This recipe for baked chicken wings is a crowd-pleaser, delivering a perfect balance of crispy skin and juicy, tender meat. The secret lies in a two-stage baking process that first renders the fat and then allows the skin to crisp up. The wings are then generously coated in a rich, sweet, and savory glaze that clings to every piece, making them irresistibly delicious. This is a far healthier alternative to deep-frying and is just as satisfying. They are perfect for game day, a casual dinner, or as an appetizer for any party. The preparation is simple, making it a great recipe for home cooks of all skill levels.
Ingredients
For the Chicken Wings:
- 2 lbs (about 1 kg) chicken wings, whole or separated into drumettes and flats
- 1 tablespoon baking powder (aluminum-free)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Glaze:
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 tablespoon Sriracha or other chili sauce (adjust to your spice preference)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sesame oil
For Garnish:
- 2 tablespoons fresh parsley or cilantro, chopped
- 1 teaspoon sesame seeds (optional)
Instructions
1. Prepare the Chicken Wings: Before you begin, make sure your chicken wings are completely dry. Pat them down with a paper towel. This is a critical step for achieving crispy skin. In a large bowl, toss the chicken wings with the baking powder, salt, and black pepper. The baking powder helps to raise the skin’s pH, which leads to a crispier finish. Make sure every piece is evenly coated.
2. Arrange for Baking: Line a large baking sheet with a wire rack. Arrange the seasoned chicken wings in a single layer on the wire rack, ensuring there is space between each wing to allow air to circulate. This setup prevents the wings from sitting in their own rendered fat and getting soggy.
3. First Bake (Low and Slow): Preheat your oven to 250°F (120°C). Place the baking sheet with the wings on the middle rack. Bake for 30 minutes. This low-temperature initial bake slowly renders the fat, making the skin ready to become incredibly crispy in the second stage.
4. Second Bake (Crisping Stage): After 30 minutes, increase the oven temperature to 425°F (220°C). Bake for another 30-40 minutes, or until the wings are golden brown and the skin is visibly crispy. The exact time will depend on your oven and the size of the wings. You can flip the wings halfway through this stage to ensure even browning on both sides.
5. Prepare the Glaze: While the chicken wings are in their final stages of baking, prepare the glaze. In a small saucepan, combine the soy sauce, honey, brown sugar, rice vinegar, ketchup, Sriracha, minced garlic, grated ginger, and sesame oil. Whisk the ingredients together.
Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let it simmer for about 5-7 minutes, stirring occasionally, until the glaze has slightly thickened. Be careful not to let it boil too vigorously, as the sugars can burn. The glaze should be thick enough to coat the back of a spoon.
6. Toss in the Glaze: Once the chicken wings are crispy, remove them from the oven. Transfer the hot wings to a large bowl. Pour the warm glaze over the wings and toss gently with tongs until every piece is thoroughly coated. The heat from the wings will help the glaze to cling.
7. Final Bake (Optional, but Recommended): For an even better finish, you can return the glazed wings to the wire rack on the baking sheet and place them back in the oven for a final 5-10 minutes. This will allow the glaze to caramelize slightly and create a sticky, delicious coating. This step is what takes the wings from great to outstanding.
8. Garnish and Serve: Remove the wings from the oven and transfer them to a serving platter. Garnish generously with fresh chopped parsley or cilantro and a sprinkle of sesame seeds. Serve immediately while they are hot and sticky.
These baked chicken wings are fantastic on their own but also pair well with a side of steamed rice, a crisp green salad, or some roasted vegetables. The combination of the sweet and savory glaze with the satisfyingly crunchy skin is truly hard to beat.