Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 4
- You’ll never need to order takeout wings again with this foolproof baking method
- The secret sweet-spicy sauce balances honey, sriracha and garlic for maximum flavor
- Learn the game-changing technique to get crispy wings without deep frying
- Perfect for game day, parties, or weeknight dinner with easy prep and cleanup
Why This Recipe Will Change Your Wing Game Forever
Craving restaurant-quality chicken wings without leaving home? Most homemade wings turn out soggy or bland, leaving you reaching for the phone to order delivery.
This recipe solves that problem with a simple technique that delivers crispy, sticky, perfectly balanced sweet and spicy chicken wings every time.
The magic happens with a two-step cooking process and a sauce that combines sticky honey with spicy sriracha. Even wing beginners can master this recipe on the first try.
Nutrition Facts
| Nutrient | Amount per serving | % Daily Value |
|---|---|---|
| Calories | 420 | – |
| Total Fat | 24g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 125mg | 42% |
| Sodium | 640mg | 28% |
| Total Carbohydrate | 18g | 7% |
| Dietary Fiber | 0g | 0% |
| Sugars | 16g | – |
| Protein | 32g | 64% |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken wings | 3 pounds (about 24-30 pieces) | Split into flats and drumettes |
| Baking powder | 1 tablespoon | NOT baking soda! |
| Salt | 1 teaspoon | Kosher preferred |
| Black pepper | ½ teaspoon | Freshly ground |
| Garlic powder | 1 teaspoon | |
| Honey | ⅓ cup | |
| Sriracha sauce | ¼ cup | Adjust for heat preference |
| Soy sauce | 2 tablespoons | Low-sodium works too |
| Rice vinegar | 1 tablespoon | |
| Fresh garlic | 2 cloves, minced | |
| Fresh ginger | 1 teaspoon, grated | |
| Butter | 2 tablespoons | Unsalted |
| Sesame seeds | 1 tablespoon | For garnish |
| Green onions | 2, thinly sliced | For garnish |
Substitutions
- Honey: Maple syrup or agave nectar work great
- Sriracha: Any hot sauce will do, but may change flavor profile
- Rice vinegar: Apple cider vinegar can substitute
- Fresh ginger: ¼ teaspoon ground ginger (but fresh is better!)
- Butter: Olive oil for dairy-free version
Equipment
| Tool | Purpose |
|---|---|
| Wire rack | Crucial for crispy results |
| Baking sheet | To catch drippings |
| Large bowl | For tossing wings |
| Small saucepan | For making sauce |
| Tongs | For flipping and handling wings |
| Paper towels | For draining wings |
| Measuring cups/spoons | For accurate measurements |
| Aluminum foil | Optional for easier cleanup |
Step-by-Step Instructions for Beginners
Preparation Phase (15 minutes)
- Preheat your oven to 400°F (200°C).
- Turn your oven on and set the temperature to 400°F.
- Most ovens have a light or sound that indicates when preheating is complete.
- If your oven doesn’t have an indicator, allow at least 10-15 minutes for full preheating.
- Beginner tip: Place an oven thermometer inside if you have one, as many ovens run hotter or cooler than their setting.
- Prepare the baking sheet:
- Take out a large baking sheet (cookie sheet).
- Tear off a piece of aluminum foil large enough to completely cover the baking sheet.
- Lay the foil flat on the baking sheet, shiny side up, and press it down to smooth it out.
- Place a wire cooling rack on top of the foil-lined baking sheet.
- Take cooking spray and lightly spray the entire surface of the wire rack.
- Beginner tip: If you don’t have a wire rack, you can still make this recipe, but the wings won’t be as crispy on all sides.
- Prepare the wings:
- Open the package of chicken wings and place them on a cutting board.
- If your wings are whole (not yet cut), you’ll need to separate them:
- Hold a wing and locate the two joints that connect the three parts (drumette, flat, and tip).
- Using kitchen shears or a sharp knife, cut through each joint.
- The drumette looks like a mini drumstick. The flat (or wingette) is the middle section with two bones.
- You can discard the wing tips or save them in a freezer bag for making chicken stock later.
- Beginner tip: Many grocery stores sell wings already separated into drumettes and flats, which saves this step.
- Pat the wings dry:
- Lay out 4-5 paper towels on your counter.
- Place the wing pieces on the paper towels in a single layer.
- Take additional paper towels and press firmly on top of the wings.
- Replace with fresh paper towels and repeat until wings feel dry to the touch.
- Beginner warning: This step is VERY important! Wet wings = soggy wings, not crispy wings.
- Safety note: Wash your hands thoroughly with soap and water after handling raw chicken.
Wing Coating (5 minutes)
- Mix the dry ingredients:
- Take out a large mixing bowl.
- Add 1 tablespoon of baking powder to the bowl.
- DOUBLE-CHECK the container – baking POWDER, not baking SODA! They look similar but are not interchangeable.
- Add 1 teaspoon of salt to the bowl.
- Add ½ teaspoon of black pepper.
- Add 1 teaspoon of garlic powder.
- Use a fork or small whisk to mix these dry ingredients together until well combined.
- Beginner tip: Measure your ingredients over a small plate rather than over the bowl to catch any spills.
- Coat the wings:
- Pick up the dried wings and place them in the bowl with the dry mixture.
- If all wings don’t fit comfortably in your bowl, work in two batches.
- Using clean hands or tongs, toss the wings gently to coat them in the dry mixture.
- Make sure each wing gets completely covered on all sides with the mixture.
- Beginner tip: If using hands, keep one hand “dry” for handling the mixture and one hand “wet” for handling the raw chicken.
Baking Phase (45 minutes)
- Arrange wings on rack:
- Pick up each coated wing and place it on the prepared wire rack.
- Position the wings skin side up (the smoother, more rounded side).
- Arrange the wings so they’re not touching each other.
- Leave at least ½ inch of space between each wing to allow hot air to circulate.
- Beginner tip: If some coating falls off while transferring, you can sprinkle a little more of the mixture on top of the wings.
- First bake:
- Place the baking sheet with the wings on the middle rack of your preheated oven.
- Set a timer for 30 minutes.
- During this time, prepare the sauce (instructions below).
- Don’t open the oven door during this time, as it lets heat escape.
- Beginner tip: If your oven has hot spots (cooks unevenly), rotate the baking sheet halfway through (at 15 minutes).
- Flip the wings:
- When your timer goes off at 30 minutes, open the oven door.
- Using oven mitts, carefully remove the baking sheet.
- Close the oven to keep it hot.
- With metal tongs, gently grab each wing and flip it over to the other side.
- Be careful as they’ll be hot and might stick slightly to the rack.
- Return the baking sheet to the oven.
- Set your timer for another 15 minutes.
- Beginner tip: If any wings are already very dark golden brown, you can move them to the edge of the rack where it’s slightly cooler.
Making the Sauce (While wings are baking)
- Prepare sauce ingredients:
- While the wings are baking, gather all sauce ingredients.
- Take out a small saucepan.
- Measure ⅓ cup honey and add to the saucepan.
- Measure ¼ cup sriracha sauce and add to the saucepan.
- Measure 2 tablespoons soy sauce and add to the saucepan.
- Measure 1 tablespoon rice vinegar and add to the saucepan.
- Beginner tip for garlic: Place a clove on your cutting board, place the flat side of a knife on top, and press down firmly with your palm to crush it. The skin will come off easily. Then mince it finely with a knife.
- Add 2 minced garlic cloves to the saucepan.
- Beginner tip for ginger: Use the edge of a spoon to scrape the skin off a small piece of ginger. Then use a fine grater (microplane) to grate about 1 teaspoon.
- Add 1 teaspoon grated ginger to the saucepan.
- Simmer the sauce:
- Place the saucepan on the stove over medium heat.
- Stir the ingredients together with a wooden spoon or heat-resistant spatula.
- Once the mixture starts to bubble gently (simmer), reduce the heat to low.
- Let it simmer for 3-5 minutes, stirring occasionally.
- You’ll notice it thickening slightly as it simmers.
- Beginner warning: Do not leave the sauce unattended! Honey can burn quickly if the heat is too high.
- Beginner tip: If the sauce starts bubbling too vigorously, remove it from the heat briefly while continuing to stir.
- Finish the sauce:
- After 3-5 minutes of simmering, remove the saucepan from the heat.
- Add 2 tablespoons of butter to the hot sauce.
- Stir continuously until the butter is completely melted and incorporated.
- The sauce should now look glossy and have a slightly thicker consistency.
- Set the sauce aside, but keep it somewhere warm if possible.
- Beginner tip: If the sauce cools and thickens too much before the wings are done, warm it over low heat for 30 seconds before using.
Final Assembly (5 minutes)
- Check if wings are done:
- After the second baking period (15 minutes), check if the wings are done.
- They should be golden brown and crispy-looking.
- To be certain, take one larger piece out and cut into the thickest part – the meat should be completely white with no pink.
- Alternatively, use a meat thermometer – it should read 165°F when inserted into the thickest part without touching bone.
- If needed, bake for an additional 5 minutes.
- Toss wings in sauce:
- When wings are fully cooked, remove the baking sheet from the oven.
- Take out a large, clean mixing bowl (different from the one used for raw chicken).
- Transfer all the hot wings from the rack to this bowl using tongs.
- Give your sauce a quick stir if it has been sitting.
- Pour about two-thirds of the warm sauce over the wings, reserving the rest.
- Using tongs or two large spoons, gently toss the wings to coat them evenly with sauce.
- Lift and turn the wings several times to ensure even coating.
- Beginner tip: If you’re nervous about tossing, you can use a basting brush to paint the sauce onto each wing.
- Garnish and serve:
- Take out a serving platter or large plate.
- Arrange the sauced wings on the platter, trying not to overlap them too much.
