Crispy Honey-Chili Chicken Wings (Printable version)

Golden chicken wings coated in a sweet-spicy honey-chili glaze with sesame and spring onion garnish.

# What You'll Need:

→ 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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - Pat wings dry with paper towels. Toss wings in a large bowl with baking powder, kosher salt, and black pepper until evenly coated.
03 - Arrange wings in a single layer on the rack. Bake for 40 to 45 minutes, flipping halfway through, until golden and crispy.
04 - 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 crispy wings to a large bowl. Pour warm glaze over wings and toss to coat evenly.
06 - Place glazed wings on a serving platter. Sprinkle with sesame seeds and sliced spring onions.

# Expert Tips:

01 -
  • They come out shatteringly crisp without a single drop of oil in a fryer.
  • The glaze clings to every ridge and delivers that perfect balance of sweet heat that keeps you reaching for one more.
  • You can prep them ahead and glaze them right before serving, so you're not stuck in the kitchen during the party.
02 -
  • Drying the wings thoroughly before coating them is the difference between crispy and soggy, don't skip this step.
  • Make sure you use aluminum-free baking powder, the other kind can leave a metallic aftertaste.
  • Glaze the wings right after they come out of the oven while they're still hot, so the glaze sticks and sets into that perfect lacquered finish.
03 -
  • Use a wire rack every time you bake wings, it's the single best investment for crispy skin without frying.
  • Let the glaze cool for a minute before tossing, it thickens as it cools and clings even better to the wings.
  • If you want them extra caramelized, broil the glazed wings for 1 to 2 minutes at the end, but watch them like a hawk so they don't burn.
Go back