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baked chicken wings recipe
- Total Time: 75 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
A recipe for extra crispy baked chicken wings achieved with a secret cornstarch coating, topped with a sweet and savory Sticky Date-Chili Glaze made from Medjool dates and spices.
Ingredients
- 3.3 lbs chicken wings, separated into flats and drumettes
- 1 tbsp neutral oil (grapeseed or canola)
- 1.5 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp cornstarch
- 1 cup pitted Medjool dates, finely chopped
- 0.25 cup soy sauce (low-sodium recommended)
- 0.25 cup rice vinegar (unseasoned)
- 0.33 cup honey or maple syrup
- 2 tbsp mild red chili paste (sriracha or gochujang)
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp water
- 1 tsp toasted sesame seeds
- 0.25 cup green onions (scallions), thinly sliced
Instructions
- Prep Oven and Pan: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Season Wings for Crispiness: Pat the chicken wings completely dry with paper towels. In a large bowl, toss the dried wings with the neutral oil, salt, pepper, garlic powder, onion powder, and cornstarch until every wing is evenly coated.
- First Bake Phase: Arrange the seasoned wings in a single layer on the prepared baking sheet, ensuring space between each wing for proper air circulation. Bake for 30 minutes to render fat and start browning the skin.
- Prepare Sticky Date-Chili Glaze: While the wings bake, combine the chopped dates, soy sauce, rice vinegar, honey or maple syrup, red chili paste, grated ginger, minced garlic, and water in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until the dates soften and the sauce thickens to a syrupy consistency.
- Second Bake Phase: After the initial 30 minutes, flip the wings over. Return the wings to the oven for another 20-25 minutes, or until deeply golden brown and crispy. If needed, increase the temperature to 425°F (220°C) for the last 5 minutes to ensure crispiness.
- Toss Wings in Warm Glaze: Remove the hot wings from the oven. Transfer them to a large clean bowl and pour the warm Sticky Date-Chili Glaze over them, tossing gently with tongs until all wings are thoroughly coated.
- Caramelize the Glaze: Return the glazed wings to the baking sheet in a single layer. Bake for an additional 5-7 minutes to caramelize the sugars in the glaze, creating a sticky finish. Watch carefully to prevent scorching.
- Garnish and Serve: Arrange the sticky wings on a platter. Sprinkle generously with toasted sesame seeds and thinly sliced green onions. Serve immediately.
Notes
To achieve truly crispy skin, patting the chicken wings completely dry before seasoning is essential. When baking, ensure there is space between each wing on the baking sheet for proper air circulation. For a non-spicy version, reduce or omit the red chili paste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 wings (approx. 375 g)
- Calories: 650 calories
- Sugar: 40 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg