These chicken wings come out genuinely crisp on the outside and juicy within, with a honey-soy glaze that turns them into glossy, deeply golden, lightly caramelised bites. Baked in the oven, no deep-frying required: simple to prepare, big on flavour — just the thing for dinner, a picnic, or a laid-back gathering with friends.
Ingredients
For the wings
- Chicken wings — 1.2 kg (2 lb 10 oz)
- Salt — 1 tsp
- Sweet paprika — 1/2 tsp
- Granulated garlic — 1/2 tsp
- Black pepper — 1/4 tsp
- Cornstarch — 1 tbsp
- Baking powder — 2 tsp
For the glaze
- Soy sauce — 3 tbsp
- Honey — 3 tbsp
- Rice vinegar or apple cider vinegar — 1 tbsp
- Garlic — 2 cloves, finely chopped
- Fresh ginger, grated — 1 tsp
- Sesame oil — 1 tsp (optional)
- Cornstarch — 1 tsp + water 2 tbsp (to thicken)
- Sesame seeds — 1 tbsp, for serving
- Green onions — for serving
Step-by-Step Recipe
- Preheat the oven to 220°C (428°F). Line a baking sheet with foil, set a wire rack on top, and lightly oil the rack.
- Pat the wings very dry with paper towels — this is key to a crisp crust.
- Mix the salt, paprika, granulated garlic, pepper, cornstarch, and baking powder together.
- Toss the wings in the dry mixture, then shake off any excess.
- Arrange the wings skin-side up in a single layer on the rack. Leave space between them for air circulation.
- Bake for 35–45 minutes, turning once halfway through, until deeply golden and crisp.
- While the wings bake, combine the soy sauce, honey, vinegar, garlic, ginger, and, if using, sesame oil in a small saucepan. Bring to a gentle simmer.
- Mix the cornstarch with the water, stir it into the sauce, and cook for 30–60 seconds until thickened. Remove from the heat.
- Transfer the hot wings to a large bowl, pour over the glaze, and toss gently until evenly coated.
- If desired, return to the oven under the broiler for 2–3 minutes so the glaze can caramelise slightly.
- Finish with sesame seeds and green onions, then serve immediately.
Nutrition per Serving
| Calories | 520 kcal |
|---|---|
| Protein | 33 g |
| Fat | 32 g |
| Carbohydrates | 22 g |
| Sugar | 17 g |
| Sodium | 900 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Extra crisp: baking powder in the dry mix helps drive off moisture and creates a delicate, brittle crust. Use baking powder, not baking soda.
- Dryness is everything: pat the wings thoroughly dry and avoid crowding the rack.
- Convection: if your oven has a convection setting, use it and reduce the temperature to 210°C (410°F) for an even drier, crisper finish.
- Sauce ideas: instead of honey-soy, try teriyaki, orange glaze, barbecue sauce, or a spicy chilli sauce.
- Air fryer option: cook at 200°C (392°F) for 20–24 minutes, turning halfway through, then toss with the glaze.
- Not just wings: this method also works beautifully with boneless chicken thigh pieces — bake for 25–30 minutes.
FAQ
Can I replace the honey with sugar or syrup?
Yes, use brown sugar or maple syrup. Use the same amount and, if needed, add a pinch of cornstarch for the right consistency.
Why didn’t the wings turn out crispy?
They were likely still damp or packed too closely together. Pat them very dry, use a rack, and leave space between each wing. Also check that your oven temperature is accurate.
Do I need to marinate the wings ahead of time?
Not necessarily. The dry coating with cornstarch and baking powder gives the wings their crisp finish. For a stronger flavour, you can salt and season them 30 minutes before baking.