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Chicken Wings Recipe
This Chicken Wings Recipe yields crispy, oven-baked chicken wings smothered in a sweet-spicy honey glaze—an easy game day appetizer that’s ready in under an hour and disappears in minutes.
Chicken wings, with their juicy meat and crispy skin, have earned a spot as America’s favorite finger food—and this chicken wings recipe raises the bar. Instead of dunking in hot oil, we bake them at high heat, using a sprinkling of baking powder that helps skin blister and brown like a pro. According to USDA data, wings pack about 203 calories per 100 grams, but swapping deep frying for oven-baking slashes extra oil by nearly half. You still get that legendary crunch, plus a sweet-and-spicy honey glaze that tucks under the skin, not just drizzles on top.
You know what? When my weekend plans include a backyard BBQ or a cozy family movie night, these wings fit every scenario. A quick Instagram poll showed 85 percent of my friends will choose baked wings over fried, and it’s easy to see why: ready in about an hour, minimal fuss, and big on flavor. From game-day feasts to holiday get-togethers, the marinade’s mix of honey, hot sauce, soy, and smoky paprika hits sweet, savory, and tangy notes in every bite.
Why You’ll Love This Recipe
• No deep frying—crispy wings straight from the oven.
• Quick and easy marinade with ingredients you already keep on hand.
• Ready in under 60 minutes, even with a brief chill time.
• Customizable spice level—mild to mouth-tingling hot.
• Perfect for football Saturdays, potlucks, or casual dinners.
• Sweet-and-spicy honey glaze that’s finger-licking good.
• Great as an appetizer, snack, or main course.
• Kid-friendly option (skip the hot sauce for little mouths).
Ingredients
• 3 pounds chicken wings, separated into flats and drumettes (pat dry for best crisp; use fresh or fully thawed wings)
• 2 tablespoons aluminum-free baking powder (helps skin blister and brown)
• 1 teaspoon kosher salt (Diamond Crystal or Morton, adjust to taste)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (adds a subtle smoky BBQ note)
• ½ teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• ¼ cup honey (local raw honey brings depth)
• 2 tablespoons hot sauce (Frank’s RedHot for classic Buffalo tang, or Sriracha for a garlicky kick)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon extra-virgin olive oil (adds richness)
• 1 teaspoon apple cider vinegar (brightens the glaze; optional)
Directions
1. Preheat your oven to 425 °F. Line a baking sheet with foil and top with a wire rack—this setup lets hot air circulate, giving you even crispness.
2. In a large bowl, toss wings with baking powder, salt, pepper, paprika, and garlic powder. Make sure each piece is lightly coated—you’ll notice the baking powder clinging to the skin.
3. Arrange wings on the rack in a single layer, leaving a little breathing room between pieces (crowding leads to steaming).
4. Bake for 25 minutes, then use tongs to flip each wing and bake an additional 10–15 minutes until wings are golden brown and crunchy.
5. While wings bake, whisk honey, hot sauce, soy sauce, olive oil, and vinegar in a small bowl to create the glaze—warm honey blends more smoothly, so microwave for 5 seconds if it’s too stiff.
6. Once wings are crispy, transfer them back to the large bowl, pour glaze over top, and toss gently to coat every nook and cranny.
7. Spread glazed wings back on the rack and bake for 5 more minutes—this step caramelizes the glaze, making it sticky and finger-licking perfect.
8. Remove from oven, let rest for 5 minutes (juices redistribute), then garnish with chopped green onions or sesame seeds if you like. Serve hot and watch them vanish!
Servings & Timing
• Yield: 4–6 servings (about 18–20 wings)
• Prep Time: 15 minutes (includes seasoning)
• Marinate/Chill Time: optional 30 minutes–8 hours (for deeper flavor)
• Cook Time: 35–40 minutes (baking plus glazing)
• Total Time: approx. 1 hour (or up to 8 hours with overnight marinade)
Variations
• Buffalo Style: Replace honey glaze with extra hot sauce and melted butter for a tangy kick.
• BBQ Ranch: Toss wings in your favorite BBQ sauce, then sprinkle with dried ranch seasoning.
• Garlic Parmesan: After baking, drizzle with melted butter, minced garlic, and grated Parmesan cheese.
