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Chicken wings

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Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour (plus optional marinating time)
Skill Level: Easy | Spice Level: Mild | Servings: 4 (approx. 12 wings)

There’s something universally satisfying about a perfectly cooked chicken wing—crispy skin, juicy meat, and a flavor that makes you want to lick your fingers. This recipe for Crispy Baked Honey Garlic Chicken Wings delivers all that without the fuss of deep-frying. By using a clever baking powder technique, we achieve an incredibly crispy exterior in the oven, while a sweet, savory, and slightly tangy glaze coats each wing in sticky perfection. It’s the ultimate crowd-pleaser for game day, a weekend treat, or a surprisingly easy dinner centerpiece.

Ingredients

For the Crispy Wings:

  • 2 lbs (about 900g) chicken wings, split into drumettes and flats, tips removed

  • 1 ½ tablespoons baking powder (NOT baking soda)

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • ½ teaspoon garlic powder

  • Optional: ¼ teaspoon smoked paprika for extra depth

For the Honey Garlic Glaze:

  • ⅓ cup honey

  • ¼ cup soy sauce (or tamari for gluten-free)

  • 4 cloves garlic, minced

  • 1 tablespoon rice vinegar (or apple cider vinegar)

  • 1 tablespoon fresh ginger, grated

  • 1 teaspoon sesame oil

  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)

  • ½ teaspoon red pepper flakes (optional, for heat)

For Serving:

  • Thinly sliced green onions

  • Sesame seeds

  • Side of ranch or blue cheese dressing

Equipment

  • Large mixing bowl

  • Wire rack

  • Rimmed baking sheet (lined with aluminum foil for easy cleanup)

  • Paper towels

  • Small saucepan

  • Whisk

  • Tongs

Instructions

Step 1: Dry the Wings & Apply the Crispy Coating

  1. Pat Dry: This is the most important step for crispy skin. Thoroughly pat the chicken wings dry with paper towels. The drier they are, the crispier they will become.

  2. Season: In a large bowl, combine the baking powder, kosher salt, black pepper, garlic powder, and smoked paprika (if using). Mix well.

  3. Coat: Add the completely dry wings to the bowl. Toss and rub the seasoning mixture onto every surface of the wings until they are evenly and lightly coated. The baking powder is the secret—it alters the skin’s pH, helping it blister and crisp up beautifully in the oven.

Step 2: Bake to Crispy Perfection

  1. Arrange: Place a wire rack on a foil-lined rimmed baking sheet (this allows air to circulate). Arrange the wings in a single layer on the rack, ensuring they are not touching.

  2. Bake: Place the wings in a cold oven. Then, set the temperature to 425°F (220°C) and bake for 45-50 minutes. Starting in a cold oven helps render the fat slowly. Flip the wings halfway through the cooking time, around the 25-minute mark.

  3. Check for Doneness: Wings are done when the skin is deep golden brown, very crispy, and the internal temperature reaches 165°F (74°C).

Step 3: Create the Sticky Honey Garlic Glaze

While the wings bake, make the glaze.

  1. Simmer: In a small saucepan over medium heat, combine the honey, soy sauce, minced garlic, grated ginger, rice vinegar, and sesame oil. Whisk to combine and bring to a gentle simmer.

  2. Thicken: Give the cornstarch slurry a quick stir and whisk it into the simmering sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Remove from heat. It will continue to thicken as it cools. Stir in red pepper flakes if using.

Step 4: Glaze and Serve

  1. Toss: Once the wings are out of the oven and still hot, transfer them to a large, clean bowl. Pour about two-thirds of the warm honey garlic glaze over the wings.

  2. Coat: Using tongs, gently toss the wings until they are evenly and generously coated. Add more glaze as needed.

  3. Garnish & Serve: Transfer the glazed wings to a serving platter. Drizzle with any remaining glaze from the bowl. Garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve immediately with your chosen dipping sauce and plenty of napkins!

Chef’s Notes & Variations

  • Make-Ahead: You can dry and season the wings with the baking powder mixture up to 8 hours ahead. Keep them uncovered on a rack in the fridge—this further dries the skin for even more crispiness.

  • Air Fryer Method: For a faster cook, prepare wings as directed. Air fry at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through, until crispy and cooked through. Toss in glaze.

  • Sauce Variations: Love Buffalo? Toss baked wings in ½ cup of melted butter and ½ cup of hot sauce. Prefer Asian Zing? Use a blend of hoisin, sriracha, and lime juice.

  • Storing & Reheating: Store leftover glazed wings in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or a 375°F (190°C) oven for 8-10 minutes to restore crispiness. The microwave will make them soft.

Nutritional Information (Per Serving, approximately 3 wings)

  • Calories: ~480

  • Total Fat: 28g

  • Saturated Fat: 8g

  • Cholesterol: 115mg

  • Sodium: ~1250mg

  • Total Carbohydrates: 28g

  • Dietary Fiber: 0.5g

  • Sugars: 24g

  • Protein: 30g

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