Get ready for the most irresistibly sticky, sweet, and spicy chicken wings you’ve ever made at home. Imagine pulling a tray of perfectly crispy wings from your oven, glazing them in a mouthwatering sauce that bubbles and caramelizes, creating a beautiful sheen. These wings, garnished with fresh chili and herbs, are the ultimate crowd-pleaser for game day, a party, or just a really fun weeknight dinner.
Prep Time: 10 mins
Total Time: 50-60 mins (includes baking time)
Servings: 4
Ingredients:
For the Wings & Sauce:
- 2 lbs Chicken Wings, split into drumettes and flats
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 cup BBQ Sauce
- 1/4 cup Honey
- 2 tbsp Soy Sauce
- 1-2 tbsp Sriracha
- 1 tsp Minced Garlic
- Fresh Red Chili, thinly sliced for garnish
- Fresh Parsley, chopped for garnish
Instructions:
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Place a wire rack inside a large, rimmed baking sheet.
- Prep the Wings: Pat the chicken wings completely dry with paper towels. This is the most important step for crispy skin!
- Season the Wings: In a large bowl, toss the dry wings with the baking powder, salt, and pepper until they are evenly coated.
- Bake for Crispy Skin: Arrange the wings in a single layer on the prepared wire rack, making sure they aren’t touching. Bake for 20-25 minutes. Flip the wings and bake for another 20-25 minutes, or until the skin is golden brown and crispy.
- Make the Sticky Sauce: While the wings are in their last 10 minutes of baking, combine the BBQ sauce, honey, soy sauce, sriracha, and minced garlic in a small saucepan. Bring to a simmer over medium heat and cook for 3-5 minutes, stirring occasionally, until it thickens slightly.
- Coat the Wings: Once the wings are fully cooked and crispy, transfer them to a large, clean bowl. Pour the warm sticky sauce over the wings and toss gently to coat every piece.
- Garnish and Serve: Transfer the saucy wings to a platter, garnish with sliced fresh chili and chopped parsley, and serve immediately.
Recipe Notes:
- The Baking Powder Secret: Baking powder helps to draw moisture out of the chicken skin and raises the pH level, which results in extra-crispy, browned skin without any frying.
- Air Fryer Method: To make these in an air fryer, cook the seasoned wings at 380°F (195°C) for 20-25 minutes, flipping halfway through. Then toss in the sauce.
- Adjusting the Spice: You are in full control of the heat. Use less sriracha for a milder, sweeter wing, or add more for an extra spicy kick.
- Serving Suggestion: These wings are fantastic on their own, but they’re even better served with a side of cool ranch or blue cheese dressing to balance the heat.
There you have it – incredibly crispy, sticky, and flavorful baked wings that rival any restaurant. This recipe is sure to become your go-to for wings that are baked, not fried, but every bit as delicious. We hope you love them! Happy cooking!
Estimated Nutritional Information (per serving)
Calories: 480; Protein: 35g; Carbohydrates: 25g (Fiber: 1g, Sugars: 22g); Fat: 26g (Saturated Fat: 7g); Sodium: 1200mg;
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
