Ingredients
- 2 1/2 pounds chicken wing sections
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/3 cup honey
- 3 tablespoons sriracha (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- Optional: pinch of red pepper flakes
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment or a wire rack.
- Pat chicken wings dry with paper towels.
- In a large bowl, toss wings with baking powder, salt, pepper, and garlic powder until evenly coated.
- Arrange wings in a single layer on the baking sheet and bake for 40–50 minutes, flipping halfway through, until golden and crispy.
- Meanwhile, combine honey, sriracha, soy sauce, rice vinegar, and garlic in a small saucepan. Simmer for 3–5 minutes until slightly thickened.
- Transfer baked wings to a bowl and toss with the warm glaze until fully coated.
- Serve immediately for the crispiest texture.
Notes
- Air-fry at 380°F (193°C) for 22–25 minutes as an alternative to baking.
- Add lime juice to the glaze for tanginess or sesame seeds for garnish.
- Store wings uncovered in the fridge pre-baking to dry out the skin for better crisping.
- Reheat in oven for best results; avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-American
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 12g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 110mg
