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Crispy Chicken Wings with Sweet and Spicy Sauce

Annahita Carter
Crispy oven-baked chicken wings with a sticky honey-sriracha glaze that balances sweet, salty, garlicky, and just-spicy-enough heat—no deep-frying required.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Main Course, Snack
Servings 4 servings
Calories 520 kcal

Equipment

  • Large baking sheet
  • Aluminum foil
  • Wire rack
  • Paper towels
  • Large bowl
  • Small saucepan
  • Whisk
  • Tongs or spatula

Ingredients
  

For the crispy wings

  • 2 1/2–3 lb chicken wings 1.1–1.4 kg; split into drumettes and flats, wing tips removed
  • 1 tbsp baking powder aluminum-free
  • 1 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

For the sweet and spicy sauce

  • 1/3 cup honey 80 ml
  • 1/4 cup sriracha 60 ml; adjust to taste
  • 2 tbsp soy sauce regular or low sodium
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp water
  • 2 cloves garlic minced (about 2 tsp)
  • 1 tsp fresh ginger finely grated (optional)
  • 1 tsp toasted sesame oil optional

For finishing

  • 1–2 tsp sesame seeds optional
  • 2 spring onions (scallions) thinly sliced (optional)
  • lime or lemon wedges to serve (optional)

Instructions
 

  • Prep the wings and oven: Line a large baking sheet with foil and set a wire rack on top. Pat the chicken wings very dry with paper towels. Preheat the oven to 220°C / 425°F with a rack in the upper-middle position.
  • Season and coat for crispiness: In a large bowl, combine baking powder, salt, pepper, paprika, garlic powder, and onion powder. Add the dried wings and toss until lightly and evenly coated; shake off any heavy clumps.
  • Arrange the wings: Lay wings on the rack in a single layer with space between pieces (drumettes toward edges, flats toward center).
  • Bake until golden and crisp: Bake 20 minutes, flip each wing, then bake another 20–25 minutes (or longer as needed) until deep golden and crisp and internal temperature reaches 75°C / 165°F.
  • Make the sauce: About 10 minutes before wings are done, combine honey, sriracha, soy sauce, rice vinegar, water, garlic, and ginger in a small saucepan. Bring to a gentle bubble over medium heat, then simmer on low 3–5 minutes, stirring often, until glossy and slightly thickened. Stir in sesame oil (if using) and turn off heat.
  • Toss wings in sauce: Transfer hot wings to a clean bowl. Pour about two-thirds of the warm sauce over the wings and toss gently to coat; add more sauce as desired and reserve some for serving if you like.
  • Optional broil to set the glaze: Return sauced wings to the rack in a single layer and broil on high 2–4 minutes, watching constantly, until bubbling and lightly caramelized in spots.
  • Garnish and serve: Transfer wings to a platter, sprinkle with sesame seeds and sliced spring onions (optional), and serve with lime or lemon wedges. Offer remaining sauce on the side.

Nutrition

Calories: 520kcalCarbohydrates: 24gProtein: 34gFat: 32gSaturated Fat: 9gCholesterol: 150mgSodium: 1250mgPotassium: 420mgFiber: 0.5gSugar: 21gVitamin A: 6IUVitamin C: 2mgCalcium: 6mgIron: 10mg
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