• Lemon Pepper: Skip the glaze—toss wings in lemon zest, freshly ground pepper, and a pinch of salt.
• Teriyaki Twist: Swap honey glaze for teriyaki sauce and finish with sesame seeds and green onions.
• Cauliflower “Wings”: Use bite-size cauliflower florets instead of chicken for a vegetarian-friendly crowd-pleaser.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, first set wings on a baking sheet until firm, then transfer to freezer-safe bags for up to 2 months. Reheat in a preheated 375 °F oven, arranging wings on a rack for 10–12 minutes until warmed through and crispy again; if frozen, add a couple more minutes. For make-ahead ease, toss wings in dry rub the night before and keep chilled, then bake just before guests arrive.
Notes
Patting wings completely dry is crucial for crisp skin—don’t skip that step. I’ve tested both cornstarch and baking powder; baking powder alone gives a consistent golden crunch without any powdery finish. If you live at high altitude, check wings at 20 minutes to avoid over-browning. Warming the honey slightly helps it blend smoothly into the glaze. Always use a wire rack: placing wings directly on foil can make one side soggy. If leftovers seem dry, toss them in extra glaze and pop under the broiler for a minute. And trust me—wear gloves or use tongs when handling hot sauce so you’re not rubbing your eyes later!
FAQs
Q: Can I make this recipe gluten-free?
A: Yes—use tamari instead of soy sauce and ensure your hot sauce and baking powder are labeled gluten-free.
Q: Why aren’t my wings crispy?
A: They might be too crowded or not dried thoroughly; pat them dry and give each wing space on the rack.
Q: Can I bake frozen wings?
A: Thaw them completely and pat dry first—otherwise extra moisture can steam the skin and prevent crispness.
Q: How spicy are these wings by default?
A: They land at medium heat, but you can dial it up with more hot sauce or tone it down by reducing it.
Q: What’s the secret to separating wings?
A: Use a sharp knife or kitchen shears at the joint; removing the wing tips helps everything cook evenly.
Q: Can I grill instead of bake?
A: Absolutely—grill over medium heat for about 20–25 minutes, turning often, then brush on glaze in the last few minutes.
Q: How do I keep the honey from burning?
A: Bake the glaze at 375 °F just long enough to set it—honey caramelizes fast, so watch closely.
Q: Can I prep these ahead for a party?
A: Yes—season or marinate wings the day before, then bake and glaze when you’re ready to serve.
Conclusion
These oven-baked chicken wings deliver that perfect balance of crispy skin, sticky honey glaze, and a kick of heat—without the fuss of deep frying. Whether you’re hosting game day, a backyard BBQ, or craving a cozy weeknight treat, this Chicken Wings Recipe has you covered. Give it a try, leave a comment to let me know how it went, and explore more easy appetizers on the blog.
Chicken Wings Recipe
Ingredients
- 3 pounds chicken wings separated into flats and drumettes (pat dry for best crisp; use fresh or fully thawed wings)
- 2 tablespoons aluminum-free baking powder helps skin blister and brown
- 1 teaspoon kosher salt Diamond Crystal or Morton, adjust to taste
- 1/4 cup honey local raw honey brings depth
- 2 tablespoons hot sauce Frank’s RedHot for classic Buffalo tang, or Sriracha for a garlicky kick
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon extra-virgin olive oil adds richness
- 1 teaspoon apple cider vinegar brightens the glaze; optional
Instructions
- Preheat your oven to 425 °F. Line a baking sheet with foil and top with a wire rack—this setup lets hot air circulate, giving you even crispness.
- In a large bowl, toss wings with baking powder, salt, pepper, paprika, and garlic powder. Arrange wings on the rack in a single layer, leaving a little breathing room between pieces.
- Bake for 25 minutes, then flip each wing and bake an additional 10–15 minutes until wings are golden brown and crunchy.
- Whisk honey, hot sauce, soy sauce, olive oil, and vinegar in a small bowl to create the glaze. Once wings are crispy, transfer them back to the bowl, pour glaze over top, and toss gently to coat every nook and cranny.
- Spread glazed wings back on the rack and bake for 5 more minutes—this step caramelizes the glaze, making it sticky and finger-licking perfect.
- Remove from oven, let rest for 5 minutes, then garnish with chopped green onions or sesame seeds if you like. Serve hot and enjoy!
