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.
# Ingredients:
→ 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
# Steps to Follow:
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 Notes:
01 -
For extra crispiness, let the wings air-dry uncovered in the fridge for 1 hour before baking.
02 -
Adjust the heat level by using more or less hot sauce.
03 -
Leftover wings reheat well in a 375°F oven for 10–15 minutes.