Baked Sweet and Spicy Chicken Wings
This recipe is a total crowd-pleaser. Serve them up at parties, backyard BBQs, or just when you’re craving something bold for dinner.
Equipment
- Baking Sheet & Wire Rack
- Mixing Bowls
- Small saucepan
- Tongs
- Measuring cups and spoons
- Whisk
Ingredients
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
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.
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!
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.
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.
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!
Notes
Nutritional Value (per serving, approx.):
- Calories: ~350–400 kcal
- Protein: ~25g
- Carbohydrates: ~20g
- Fat: ~20g
- Sugar: ~12g
- Sodium: ~800–1000mg