Pin it I was standing in my kitchen on a rainy Sunday afternoon, craving something sticky and satisfying, when I threw together my first batch of these wings. The smell of honey caramelizing with garlic and ginger filled the entire house, and my neighbor actually knocked on the door to ask what I was cooking. That day, I learned that the secret to truly crispy wings isn't frying—it's a simple wire rack and a hot oven.
The first time I made these for friends during a playoff game, the wings disappeared so fast I barely got two for myself. One friend licked his fingers and asked if I'd cater his birthday, and I knew I had a keeper. Now they're my go-to whenever I need to impress without stressing, because they look fancy but come together with almost no effort.
Ingredients
- 1 kg chicken wings, separated at joints, tips removed: Splitting them into drumettes and flats helps them cook evenly and gives you more crispy surface area to love.
- 1 tbsp baking powder (aluminum-free): This is the magic trick for crispy skin without frying, it draws out moisture and creates that crackly texture.
- 1 tsp kosher salt: Seasons the wings from the inside out and helps with browning.
- ½ tsp freshly ground black pepper: Adds a subtle warmth that plays nicely with the glaze.
- ⅓ cup honey: The backbone of the glaze, it caramelizes beautifully and gives that glossy finish.
- 2 tbsp soy sauce: Brings umami depth and a bit of saltiness that balances the sweetness.
- 2 tbsp sriracha or other chili sauce: Adjust this to your heat tolerance, I like it just enough to make my lips tingle.
- 1 tbsp rice vinegar: Cuts through the richness and keeps the glaze from being cloying.
- 1 tsp sesame oil: A little goes a long way, it adds a toasty, nutty note.
- 2 garlic cloves, minced: Fresh garlic is non-negotiable here, it blooms in the glaze and smells incredible.
- 1 tsp fresh ginger, grated: Bright and zesty, it wakes up the whole glaze.
- 2 tbsp sesame seeds: Toasted if you have them, they add a gentle crunch and nutty flavor.
- 2 spring onions, finely sliced: A fresh, sharp finish that looks pretty and tastes even better.
Instructions
- Prep the Oven and Rack:
- Preheat your oven to 220°C (425°F) and line a large baking sheet with foil, then set a wire rack on top. The rack is key because it lets air circulate under the wings, crisping them all over instead of steaming them in their own juices.
- Coat the Wings:
- Pat the wings completely dry with paper towels, any moisture will stop them from crisping. Toss them in a large bowl with the baking powder, salt, and pepper until every piece is evenly coated in that fine white powder.
- Bake Until Golden:
- Arrange the wings in a single layer on the rack, making sure they don't touch. Bake for 40 to 45 minutes, flipping them halfway through, until they're deep golden and crispy enough to crackle when you tap them.
- Simmer the Glaze:
- While the wings bake, combine honey, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Bring it to a gentle simmer over medium heat, stirring often, and let it bubble for 3 to 4 minutes until it thickens just enough to coat the back of a spoon.
- Glaze and Toss:
- When the wings are done, transfer them to a large bowl and pour the warm glaze over them. Toss gently but thoroughly so every wing gets coated in that sticky, shiny goodness.
- Garnish and Serve:
- Pile the glazed wings onto a serving platter and shower them with sesame seeds and spring onions. Serve them hot, with napkins nearby.
Pin it I'll never forget the night my brother visited and ate eight wings in a row without saying a word, then finally looked up and said these are dangerous. That's when I realized food doesn't need to be complicated to bring people together, it just needs to taste this good.
Making Them Your Own
If honey isn't your thing, swap it for maple syrup and you'll get a deeper, almost smoky sweetness. For a kick that really lingers, stir in a pinch of red pepper flakes or a few dashes of hot sauce into the glaze. I've also made these with a drizzle of lime juice at the end, and the brightness completely transforms them.
What to Serve Alongside
These wings pair beautifully with a cold lager or a crisp, off-dry Riesling that can stand up to the heat. I like to put out a simple cucumber salad or some pickled vegetables to cut through the richness. A bowl of steamed jasmine rice on the side turns them into a full meal if you're feeding a crowd.
Storage and Reheating
Leftover wings (if you're lucky enough to have any) can be stored in an airtight container in the fridge for up to three days. To reheat, spread them on a baking sheet and warm them in a 200°C (400°F) oven for about 10 minutes until they crisp back up. Microwaving will make them soggy, so resist the temptation.
- You can bake the wings ahead and glaze them just before serving to keep them crispy.
- Double the glaze recipe if you like them extra saucy, any leftover glaze is amazing drizzled over rice or roasted vegetables.
- These freeze well unglazed, just thaw and reheat before tossing in fresh glaze.
Pin it These wings have become my secret weapon for turning any gathering into something memorable. I hope they bring as much joy to your table as they have to mine.
Recipe Questions & Answers
- → How do I achieve crispy chicken wings?
Coating wings with baking powder and baking them on a wire rack allows air circulation, promoting crispiness without frying.
- → Can I adjust the heat level in the glaze?
Yes, adding more chili sauce or red pepper flakes increases spiciness, while reducing sriracha can mellow the heat.
- → Is there a substitute for honey in the glaze?
Maple syrup works well as a natural alternative, providing a different sweet depth without altering texture.
- → What’s the best way to serve these wings?
Serve on a platter sprinkled with sesame seeds and spring onions, ideal alongside cold lager or a crisp white wine like Riesling.
- → Can I prepare the wings ahead of time?
Yes, wings can be baked earlier and glazed just before serving to maintain maximum crispness and flavor.