Go Back
Crispy Honey Baked Chicken Wings Recipe

Crispy Honey Baked Chicken Wings

Oven-baked chicken wings become crisp and browned with the help of aluminum-free baking powder, then receive a warm honey-garlic glaze just before serving. This recipe makes approximately 24 to 30 wing pieces for 4 to 6 servings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 3 lb Chicken wings, split into flats and drumettes; tips discarded or reserved for stock
  • 1 tablespoon Aluminum-free baking powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Paprika, optional
Honey-Garlic Sauce
  • 1/2 cup Honey
  • 1/4 cup Low-sodium soy sauce
  • 4 cloves Garlic, finely minced
  • 2 tablespoons Rice vinegar or apple-cider vinegar
  • 1 tablespoon Sriracha or hot sauce, optional
  • 1 teaspoon Toasted sesame oil, optional
  • 1 teaspoon cornstarch plus 1 tablespoon water Cornstarch mixed with cold water, optional
Garnish
  • 1 tablespoon Sesame seeds, optional
  • 2 green onions Green onions, sliced, optional

Method
 

Step-by-Step
  1. Pat 3 pounds of chicken wings very dry with paper towels. Toss the wings with 1 tablespoon aluminum-free baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and optional paprika.
  2. Arrange the seasoned wings skin-side up on a wire rack set over a foil-lined rimmed baking sheet, leaving space between pieces. Refrigerate uncovered for at least 30 minutes, preferably overnight, to dry the surface.
  3. Heat the oven to 425°F. Bake the wings for 40 to 50 minutes, turning once halfway through, until browned and crisp and the thickest part reaches at least 165°F; 175°F to 185°F often gives more tender meat.
  4. While the wings bake, simmer 1/2 cup honey, 1/4 cup low-sodium soy sauce, 4 minced garlic cloves, 2 tablespoons vinegar, and optional hot sauce in a saucepan for 3 to 5 minutes. Stir in the optional cornstarch slurry and cook briefly if a thicker glaze is desired.
  5. Toss the fully cooked wings with the warm sauce immediately before serving. Finish with optional sesame seeds and sliced green onions.

Notes

Use aluminum-free baking powder, never baking soda, for the dry coating. Do not sauce the wings before baking because honey can burn and soften the skin. For best texture, serve immediately after glazing.