Chicken Wing Oven Recipe

I’ve searched high and low for truly crispy chicken wings without needing a deep fryer, and this easy method finally delivers on that promise. This chicken wing oven recipe produces a perfectly golden-brown skin with juicy meat, and the kitchen smells amazing as they bake. We’re using a simple trick (no secret ingredients required!) to achieve perfectly golden-brown skin every time for this family-friendly meal. The harissa honey glaze provides a fantastic balance of sweet and spicy flavors that’s a huge crowd-pleaser for game days or easy dinner ideas. This recipe guarantees juicy insides and a sticky, caramelized coating that everyone will ask you to make again. It’s straightforward, requires minimal clean-up, and delivers restaurant-quality results in under an hour.

Ingredients

• 1.5 kg (3.3 lb) chicken wing sections, patted very dry: The moisture is the enemy of crispy skin, so a thoroughly dry surface is essential for this chicken wing oven recipe. (Use flats and drumettes; whole wings take longer to cook).
• 10 g (1 ½ teaspoons) aluminum-free baking powder: This is the key ingredient for getting a crispy crust. It raises the skin’s pH to promote browning and create tiny air bubbles during baking.
• 5 g (1 teaspoon) fine sea salt: Use fine sea salt to evenly season the wings. Adjust based on the salt content of your specific harissa paste.
• 2 g (½ teaspoon) freshly ground black pepper: Freshly ground pepper adds a better aroma and flavor compared to pre-ground.
• 15 ml (1 tablespoon) olive oil: To lightly grease the wire rack, which prevents the skin from sticking during the high-heat bake.
• 60 g (4 tablespoons) harissa paste: Choose a high-quality harissa paste for depth of flavor. (For a milder option, use a brand like Mina or try swapping half for a milder chili paste or gochujang).
• 80 ml (⅓ cup) honey: This provides sweetness and helps create the sticky, caramelized texture on the wings during the second bake.
• 30 ml (2 tablespoons) apple cider vinegar: Adds a crucial acidic component to cut through the richness and balance the sweetness of the honey.
• 10 g (2 cloves) garlic, minced: Fresh garlic adds a robust aromatic base to the glaze. (If you’re out of fresh garlic, use ½ teaspoon of garlic powder instead).
• 5 g (1 teaspoon) fresh ginger, grated: Adds a bright, warm note that pairs beautifully with the harissa and honey.
• 30 ml (2 tablespoons) water: Thins the glaze slightly during simmering to ensure it coats the wings easily.
• 15 g (¼ cup) fresh cilantro, finely chopped: Used as a vibrant, fresh garnish to add color and brightness to the finished dish. (If cilantro isn’t preferred, use finely chopped green onions or parsley instead).

Instructions

1. Prep the Oven and Pan

Preheat your oven to 200°C (400°F) to ensure even cooking and a crispy exterior. Line a large baking sheet with parchment paper, then set an oven-safe wire rack on top. Lightly grease the wire rack with the olive oil to prevent the skin from tearing when removing the wings later. This preparation is key to a successful chicken wing oven recipe.

2. Season the Wings

In a large bowl, combine the thoroughly patted dry chicken wing sections with the baking powder, fine sea salt, and black pepper. Toss vigorously until every wing section is evenly coated. This step is crucial for achieving that signature crispy skin without deep frying.

3. Bake the Wings (First Pass)

Arrange the seasoned wings in a single layer on the prepared wire rack, ensuring there is space between each piece for hot air circulation. Bake for 40-50 minutes total at 200°C (400°F); flip the wings halfway through (at about 20-25 minutes) to ensure even browning on both sides. Continue baking until the wings are golden brown and the skin feels dry and crispy to the touch.

4. Prepare the Harissa Honey Glaze

While the wings are in the oven, combine the harissa paste, honey, apple cider vinegar, minced garlic, grated ginger, and water in a small saucepan. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally to prevent burning. Allow the glaze to thicken slightly and become glossy (about 5-7 minutes); remove from heat immediately and set aside.

5. Coat the Crispy Wings

Once the wings are fully cooked and crispy (after the first pass), remove them from the oven. Transfer the hot wings from the rack to a large, clean mixing bowl. Pour most of the prepared harissa honey glaze over the wings (reserve 1-2 tablespoons for garnishing later) and toss gently until every wing is thoroughly coated in the sauce. This chicken wing oven recipe is great for high-protein snacks; I often make an extra batch to keep in the fridge for a quick bite.

