Description
Sweet & Spicy Chicken Wings are crispy, sticky, and irresistibly flavorful — coated in a perfectly balanced glaze made from honey, soy sauce, garlic, and chili for a kick of heat and a touch of sweetness.
Ingredients
- 2 lbs chicken wings (split into drumettes and flats)
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp Sriracha (adjust to taste)
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp cornstarch + 1 tbsp water (for slurry)
- 1 tbsp sesame seeds (optional, for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
- Pat chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, pepper, and garlic powder until evenly coated.
- Arrange wings on the rack in a single layer and bake for 40–45 minutes, flipping halfway, until golden and crispy.
- While wings bake, prepare the sauce: In a small saucepan, combine honey, soy sauce, rice vinegar, Sriracha, garlic, and ginger. Bring to a simmer over medium heat.
- Whisk cornstarch slurry (cornstarch + water) into the sauce and cook until thickened, about 2–3 minutes. Remove from heat.
- Transfer baked wings to a large bowl. Pour the sweet & spicy sauce over the wings and toss until evenly coated.
- Garnish with sesame seeds and sliced green onions before serving.
- Serve hot with extra sauce on the side or your favorite dip.
Notes
- For extra crispiness, air fry wings at 400°F for 20–22 minutes, shaking halfway through.
- Adjust spice level by adding more or less Sriracha or substituting chili flakes.
- Use low-sodium soy sauce to control saltiness.
- Can be made ahead — bake wings and store sauce separately, then reheat and toss before serving.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion