Ingredients
- 2 lbs chicken wings, split at the joints, tips removed
- 1 tablespoon baking powder (not baking soda)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1/3 cup honey
- 3 tablespoons soy sauce
- 1 tablespoon unsalted butter
- 2 teaspoons rice vinegar (or lemon juice)
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, thinly sliced, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
Preheat the oven to 400°F (200°C) and line a sheet pan with foil, then set a wire rack on top. Pat the wings completely dry with paper towels.
Toss the wings with baking powder, salt, and pepper until evenly coated. Arrange them in a single layer on the rack, skin-side up, leaving space between each piece.
Bake for 35–40 minutes, flipping once halfway, until the skin is deep golden and crisp and the wings register at least 165°F inside.
While the wings bake, make the glaze: combine the honey, soy sauce, garlic, butter, vinegar, and pepper flakes (if using) in a small saucepan. Simmer over medium heat for 3–4 minutes, until slightly thickened and syrupy.
Transfer the hot wings to a large bowl, pour the glaze over, and toss until every wing is glossy and coated.
Pile the wings onto a platter, spoon any remaining glaze over the top, and finish with green onions and sesame seeds. Serve immediately while the sauce is still tacky and warm.
Tips for Success
- Baking powder is non-negotiable for crispy oven wings — just make sure it is aluminum-free baking powder, not baking soda, or the flavor will be metallic.
- Do not toss the wings in the sauce until right before serving, or the crisp skin will soften.
- For extra-sticky wings, pop the glazed wings back in the 400°F oven for 5 minutes to let the glaze caramelize.
Perfect pairings
These recipes belong on the same table — cook them together for a full spread, or swap in a variation next time.
Frequently Asked Questions
Can I use frozen wings?
Yes — thaw them completely and dry them very well first. Excess moisture from frozen wings will steam instead of crisp.
Can I make these in an air fryer?
Absolutely. Cook the seasoned wings at 380°F for 22–25 minutes, shaking the basket twice, then toss with the warm glaze as directed.
How do I store and reheat leftovers?
Keep refrigerated for up to 3 days. Reheat on a wire rack at 375°F for 10 minutes so the skin re-crisps — the microwave will make them soggy.
Is the sauce very spicy?
Not with the optional pepper flakes omitted. As written it is sweet-savory with just a gentle warmth; add a teaspoon of sriracha if you want real heat.
Why are my wings not crispy in the oven?
The three non-negotiables: wings patted bone-dry, aluminum-free baking powder (not baking soda), and a wire rack so air circulates underneath. Skip any one of those and you get steamed skin.
Why is my glaze gritty or clumpy?
Usually crystallized honey or garlic that burned. Cook the garlic gently in the butter first, then whisk the honey in and keep the heat at a simmer — boiling honey can seize into crystals.
Can I make these spicy?
Yes. Stir a teaspoon of sriracha or gochujang into the glaze, or toss the finished wings with chili crisp. Start small — the honey balances heat, but it builds fast.
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