6. Bake the Glazed Wings (Second Pass)

Return the coated wings to the wire rack on the baking sheet, arranging them again in a single layer with space between them. Bake for an additional 10-15 minutes, or until the glaze has caramelized and become sticky and slightly bubbly. Monitor closely during this stage, as the high sugar content of the honey can cause the glaze to burn quickly if overlooked. If the glaze starts to darken too quickly, reduce the oven temperature slightly or remove immediately.

7. Serve and Garnish

Carefully transfer the sticky, glossy wings to a communal serving platter immediately after taking them out of the oven. Drizzle the reserved harissa honey glaze over the top for extra shine and flavor. Sprinkle generously with the fresh chopped cilantro before serving for a vibrant finish to this easy chicken wing oven recipe.

How to Reheat and Serve Your Sticky Wings

This crispy chicken wing oven recipe is fantastic for family dinners or game day, and it’s also a great high-protein snack for meal prep. The key to enjoying them as leftovers is proper reheating to maintain that crispy skin.

• Reheating Instructions: For best results with this chicken wing oven recipe, avoid the microwave. Reheat leftover wings in the oven or air fryer at 180°C (350°F) for 5-10 minutes. The goal is to re-crisp the skin without overcooking the meat inside.
• Pairing Suggestions: Serve these sweet and spicy wings with cooling sides to balance the heat. A classic blue cheese dipping sauce, ranch dressing, or a simple sour cream dip works well. For a complete family-friendly meal, add celery sticks, carrot sticks, or a simple side salad to complement the richness.

Simple Glaze Substitutions and Adjustments

The beauty of this oven chicken wing recipe is its flexibility. You can easily adjust the heat and flavor profile to match your preference or dietary needs.

• Make it Less Spicy: If serving to children or those sensitive to heat, reduce the amount of harissa paste by half. Alternatively, use a milder chili garlic sauce or skip the harissa completely for a simple honey glaze, or use BBQ sauce instead.
• Different Flavor Profiles: For a different twist, swap the harissa paste for gochujang (Korean chili paste) for a more fermented, savory flavor. You can also create a classic buffalo sauce glaze using butter, hot sauce, and a touch of vinegar, following the same glazing steps.
• Honey Alternatives: If you prefer not to use honey, a similar amount of brown sugar or maple syrup can be substituted in the glaze. Adjust the thickness by adding a bit more water or a cornstarch slurry during the simmer if needed.

FAQs

Why does the recipe call for baking powder?

Baking powder contains acid that reacts with the heat, creating small bubbles on the chicken skin surface. This process dries out the skin and gives it a crispy, non-greasy texture, similar to deep-frying but without the oil.

Can I use this recipe for drumsticks or boneless chicken pieces?

Yes, you can use drumsticks or boneless chicken thighs, but you will need to adjust the cooking time significantly. Drumsticks will take longer (around 50-60 minutes) and boneless pieces will take less time (20-30 minutes).

How do I get a really thick, sticky coating on the wings?

The second bake at high heat is essential for caramelizing the sugars in the honey, which creates the sticky texture. Ensure you don’t overcook during the first bake, as you need the chicken to be able to withstand the second bake without drying out.

Can I make these in an air fryer?

Yes, air fryers are excellent for crispy wings. You can follow steps 2-4 and air fry the wings at 200°C (400°F) for 20-25 minutes. Glaze and air fry for an additional 5 minutes to caramelize, watching carefully to prevent burning.

What if the glaze starts to burn during the second bake?

The honey has a high sugar content, so it can burn quickly at high temperatures. If you see the glaze darkening too fast, reduce the heat to 180°C (350°F) and check frequently, or remove from the oven and finish under the broiler for just 1-2 minutes.

What internal temperature should the chicken wings reach?

The safe internal temperature for chicken is 74°C (165°F). I always use a meat thermometer inserted into the thickest part of the wing to ensure accuracy, though crispy skin usually indicates doneness.

Conclusion

This crispy chicken wing oven recipe proves that you don’t need a deep fryer for perfect wings; the simple baking powder trick is a game changer. With a balance of sweet honey and spicy harissa, this recipe offers a flavor profile that everyone can enjoy and adjust to their preference. Add this recipe to your regular rotation, especially on busy weeknights or for your next gathering, and share your results with us!

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