Deliciously sticky and flavorful glazed chicken wings, perfect for any gathering or game day.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 kg chicken wings, split into drumettes and flats
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
80 ml honey
60 ml soy sauce
60 ml ketchup
2 tbsp brown sugar
1 tbsp rice vinegar or apple cider vinegar
3 cloves garlic, minced
1 tsp grated fresh ginger
½ tsp sesame oil
½ tsp red pepper flakes, optional
1 tbsp cornstarch
2 tbsp water
Instructions
Pat the chicken wings very dry with paper towels. Place them in a large bowl and toss with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika.
Preheat the oven to 220°C. Arrange the wings in a single layer on a lined baking sheet, preferably on a wire rack.
Bake for 35–45 minutes, turning halfway through, until golden brown and cooked through.
While the wings cook, combine honey, soy sauce, ketchup, brown sugar, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a saucepan.
Bring to a gentle simmer over medium heat.
Mix the cornstarch and water in a small bowl. Slowly stir the mixture into the simmering sauce. Cook for 1–2 minutes, stirring constantly, until glossy and thick.
Transfer the cooked wings to a large bowl. Pour the warm glaze over them and toss until every wing is thoroughly coated.
Return the glazed wings to the oven for 3–5 minutes, or broil for 1–2 minutes, watching closely so the glaze doesn’t burn.
Garnish with sesame seeds and sliced green onions if desired.
Notes
Add 1–2 tbsp sriracha for spicy glazed wings.
Add 1 tbsp orange juice and orange zest for an orange glaze.
Add a little extra honey for a sweeter, stickier coating.
For extra-crispy wings, make sure the chicken is very dry before seasoning and don’t overcrowd the baking tray.