Save It The smell of these wings baking reminds me of my friend Marcus's tiny apartment kitchen, where we'd crowd around the oven door watching skin crisp up through the glass. He swore by the baking powder trick, something he picked up from a short-order cook cousin. Now every time I make them, I think about how the best recipes often come from someone's handed-down wisdom rather than a fancy restaurant.
I made these for a Super Bowl party years ago and watched my brother-in-law Mike, who claims he hates spicy food, accidentally eat six while trying to figure out what made them so addictive. The balance is sneaky like that, the heat building slowly enough that you dont notice it until you're reaching for your second wing and your third drink.
Ingredients
- Chicken wings: The baking powder trick here is real science, raising the pH to help skin crisp up remarkably well in the oven
- Honey: Floral varieties like orange blossom or wildflower add complexity that basic clover honey just cant match
- Sriracha: This brings the garlicky heat foundation, so don't substitute with plain hot sauce
- Butter: Unsalted lets you control the salt level while adding necessary richness to bind the glaze
- Soy sauce: Tamari works beautifully here if you need to keep it gluten-free
- Flaky sea salt: This final sprinkle is non-negotiable, creating those perfect salty bursts against the sweet heat
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) and set up a wire rack over foil-lined baking sheet, which lets hot air circulate underneath every wing for even crisping
- Prep the wings:
- Pat them thoroughly dry with paper towels, because any surface moisture will steam instead of crisp
- Season generously:
- Toss wings with baking powder, kosher salt, and pepper until every piece is evenly coated
- Arrange and bake:
- Place wings skin-side up with space between each piece and bake for 40-45 minutes, flipping once at the halfway mark
- Make the magic glaze:
- While wings bake, combine honey, sriracha, butter, soy sauce, and rice vinegar in a small saucepan over low heat, stirring until butter melts and everything comes together
- Glaze them hot:
- Transfer the crispy wings to a large bowl, pour that warm glaze over them, and toss until every wing is coated
- Finish like a restaurant:
- Arrange on a platter and immediately hit them with flaky sea salt while the glaze is still tacky enough to hold it
Save It These became my go-to for unexpected guests because most ingredients live in my pantry anyway. Last summer my neighbor Sarah smelled them baking and knocked on my door with a six-pack, asking what I was making. We ended up eating them on her back porch while the sun went down, and I think the wings were just an excuse for both of us to not eat alone that night.
The Heat Factor
Start with the listed sriracha amount if you're feeding a crowd, but feel free to bump it up if your group leans into spice. I once doubled it for a chili-head friend and watched sweat form on his forehead while he reached for wing number five. That said, the honey really does temper things, so what seems like a lot of sriracha raw transforms into something remarkably balanced once cooked.
Make-Ahead Strategy
You can bake the wings completely up to two hours before serving, then just reheat them at 200°C (400°F) for about 8 minutes to recrisp before glazing. This trick saved me when I was hosting and realized I'd forgotten to buy drinks until an hour before people arrived. Glazing at the last minute keeps that fresh-from-the-oven texture intact.
Pairing Ideas
A cold lager cuts through the sweetness while letting the spice shine through, and something crisp like a pilsner won't compete with the glaze's complex flavors. If you prefer wine, an off-dry Riesling mirrors the honey notes while providing enough acidity to cleanse your palate between bites.
- Blue cheese dressing on the side, because tangy coolness makes everything better
- Extra napkins, obviously, because this is hands-on eating
- Small plates or lettuce wraps if you want to keep things slightly more civilized
Save It The first time I made these for my dad, he asked for the recipe before he'd even finished his second wing. That's how I know they're worth keeping around.
Recipe FAQs
- → What makes these wings crispy?
Baking powder creates an alkaline environment that helps break down proteins in the skin, allowing it to crisp up beautifully in the high-heat oven. The wire rack ensures air circulates evenly around each wing.
- → Can I make these ahead of time?
Bake the wings up to a day in advance and refrigerate. Reheat at 200°C (400°F) for 10-15 minutes until crispy, then toss with fresh glaze and serve immediately for best texture.
- → How can I adjust the heat level?
Increase sriracha to 4 tablespoons for extra spice, or add a pinch of cayenne pepper to the glaze. For milder wings, reduce sriracha to 2 tablespoons or substitute with sweet chili sauce.
- → What's the best way to toss wings in glaze?
Transfer hot wings directly from the oven to a large bowl, pour the warm glaze over them, and toss gently with tongs until evenly coated. The heat helps the glaze adhere perfectly to the crispy skin.
- → Can I grill these instead of baking?
Absolutely. Grill wings over medium-high heat for 20-25 minutes, turning frequently, until crispy and cooked through. Brush with glaze during the last 2 minutes of grilling and serve immediately.
- → What other garnishes work well?
Fresh cilantro, sliced scallions, toasted sesame seeds, or chopped peanuts all complement the sweet-spicy flavors. A squeeze of fresh lime juice right before serving adds brightness.