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Crispy Oven Baked Honey Soy Chicken Wings

A pile of glossy, dark caramelized Honey Soy Chicken Wings Crispy Oven Baked served on a white plate.
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Follow these steps to make sticky, crispy chicken wings baked in the oven using a simple honey soy glaze.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top of the foil.
  2. Pat the chicken wings very dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, toss the dry wings with baking powder, salt, and pepper until evenly coated.
  4. Arrange the wings in a single layer on the wire rack. Do not let them touch.
  5. Bake for 25 minutes.
  6. While the wings bake, prepare the sauce. Combine soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil in a small saucepan. Bring to a simmer over medium heat, stirring until the honey dissolves.
  7. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry. Whisk the slurry into the simmering sauce. Cook for 1 minute until the sauce thickens slightly. Remove from heat.
  8. After the initial 25 minutes of baking, flip the wings. Return them to the oven and bake for another 15 minutes until the skin is starting to crisp.
  9. Remove the wings from the oven. Brush half of the prepared honey soy sauce over all sides of the wings.
  10. Return the wings to the oven and bake for a final 5 to 8 minutes, watching closely to prevent burning.
  11. Remove the wings from the oven. Toss them immediately with the remaining sauce until they are fully coated and sticky. Serve hot.

Notes

  • Using a wire rack allows air to circulate around the wings, which helps the bottom crisp up.
  • For extra flavor, you can marinate the wings in the sauce (without the cornstarch slurry) for up to 4 hours before coating them with baking powder and baking.
  • If the sauce seems too thick after cooling, add a teaspoon of hot water to thin it slightly before tossing the cooked wings.

Nutrition

Find it online: https://tastytipster.com/honey-soy-chicken-wings-crispy-oven-baked/