Sweet and Spicy Chicken Wings
These Sweet and Spicy Chicken Wings are crispy on the outside and juicy on the inside, coated with a sticky sauce that balances heat and sweetness perfectly. Ideal for game-day snacks, party appetizers, or flavorful dinners, this easy oven-baked recipe is sure to become a household favorite.
Equipment
- Large Bowl
- Baking Sheet
- Wire Rack
- Small saucepan
Ingredients
- 2 pounds chicken wings tips removed and separated into flats and drumettes
- 1 tablespoon baking powder aluminum-free
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil or olive oil
For the Sweet and Spicy Sauce
- 1/4 cup honey
- 2 tablespoons soy sauce use low sodium if preferred
- 1 tablespoon sriracha or any chili garlic sauce adjust to your spice tolerance
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground ginger
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- Start by patting the chicken wings dry with paper towels to ensure crispy skin. Place them in a large bowl.
- Add the baking powder, salt, and black pepper to the wings. Toss until evenly coated.
- Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange wings in a single layer on the rack without touching.
- Bake wings for 25 minutes, then flip and bake for another 20-25 minutes until golden brown and crispy.
- While wings bake, mix honey, soy sauce, sriracha, vinegar, minced garlic, smoked paprika, and ground ginger in a small saucepan. Heat over medium-low, stirring occasionally, until sauce thickens slightly (about 5 minutes). Remove from heat.
- Transfer cooked wings to a large bowl. Pour sauce over wings and toss to coat fully.
- Garnish with chopped green onions and sesame seeds if desired. Serve immediately for best taste and texture.
Notes
Drying the wings thoroughly and using a wire rack are key to crispiness. Adjust spice level by modifying chili sauce. Use aluminum-free baking powder to avoid metallic taste. Serve wings fresh out of the oven while sauce is warm and sticky. Double the sauce for extra coating. Variations include swapping honey for maple syrup, adding liquid smoke, or using different chili sauces.