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baked wings recipe

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Author: Sarah Mali
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: General

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Description

A crispy baked chicken wing recipe that avoids deep frying by using a high-heat method and wire rack, finished with a sticky honey-chili glaze. This method ensures shatteringly crisp skin without the added hassle of frying.

Ingredients

Scale

2.5 lbs chicken wings, patted very dry
1 tbsp olive oil
1 tsp fine sea salt
0.5 tsp freshly ground black pepper
0.5 tsp garlic powder
0.25 cup light soy sauce
0.25 cup honey
2 tbsp chili garlic paste
1 tbsp apple cider vinegar
2 tsp grated fresh ginger
1 tsp minced fresh garlic
1 tsp toasted sesame oil
1 tbsp toasted sesame seeds
0.25 cup sliced green onions

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Instructions

Prep Oven and Wings: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Ensure chicken wings are completely dry by patting them down with paper towels.
Season and Arrange: In a large bowl, combine the dried wings with olive oil, salt, black pepper, and garlic powder. Toss to coat evenly. Arrange the seasoned wings in a single layer on the wire rack, making sure pieces do not touch.
Bake Initial Phase: Place the wings in the preheated oven and bake for 25 minutes to start crisping the skin and render fat. While the wings bake, begin preparing the sticky glaze.
Prepare the Sticky Honey-Chili Glaze: In a small saucepan, whisk together the soy sauce, honey, chili garlic paste, apple cider vinegar, fresh ginger, garlic, and toasted sesame oil. Bring to a gentle simmer over medium heat, stirring constantly for 5-7 minutes until the glaze thickens slightly.
Finish Baking: After the initial 25 minutes, flip the wings and return them to the oven for another 20-25 minutes, or until deep golden brown and crispy (internal temperature of 165°F/74°C).
Toss and Serve: Transfer the hot wings immediately to a large clean bowl. Pour the warm glaze over the wings and toss thoroughly. Arrange on a platter and garnish generously with toasted sesame seeds and sliced green onions before serving.

Notes

To achieve truly crispy results without deep-frying, ensure the chicken wings are completely dry before seasoning. Using a wire rack prevents the bottom of the wings from sitting in rendered fat, promoting even crispiness. The glaze is added after baking to prevent the sugars from burning in the oven.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Appetizer
Method: Baked
Cuisine: Asian

Nutrition

Serving Size: 3-4 wings
Calories: 500 kcal
Sugar: 15 g
Sodium: 700 mg
Fat: 35 g
Saturated Fat: 10 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 120 mg

Baked Wings Recipe