Ingredients
3 lbs Chicken Wings (flats and drumettes)
2 tbsp Olive Oil
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Smoked Paprika
1 tsp Salt
0.5 tsp Black Pepper
0.5 cup Soy Sauce (low sodium)
0.25 cup Honey or Maple Syrup
2 tbsp Brown Sugar (packed)
1 tbsp Rice Vinegar
2–4 tbsp Sriracha or Gochujang (adjust to taste)
1 tbsp Fresh Ginger (grated)
1 tbsp Lime Juice
1 Cornstarch Slurry (1 tbsp cornstarch + 2 tbsp water)
Sesame Seeds (for garnish)
Green Onions (sliced, for garnish)
Instructions
- Prepare the Chicken: First, thoroughly pat your chicken wings dry with paper towels. This crucial step ensures crispy skin. Next, place the dried wings in a large bowl
- Season the Wings: Drizzle the wings with olive oil. Sprinkle them generously with garlic powder, onion powder, smoked paprika, salt, and black pepper. Use your hands to toss the wings, making sure every piece is evenly coated with the seasoning. This forms the flavorful base for our spicy chicken wings
- Arrange for Baking: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil, then place an oven-safe wire rack on top. Arrange the seasoned chicken wings in a single layer on the wire rack. Ensure space exists between each wing for even cooking and crisping
- Bake the Wings: Bake for 25-30 minutes, then flip the wings. Continue baking for another 20-25 minutes, or until the wings are golden brown and thoroughly cooked through. They should reach an internal temperature of 165°F (74°C). This initial bake makes your best spicy chicken wings perfectly crispy
- Prepare the Spicy Glaze: While the wings bake, prepare your incredible spicy glaze. In a medium saucepan, combine the soy sauce, honey (or maple syrup), brown sugar, rice vinegar, Sriracha (or Gochujang), grated fresh ginger, and lime juice. Whisk everything together until the sugar dissolves
- Simmer the Glaze: Bring the mixture to a gentle simmer over medium heat. Continue to simmer for 5-7 minutes, stirring occasionally, until the sauce slightly thickens. If you desire a thicker sauce, whisk in the cornstarch slurry and simmer for another minute until it reaches your desired consistency. This glaze is what transforms them into truly amazing spicy chicken wings
- Coat the Wings: Once the wings are baked and crispy, remove them from the oven. Transfer the hot wings to a large bowl. Pour the warm spicy glaze over the wings. Use tongs to gently toss the wings, ensuring each piece is fully coated with the luscious sauce
- Serve and Garnish: Immediately transfer your perfectly coated spicy chicken wings to a serving platter. Garnish generously with sesame seeds and sliced green onions. Serve hot and enjoy the best spicy chicken wings you've ever made!
Notes
Pro Tips for Success: First, pat those wings DRY. Excess moisture on the chicken skin prevents it from crisping up properly. Use plenty of paper towels to get them as dry as possible before seasoning.
Pro Tips for Success: Next, use a wire rack for baking. Placing the wings directly on a baking sheet can result in soggy bottoms. A wire rack allows air to circulate all around the wings, promoting even cooking and maximum crispiness.
Pro Tips for Success: Do not overcrowd the baking sheet. Give your wings space! When wings are too close together, they steam instead of roast, inhibiting that desired crispy skin. Work in batches if necessary.
Pro Tips for Success: For an extra layer of flavor and crispiness, consider a quick broil at the very end. After coating the wings in the glaze, you can return them to the oven under the broiler for 2-3 minutes. Watch them very closely to prevent burning, but this step can caramelize the sauce beautifully and add an extra crunch.
Pro Tips for Success: Finally, always taste your sauce and adjust the spice and sweetness before coating the wings. Everyone has a different preference for heat and sugar. Add a little more Sriracha for more kick, or a bit more honey for extra sweetness. This ensures your best spicy chicken wings cater perfectly to your family’s palate.
Storage & Reheating Tips: To store, let the wings cool completely to room temperature. Then, transfer them to an airtight container. They will keep well in the refrigerator for up to 3-4 days.
Storage & Reheating Tips: Oven Reheating: Preheat your oven to 350°F (175°C). Spread the leftover spicy chicken wings in a single layer on a baking sheet lined with parchment paper. Reheat for 10-15 minutes, or until they are heated through and the skin has regained some of its crispiness.
Storage & Reheating Tips: Air Fryer Reheating: Preheat your air fryer to 375°F (190°C). Place the wings in the air fryer basket in a single layer, ensuring not to overcrowd it. Cook for 5-7 minutes, shaking the basket halfway through, until the wings are hot and crispy again.
Storage & Reheating Tips: Microwave (not recommended for crispness): While you can reheat them in the microwave, it will result in softer, less crispy skin. If time is critical, microwave on high in 30-second intervals until warmed through.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 6 wings
- Calories: 380 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg