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Extra Crispy Baked Honey Garlic Chicken Wings

Close-up of several sticky, glazed chicken wings piled on a white plate, perfectly cooked.
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Make juicy chicken wings with shatteringly crisp skin using this simple baking powder technique. These wings are tossed in a sweet and savory honey garlic sauce, perfect for game day or a quick weeknight dinner.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire rack on top. This setup helps air circulate for crispier skin.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, toss the dry wings with baking powder, kosher salt, and black pepper until they are evenly coated. The baking powder raises the skin’s pH, helping it brown and crisp.
  4. Arrange the wings in a single layer on the wire rack, ensuring they do not touch.
  5. Bake for 25 minutes. Flip the wings over and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crispy.
  6. While the wings finish baking, prepare the sauce. In a small saucepan over medium heat, combine the honey, soy sauce, rice vinegar, minced garlic, and ginger. Bring to a simmer and cook for 3 to 5 minutes, stirring until the sauce thickens slightly. Remove from heat and stir in the butter until melted and smooth.
  7. Remove the crispy wings from the oven and immediately transfer them to a clean, large bowl.
  8. Pour the warm honey garlic sauce over the wings and toss gently until every wing is fully coated.
  9. Serve the chicken wings immediately while hot.

Notes

  • Do not skip drying the wings or using baking powder; these are the keys to achieving crispy chicken wings without frying.
  • For an extra layer of flavor, you can toss the wings with a dry rub (like lemon pepper or ranch seasoning) before saucing them.
  • If you prefer a thicker glaze, let the sauce simmer slightly longer until it coats the back of a spoon.

Nutrition

Find it online: https://kitchenslang.com/crispy-baked-chicken-wings-recipe/