Baked Sweet and Spicy Chicken Wings

Looking for a flavor-packed snack that hits all the right notes? Sweet and spicy chicken wings are where it’s at. These wings are the kind that make you lick your fingers clean and reach for “just one more” until the plate’s empty. They’re the perfect combo of sticky sweetness and bold heat—balanced just enough to keep things exciting but not overwhelming.

What makes them extra special is how easy they are to whip up at home. You don’t need to order takeout or wait for game day to enjoy wings like these. With the right mix of pantry staples—think honey, soy sauce, chili flakes, and a few other key ingredients—you’ll get that beautiful glaze and rich flavor that makes each bite better than the last. Plus, you get full control over the heat level, so they can be mild or fiery depending on your mood.

This recipe is a total crowd-pleaser. Serve them up at parties, backyard BBQs, or just when you’re craving something bold for dinner. They pair perfectly with a cold drink and a side of fries or slaw, but honestly, they’re delicious enough to stand on their own. The outside gets slightly crispy, the inside stays juicy, and the sauce clings to every bite—just how wings should be.

Whether you’re feeding a hungry group or just treating yourself, sweet and spicy wings are the ultimate in comfort food with a kick. They’re messy in the best way and guaranteed to disappear fast, so don’t be surprised if you find yourself making a double batch next time!

Why You’ll Love It

• That Irresistible Sweet-Heat Balance: The glaze hits both taste buds with just the right contrast—sweet honey and brown sugar blended with a punch of heat from chili flakes or hot sauce. It’s addictive in the best way.
• Crispy Outside, Juicy Inside: These wings are baked to golden perfection, giving you a light crunch on the outside while staying tender and juicy on the inside. No soggy wings here!
• Easy to Make at Home: You don’t need any fancy tools or obscure ingredients. With a handful of pantry staples and a baking sheet, you’ll have wings ready to go in under an hour.
• Perfect for Any Occasion: Whether it’s a game-day snack, party appetizer, or a fun weeknight dinner, these wings fit right in. They’re casual, flavorful, and always a hit with both kids and adults.
• Customizable Heat Level: Like it fiery? Add extra hot sauce or cayenne. Prefer it mild? Dial back the spice. This recipe lets you tweak the kick to match your taste without losing flavor.

Ingredient List

For the Chicken Wings:

• 2 lbs chicken wings (drumettes and flats)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika

For the Sweet and Spicy Sauce:

• ¼ cup honey
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons hot sauce (like Frank’s or sriracha)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 2 cloves garlic, minced
• ½ teaspoon crushed red pepper flakes (optional, for extra heat)
• 1 teaspoon cornstarch + 1 tablespoon water (for thickening)

Ingredient Notes

• Chicken wings: I like using a mix of drumettes and flats—they cook evenly and give a nice variety of bites.
• Honey: Adds the signature sticky sweetness—use raw honey if you can for better flavor.
• Soy sauce: Go for low-sodium to keep things balanced; regular soy sauce can make it too salty.
• Hot sauce: Frank’s gives a nice tang, while sriracha adds a deeper heat. Use what you love!
• Garlic: Freshly minced garlic really boosts the flavor—don’t substitute with powder here.
• Cornstarch slurry: This helps thicken the sauce just enough to cling beautifully to the wings.

Kitchen Equipment Needed

• Baking sheet + wire rack – For even baking and crispy wings without flipping.
• Mixing bowls – For seasoning the wings and mixing the sauce ingredients.
• Small saucepan – To simmer and thicken the sweet and spicy glaze.
• Tongs – For tossing the wings in sauce without making a mess.
• Measuring cups and spoons – To keep ingredient ratios just right.
• Whisk – Helps blend the sauce ingredients smoothly (especially the cornstarch slurry).

Instructions

Step 1: Prep the Chicken Wings

• Pat the wings dry with paper towels. This helps them get crispy in the oven.
• Place them in a large mixing bowl.
• Add olive oil, salt, pepper, garlic powder, and paprika.
• Toss everything together until the wings are evenly coated.

Pro Tip: Dry wings + oil = crispier texture. Don’t skip patting them down.

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Step 2: Bake the Wings

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with foil for easy cleanup, then place a wire rack on top.
• Arrange the wings in a single layer on the rack, leaving space between each one.
• Bake for 40–45 minutes, flipping halfway through, until golden and crispy.

Pro Tip: Using a rack allows hot air to circulate all around the wings—no soggy bottoms!

