Sweet and Spicy Chicken Wings (Print Version)

Crispy baked wings tossed in a sticky honey-sriracha glaze with the perfect balance of sweetness and heat.

# What You’ll Need:

→ Chicken Wings

01 - 2 lbs chicken wings, split and tips removed
02 - 1 tbsp baking powder (aluminum-free)
03 - 1 tsp garlic powder
04 - 1 tsp salt
05 - 1/2 tsp black pepper

→ Sweet and Spicy Sauce

06 - 1/4 cup honey
07 - 2 tbsp soy sauce
08 - 2 tbsp hot sauce (such as sriracha or Frank's RedHot)
09 - 1 tbsp rice vinegar or apple cider vinegar
10 - 1 tbsp brown sugar
11 - 2 cloves garlic, minced
12 - 1 tsp grated fresh ginger (optional)
13 - 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)

→ Garnishes

14 - Sliced green onions
15 - Sesame seeds
16 - Lime wedges

# How to Make It:

01 - Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly grease the rack.
02 - Pat chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, garlic powder, salt, and pepper until evenly coated.
03 - Arrange wings in a single layer on the rack. Bake for 40–45 minutes, flipping once halfway, until golden and crisp.
04 - In a small saucepan, combine honey, soy sauce, hot sauce, vinegar, brown sugar, garlic, and ginger. Bring to a simmer over medium heat, stirring occasionally.
05 - If a thicker glaze is desired, stir in cornstarch slurry and simmer until thickened, about 1–2 minutes.
06 - Transfer cooked wings to a large bowl. Pour the sauce over and toss to coat thoroughly.
07 - Return glazed wings to the rack and broil on high for 2–3 minutes to caramelize (optional).
08 - Garnish with green onions and sesame seeds. Serve immediately with lime wedges on the side.

# Additional Tips::

01 -
  • Ready in just 1 hour for quick entertaining
  • Uses simple pantry ingredients with big flavor payoff
  • Healthier than fried versions but equally crispy and delicious
  • Customizable heat level to suit your preference
02 -
  • These wings actually get crispier with the baking powder technique than traditional fried versions
  • The recipe easily doubles for larger crowds without additional cooking time
  • Can be partially prepared ahead for stress-free entertaining
  • The same glaze works beautifully on grilled chicken thighs or roasted cauliflower
03 -
  • For restaurant-quality wings, air dry them uncovered in the refrigerator for 2-4 hours before seasoning and baking
  • Toss wings in sauce while they are still hot from the oven, as they absorb flavor better
  • Make extra sauce to serve on the side for those who enjoy more intense flavor

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