Crispy Honey Chili Wings (Printable)

Golden chicken wings baked crispy and tossed in a sweet-spicy honey-chili glaze with sesame seeds.

# What You 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

# How-To:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - Pat chicken wings dry with paper towels. Toss wings with baking powder, kosher salt, and black pepper until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 40 to 45 minutes, flipping halfway, until golden and crispy.
04 - In a small saucepan, combine honey, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger. Simmer over medium heat, stirring frequently, until slightly thickened, about 3 to 4 minutes. Remove from heat.
05 - Transfer the 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.

# Insider Tips:

01 -
  • They come out shatteringly crispy without any frying, just a simple oven and a wire rack.
  • The glaze is the perfect balance of sweet honey, tangy vinegar, and just enough heat to keep you reaching for more.
  • You can prep them ahead and glaze right before serving, so they stay hot and glossy.
02 -
  • Do not skip drying the wings, any moisture left on the skin will steam them instead of crisping them, and you'll end up with rubbery texture.
  • Use a wire rack, not just a flat pan, or the bottoms will sit in their own rendered fat and never get crispy.
  • Toss the wings in the glaze right before serving, if they sit too long the coating softens and you lose that perfect contrast of crispy skin and sticky sauce.
03 -
  • Make the glaze ahead and reheat it gently before tossing, it saves time and the flavors meld even better after sitting for an hour or two.
  • If you want restaurant-level shine, add a tiny pat of butter to the glaze just before tossing, it emulsifies and makes the coating cling like magic.
  • Freeze any leftover wings before glazing, then reheat them in a hot oven until crispy again and toss with fresh glaze for a quick weeknight treat.
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