Crispy Sweet & Spicy Baked Chicken Wings
These oven-baked chicken wings are a perfect blend of sweet and spicy, featuring a crispy exterior from a seasoned dry rub and coated in a sticky, flavorful Sriracha-honey glaze. Ideal for game day, parties, or a satisfying weeknight meal, they deliver maximum flavor with minimal fuss.
Crispy Sweet & Spicy Baked Chicken Wings
These oven-baked chicken wings are a perfect blend of sweet and spicy, featuring a crispy exterior from a seasoned dry rub and coated in a sticky, flavorful Sriracha-honey glaze. Ideal for game day, parties, or a satisfying weeknight meal, they deliver maximum flavor with minimal fuss.
Total Time
1h 5m
Prep Time
15m
Cook Time
50m
Servings
4
Difficulty
medium
Ingredients
Main
- 2.5 lbs chicken wings(separated into drumettes and flats, wing tips removed)
Dry Rub
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper(adjust to desired spice level)
- 0.5 tsp black pepper
- 1 tsp kosher salt
Sweet & Spicy Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic(minced)
- 1 tbsp fresh ginger(grated)
- 0.25 cup Sriracha sauce
- 0.25 cup honey
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
Garnish
- 1 tbsp sesame seeds(for garnish)
- 2 tbsp fresh cilantro or green onions(chopped, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil and place a wire rack on top. This helps air circulate for crispier wings.
Pat the chicken wings thoroughly dry with paper towels. This is a crucial step for achieving crispy skin. Place the dried wings in a large bowl.
In a small bowl, combine the cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, and kosher salt. Whisk well to combine.
Sprinkle the dry rub mixture over the chicken wings. Toss well with your hands or tongs until all wings are evenly coated. Ensure each wing is lightly dusted.
Arrange the seasoned chicken wings in a single layer on the prepared wire rack, ensuring there is space between each wing for even cooking and crisping. Do not overcrowd the pan.
Bake for 25 minutes. Flip the wings and bake for another 20-25 minutes, or until they are golden brown and crispy. The internal temperature should reach 165°F (74°C).
While the wings are baking, prepare the sweet and spicy sauce. In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Stir in the Sriracha sauce, honey, soy sauce, rice wine vinegar, and sesame oil. Bring the mixture to a gentle simmer, stirring constantly, then remove from heat.
Once the wings are cooked and crispy, remove them from the oven and transfer them to a large clean bowl. Pour the warm sweet and spicy sauce over the wings and toss until they are thoroughly coated.
Garnish with sesame seeds and chopped fresh cilantro or green onions before serving immediately.
Chef's Notes
For an extra layer of flavor, consider marinating the wings in a little buttermilk for an hour before patting dry and applying the rub. If you prefer a smokier flavor, increase the smoked paprika or add a pinch of chipotle powder to the dry rub. For a thicker sauce, you can whisk in 1/2 teaspoon of cornstarch mixed with 1 tablespoon of cold water into the simmering sauce and cook for another minute until it thickens slightly. **Tips & Tricks:** - **Pat Dry Thoroughly:** Excess moisture is the enemy of crispy wings. Use plenty of paper towels to ensure the wings are as dry as possible before seasoning. - **Use a Wire Rack:** Baking wings on a wire rack set over a baking sheet allows air to circulate around all sides, promoting even cooking and superior crispiness. - **Don't Overcrowd:** Give your wings space on the baking sheet. Overcrowding will steam the wings instead of baking them, resulting in a less crispy texture. - **Make Sauce Ahead:** The sweet and spicy sauce can be made several days in advance and stored in the refrigerator. Gently reheat before tossing with the cooked wings. - **Adjust Spice Level:** Feel free to increase or decrease the cayenne pepper in the dry rub and the Sriracha in the sauce to match your preferred level of heat. - **Reheating:** Reheat leftover wings in a preheated oven at 375°F (190°C) for 10-15 minutes to regain some crispiness, rather than microwaving.
Nutrition Facts
per serving