- Sprinkle 1 tablespoon of sesame seeds evenly over the wings.
- Sprinkle the sliced green onions over the wings.
- Transfer the remaining sauce to a small bowl for dipping.
- Serve immediately while hot.
- Beginner tip: Place some celery and carrot sticks around the edges of the platter for a classic wing presentation. Include small bowls of ranch or blue cheese dressing if desired.
Troubleshooting
Wings Not Crispy Enough?
- Problem: Wings turned out soggy instead of crispy.
- Solution: Make sure you thoroughly dry the wings with paper towels before coating. Verify you used baking powder, not baking soda. Check your oven temperature with an oven thermometer – many ovens run cooler than their setting indicates.
Sauce Too Spicy?
- Problem: The sauce has too much heat.
- Solution: Add an extra tablespoon of honey and a tablespoon of butter to mellow out the spice. Serve with ranch or blue cheese dressing to help balance the heat.
Sauce Won’t Thicken?
- Problem: Sauce remains thin even after simmering.
- Solution: Simmer a few minutes longer. If still too thin, mix ½ teaspoon cornstarch with 1 teaspoon cold water and stir into the sauce.
Sauce Burned?
- Problem: Sauce tastes bitter or looks too dark.
- Solution: Unfortunately, burned sauce can’t be fixed. Start over with a clean pan and lower heat. Never leave the sauce unattended while simmering.
Wings Sticking to the Rack?
- Problem: Wings are sticking to the wire rack and tearing when you try to flip them.
- Solution: Next time, spray the rack more generously with cooking spray. For now, use a thin metal spatula to gently loosen them before lifting with tongs.
Variations & Substitutions
Make Them Mild
Reduce sriracha to 1 tablespoon and increase honey to ½ cup for a sweeter, less spicy version the whole family will enjoy.
Go Extra Spicy
Add 1 teaspoon of crushed red pepper flakes and 1 tablespoon of gochujang (Korean chili paste) to the sauce for serious heat seekers.
Lemon-Pepper Twist
Replace the sweet-spicy sauce with 3 tablespoons melted butter, zest and juice of 1 lemon, and 2 teaspoons black pepper for a classic lemon-pepper wing.
Air Fryer Method
Cook at 380°F for 12 minutes, flip, then 10 more minutes before tossing in sauce. Reduce cooking time by about 30%.
Gluten-Free Option
Use tamari or coconut aminos instead of soy sauce to make this recipe gluten-free.
Storage & Reheating
Refrigerator Storage
- Store leftover wings in an airtight container for up to 3 days.
- Keep sauce separate for best results if making ahead.
- Beginner tip: Allow wings to cool completely before refrigerating to prevent condensation inside the container.
Freezing Instructions
- Freeze cooked wings (before adding sauce) in a single layer on a baking sheet.
- Once frozen (about 2 hours), transfer to a freezer bag and store for up to 2 months.
- Squeeze out as much air as possible from the bag before sealing.
- Freeze sauce separately in a small container or ice cube tray.
- Beginner tip: Label containers with the date and contents using masking tape and a marker.
Reheating Methods
- Oven (Best Method): Preheat to 375°F. Place wings on a wire rack over a baking sheet and heat for 10-15 minutes until crispy and heated through.
- Air Fryer: 3-4 minutes at 380°F for perfectly re-crisped wings.
- Microwave: Only as a last resort! Place wings on a microwave-safe plate and heat for 1-2 minutes on high. The wings will lose crispiness but still taste good.
- Beginner tip: Always check that reheated wings are hot all the way through before eating.
Safety Notes & Tips
Food Safety
- Chicken must reach an internal temperature of 165°F (74°C).
- Use separate cutting boards and utensils for raw chicken.
- Wash hands thoroughly with soap for at least 20 seconds after handling raw chicken.
- Clean all surfaces that came in contact with raw chicken using hot, soapy water.
- Never reuse marinades or sauces that have touched raw chicken.
Make-Ahead Tips
- Pre-bake wings and store in refrigerator up to 1 day ahead.
- Make sauce up to 3 days ahead and refrigerate.
- Reheat wings in oven and warm sauce separately before combining.
- Prep all ingredients and measure them out ahead of time (mise en place).
For Perfect Results Every Time
- Pat wings very dry before coating – this is the secret to crispy skin!
- Don’t skip the wire rack – it allows hot air to circulate around the entire wing.
- Let wings rest for 5 minutes after baking before saucing for maximum crispiness.
- Taste and adjust the sauce before adding to the wings – everyone’s spice preference is different.
Serving Suggestions
These sweet and spicy wings pair perfectly with:
- Crisp veggie sticks (celery, carrots, bell peppers)
- Ranch or blue cheese dressing
- Cold beverages (beer or lemonade cut the heat nicely)
- Asian-inspired coleslaw
- Simple side salad
Tip: Set out extra napkins – these wings are deliciously messy!
Beginner tip: For a complete meal, serve these wings with a simple rice pilaf and steamed broccoli.
