial meal, serve with french fries, coleslaw, corn on the cob, or a simple green salad. Asian-inspired sides like cucumber salad or steamed rice also complement the flavors nicely.

→ Can I use frozen chicken wings for this recipe?

Yes, frozen wings will work, but you'll need to thaw them completely first and pat them very dry before proceeding with the recipe. Alternatively, you can bake frozen wings directly, but you'll need to increase the cooking time by about 10-15 minutes. The wings won't get quite as crispy when starting from frozen, but will still be delicious.

→ Can I make this recipe in an air fryer?

Absolutely! Air fryers work wonderfully for these wings. Prepare them with the same seasonings, then cook at 380°F for about 20-25 minutes, turning halfway through cooking. Toss with the glaze after they're crispy, then return to the air fryer for 2-3 minutes at 400°F to set the glaze if desired.