These hot honey chicken wings are crispy, juicy, and super easy to make! They are oven baked to perfection, and tossed in Asian-style spicy sweet sauce.
These chicken wings are absolutely finger-licking good and makes you go for one after another. The sauce has the perfect balance of savory and sweet, and the skin comes out crispy yet light thanks to the baking powder coating. They are packed full of umami rich Asian flavors that goes well with any kind of sides.
Another bonus is that they are oven baked all at once, meaning way less mess and healthier than deep frying!
Ingredients for this recipe
- Chicken wings - Wing tips discarded
- Baking powder - Make sure to use an aluminum free type
- Salt
- Onion powder
- Garlic powder
For the sauce:
- Honey
- Sriracha sauce
- Tamari soy sauce
- Rice vinegar
- Dark brown sugar - Or light brown sugar
- Water
For the cornstarch slurry:
- Cornstarch
- Water - Cold or room temperature
Optional toppings:
- Thinly sliced scallions
- Toasted white sesame
How to make hot honey chicken wings?
1. Preheat the oven to 425°F/ 218°C. Line a baking sheet pan with aluminum foil and set a wire rack on top. Lightly grease or spray the rack to prevent sticking.
2. Pat dry the wings well with paper towels. Transfer the wings to a large bowl.
3. Combine the salt, onion powder, and garlic powder together in a small bowl. Then sprinkle the mix over the wings and toss well to coat.
4. Arrange the wings on the rack with the skin side up. Bake them for up to 60 minutes until crispy and brown, flipping every 20 minutes.
5. While baking, make the sauce. In a small saucepan, combine the honey, Sriracha, tamari soy sauce, rice vinegar and dark brown sugar together. Simmer for a few minutes until the brown sugar has dissolved.
6. Mix the cornstarch and water together in a cup. Pour the mix into the sauce and stir until the sauce thickens.
7. Once the wings are baked, let them rest for 5 minutes. They continue to cook and crisp up during this time.
8. Transfer the wings to a bowl and toss with sauce.
9. Optional: sprinkle with white sesame and thinly sliced scallions.
Tips
- Tap dry the wings really well for a crispy texture.
- Make sure the water used for cornstarch slurry is at room temperature or cold. Adding hot water to cornstarch will create sticky lumps!
Frequently asked questions
Hot honey chicken wings are the best when eaten fresh out of the oven. However, you can prepare the sauce up to 3 days in advance and keep it refrigerated. You can also toss the wings in the spices and baking powder and keep refrigerated for up to 3 hours.
You can bake without a wire rack but note that the wings will come out more wet. The wire rack ensures the hot air to circulate around the wings, creating a crispy exterior. It also allows to let the excess juice drip.
If there is any leftover sauce, definitely use it for making stir fries or fried rice!
More chicken recipes...
- Chicken Tatsuta (Japanese Fried Chicken)
- Teriyaki Chicken Donburi (Rice Bowl)
- Crispy Baked Five Spice Chicken
Recipe
Baked Hot Honey Chicken Wings
Equipment
- 1 x baking sheet pan
- 1 x wire rack that fits baking sheet
Ingredients
- 3 pound chicken wings wing tips discarded
- 1 tablespoon baking powder aluminum free type
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
For the sauce
- ½ cup honey
- ½ cup Sriracha sauce
- 2 tablespoon tamari soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon dark brown sugar
- ¼ cup water
For cornstarch slurry
- 1 tablespoon cornstarch
- 3 tablespoons water cold or room temperature
Toppings (optional)
- Thinly sliced scallions
- Toasted white sesame
Instructions
- Preheat the oven to 425°F/ 218°C. Line a baking sheet pan with aluminum foil and set a wire rack on top. Lightly grease or spray the rack to prevent sticking.
- Pat dry the wings well with paper towels. Transfer the wings to a large bowl.
- Combine the salt, onion powder, and garlic powder in a small bowl. Then sprinkle the mix over the wings and toss well to coat.
- Arrange the wings on the rack with the skin side up. Bake them for up to 60 minutes until crispy and brown, flipping every 20 minutes.
- While baking, make the sauce. In a small saucepan, combine the honey, Sriracha, tamari soy sauce, rice vinegar and dark brown sugar together. Simmer for a few minutes until the brown sugar has dissolved.
- Mix the cornstarch and water together in a cup. Pour the mix into the sauce and stir until the sauce thickens.
- Once the wings are baked, let them rest for 5 minutes. They continue to cook and crisp up during this time.
- Transfer the wings to a bowl and toss with sauce.
- Optional: sprinkle with white sesame and thinly sliced scallions.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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