Make crispy chicken wings in the oven using a simple honey and sriracha glaze. This recipe focuses on achieving a crisp texture without deep frying.
Author:Ahazzam
Prep Time:15 min
Cook Time:40 min
Total Time:55 min
Yield:4 servings
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Low Fat
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 honey
1/4 cup sriracha sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon garlic powder
Instructions
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with foil and place a wire cooling rack on top of the foil.
Pat the chicken wings very dry using paper towels. This step is crucial for crispiness.
In a medium bowl, toss the dry wings with baking powder, salt, and pepper until evenly coated.
Arrange the seasoned wings in a single layer on the wire rack. Do not let them touch.
Bake for 25 minutes.
While the wings bake, prepare the sauce. In a small saucepan, combine honey, sriracha, soy sauce, rice vinegar, and garlic powder. Heat over medium-low heat, stirring until the mixture simmers and thickens slightly, about 3 minutes. Remove from heat.
After 25 minutes, remove the wings from the oven. Carefully brush or toss the wings with half of the prepared sauce.
Return the sauced wings to the oven and bake for another 10 to 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the skin is crisp.
Remove the wings from the oven. Toss them immediately with the remaining sauce. Serve hot.
Notes
Using a wire rack allows air to circulate around the wings, which helps the skin crisp up evenly on all sides.
Baking powder reacts with the chicken skin to draw out moisture, resulting in a crispier exterior.
If you prefer a thicker glaze, simmer the sauce slightly longer in step 6.