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Chicken Wings Recipe

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 minute
Course Appetizer, Main Course, Snack
Cuisine American
Servings 4 servings
Calories 203 kcal

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!

Notes

Patting wings completely dry is crucial for crisp skin—don’t skip that step. 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 remember to wear gloves or use tongs when handling hot sauce.

Nutrition

Calories: 203kcal
Keyword Baked Wings, Chicken Wings, Game Day Appetizer, Honey Glaze
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