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Step 3: Make the Sweet and Spicy Sauce

• In a small saucepan, combine honey, soy sauce, brown sugar, hot sauce, vinegar, minced garlic, and red pepper flakes.
• Bring to a gentle simmer over medium heat, stirring occasionally.
• In a separate small bowl, mix the cornstarch with water to make a slurry.
• Once the sauce is simmering, slowly pour in the slurry while whisking.
• Continue to simmer for 2–3 minutes until the sauce thickens slightly and becomes glossy.

Pro Tip: Whisk continuously while adding the cornstarch slurry to avoid lumps.

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Step 4: Toss the Wings in Sauce

• Transfer the hot, crispy wings to a large clean bowl.
• Pour the warm sauce over the wings.
• Use tongs to toss until each wing is fully coated in that sticky, flavorful glaze.

Pro Tip: Toss gently to keep the crispy edges intact while getting an even coating.

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Step 5: Serve and Enjoy

• Plate the wings immediately while hot.
• Garnish with sesame seeds, chopped green onions, or a squeeze of lime if you’d like.
• Serve with ranch or blue cheese dressing, celery sticks, or just enjoy them as they are!

Pro Tip: If you like extra sticky wings, reserve a few tablespoons of sauce and drizzle it on top just before serving.

Tips and Tricks for Success

• Always dry the wings first: Moisture is the enemy of crispiness—use paper towels to blot them well before seasoning.
• Use a wire rack when baking: It helps air circulate all around the wings so they cook evenly and get that crispy skin without needing to fry.
• Don’t overcrowd the pan: Space between the wings = better browning and crispier texture. Use two pans if needed!
• Simmer the sauce gently: High heat can burn the sugars in honey and brown sugar. A gentle simmer keeps everything smooth and flavorful.
• Sauce them while they’re hot: Toss the wings in the glaze right out of the oven so the sauce clings and soaks in beautifully.

Ingredient Substitutions and Variations

• No hot sauce? Swap with chili garlic sauce or a sprinkle of cayenne pepper for a different kind of heat.
• Want it milder? Cut the hot sauce in half or skip the red pepper flakes altogether.
• Out of rice vinegar? Apple cider vinegar or white vinegar works fine—just reduce the quantity slightly if using white vinegar since it’s more acidic.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Try different sweeteners: Maple syrup or agave nectar can replace honey if that’s what you have on hand.
• Go boneless: Use boneless chicken thighs or breast pieces cut into chunks—adjust cook time accordingly.
• Air fryer version: Cook at 380°F (193°C) for 25–30 minutes, shaking halfway. Then toss in sauce as usual.

Serving Suggestions

• Game Day Platter: Serve these wings with celery sticks, carrot sticks, and a side of ranch or blue cheese dressing—classic and always a hit.
• Wings + Fries Combo: Pair with crispy potato wedges or sweet potato fries for a filling and satisfying meal.
• Over Rice or Noodles: Pour any leftover sauce over a bed of jasmine rice or stir-fried noodles and top with wings—so good for a cozy dinner.
• Party Appetizer Tray: Add them to a snack board with sliders, mozzarella sticks, and dipping sauces for an easy party spread.
• My personal go-to: I love serving these wings with a light cucumber salad and cold lemonade—it cools the heat and keeps things refreshing.

Storage and Reheating Instructions

• Storage: Store any leftover wings in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze cooked wings without sauce for up to 2 months. Reheat and toss in fresh sauce before serving.
• Reheating (Oven): Bake at 350°F (175°C) for 10–15 minutes until heated through. This helps maintain crispiness.
• Reheating (Air Fryer): Reheat at 375°F (190°C) for 5–7 minutes for quick, crispy results.
• Avoid the microwave: It makes the wings soggy and the sauce overly sticky—not ideal if you want them crispy again.

Frequently Asked Questions

How do I make the wings extra crispy without frying?

Pat them dry, use a wire rack for airflow, and bake at a high temperature (400°F). The skin crisps up beautifully in the oven without needing oil splatter!

Can I make the sauce less spicy?

Absolutely! Just reduce the amount of hot sauce or skip the red pepper flakes. You can always adjust the heat to your comfort level.

Can I prep these ahead of time?

Yes! You can season and refrigerate the wings a few hours before baking. The sauce can also be made in advance and stored in the fridge for up to 3 days.

Are these wings kid-friendly?

They can be! Just tone down the spice and keep the sweet base. Kids usually love the sticky glaze and juicy bites.

Can I grill the wings instead?

Definitely. Grill them over medium heat until cooked through and lightly charred, then toss in the sauce before serving.

What if I don’t have a wire rack?

No problem—just place the wings directly on a parchment-lined baking sheet. Flip them halfway and expect slightly less crispiness, but still lots of flavor.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!