Chicken Wing Recipe
These oven-baked honey garlic and spicy chicken wings come out perfectly crispy, saucy, and downright irresistible—in under an hour. Whether you’re craving a simple appetizer for game day or a delicious family dinner, this Chicken Wing Recipe has you covered.
A cozy, foolproof dish that pairs spicy, sweet, and smoky flavors, this chicken wing recipe shines in any season. I first tested it on a chilly autumn evening when my grandkids begged for something crunchy and saucy. The result? Wings everyone raved about—no deep fryer required. By baking instead of frying, you get a lighter bite without sacrificing that crave-worthy crisp. Plus, you can tweak the sauce for a BBQ twist, a Buffalo kick, or an herb-lemon spin, making it endlessly fun and customizable.
Why You’ll Love This Recipe
- Ready in under an hour—perfect for last-minute appetizers or busy weeknights.
- Oven-baked for lighter, less greasy wings that still taste ultra-crispy.
- Honey garlic glaze balances sweet and savory with a mild spicy kick.
- Uses pantry staples (soy sauce, garlic powder, baking powder)—no exotic trips to specialty stores.
- Scales easily: double the batch for a party or halve it for two.
- Hands-off bake-and-forget method—more time to mingle or prep sides.
- Customizable: swap hot sauce for BBQ sauce, add a lemon-pepper sprinkle, or toss in buffalo sauce for a crowd-pleasing twist.
- Makes a delicious appetizer or game-day snack that disappears fast.
Ingredients
• 2 lbs chicken wings, split into flats and drumettes (organic or pasture-raised if possible)
• 1 tbsp aluminum-free baking powder (helps crisp the skin)
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper
• 1 tsp smoked paprika (for subtle smokiness)
• 1 tsp garlic powder (or onion powder, if you prefer)
• 2 tbsp olive oil (extra virgin gives more flavor)
• ¼ cup honey (wild-flower or clover honey works great)
• 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tbsp hot sauce (Frank’s RedHot or Sriracha)
• 2 cloves garlic, minced (about 1 tsp)
• Fresh chives or parsley, chopped (for garnish)
(Tip: Pat wings very dry with paper towels before tossing in baking powder—this little step makes a big difference in crispiness.)
Directions
- Preheat the Oven and Prep the Pan
Heat your oven to 425°F (220°C). Line a rimmed baking sheet with foil, then set a wire rack on top. This keeps air circulating around the wings, so they crisp evenly. - Dry and Season Wings
After patting the wings dry, toss them in a large bowl with baking powder, salt, pepper, smoked paprika, and garlic powder. Spread them out in a single layer on the rack—no overcrowding! - Bake Until Golden
Slide the wings into the oven and bake for 25 minutes. Resist the urge to open the door too often—just trust that magic is happening. - Whip Up the Sauce
While wings bake, whisk olive oil, honey, soy sauce, hot sauce, and minced garlic in a small bowl. Give it a quick taste—adjust heat or sweetness to your liking. - Flip and Glaze
After 25 minutes, flip each wing and brush half the sauce over them. Return to the oven for another 10 minutes—wings should be a deep golden brown. - Final Coat and Broil (Optional)
For extra tacky glaze, brush on the remaining sauce, then broil for 2–3 minutes, watching closely so they don’t burn. Broiling caramelizes the honey for that sticky finish. - Rest and Garnish
Let the wings rest for 5 minutes on the rack, then transfer to a serving platter. Sprinkle chopped chives or parsley on top. Serve hot with extra dipping sauce on the side!
Servings & Timing
Makes 4 servings (12–16 wings)
Prep Time: 15 minutes
Bake Time: 35 minutes
Total Time: 50 minutes
Variations
• Buffalo-Style: Swap the honey-garlic glaze for equal parts melted butter and hot sauce.
• BBQ Twist: Use your favorite bottled or homemade BBQ sauce in place of honey and hot sauce.
• Lemon Pepper: Skip the sauce—toss wings post-bake in lemon zest, black pepper, and a pinch of salt.
• Teriyaki Glaze: Mix soy sauce, brown sugar, rice vinegar, ginger, and garlic for an Asian-inspired treat.
• Maple Sriracha: Replace honey with pure maple syrup and add a dash more Sriracha for a smoky sweetness.
• Dry Rub Option: Combine paprika, cumin, chili powder, and brown sugar; rub on wings before baking—no sauce needed.
Storage & Reheating
Refrigerator: Store cooled wings in an airtight container for up to 3 days.
Freezer: Freeze in a sealed bag for up to 1 month—thaw overnight in the fridge.
Reheat: Preheat oven to 350°F (175°C), arrange wings on a wire rack over a baking sheet, and heat for 8–10 minutes until warmed through.
Make-Ahead: Marinate wings (dry rub or sauce) in the fridge overnight; bake as directed when guests arrive.
Notes
• Baking powder (not baking soda) is your secret crisp weapon—trust me, it works wonders.
• If your wings seem wet, give them an extra 10 minutes on the rack before saucing.
• I once forgot to flip midway—wings were still good, but unevenly browned. Don’t skip that flip!
• For a smokier flavor, sprinkle smoked sea salt just before serving.
• Adjust spice: add cayenne or chipotle powder to the dry mix if you like serious heat.
FAQs
Q: Can I grill these wings instead of baking?
A: Absolutely—preheat your grill to medium-high, oil the grates, and cook wings 6–8 minutes per side, brushing on sauce in the last 4 minutes.
Q: Why use baking powder?
A: It helps break down the wing’s proteins and draws out moisture, giving you that coveted crispy skin without deep-frying.
Q: Can I skip the sauce for a dry rub?
A: Yes—you’ll still get great flavor with just the seasoned baking powder mix, but they’ll be less sticky.
Q: How do I make sure wings cook through?
A: Use a meat thermometer—internal temp should reach 165°F (74°C) at the thickest part.
Q: Are flats or drumettes better?
A: Both have their fans: flats get extra crisp; drumettes hold more meat. I say mix them for variety!
Q: Can I double this recipe?
A: Sure—just bake on two racks or in two batches so wings aren’t crowded.
Q: What dipping sauces pair well?
A: Ranch, blue cheese, extra hot sauce, or a simple garlic-herb yogurt dip all work wonders.
Q: My wings weren’t crispy—what went wrong?
A: Likely too much moisture—pat them extra dry and don’t skip the baking-powder step.
Conclusion
Crispy, sticky, and bursting with flavor, this chicken wing recipe is your new go-to for gatherings or busy nights. With simple ingredients and a quick bake, you’ll wonder why you ever fussed with frying. Give it a try, leave a comment below, and don’t forget to explore our BBQ ribs or buffalo cauliflower recipes for more saucy fun!
Chicken Wing Recipe
Ingredients
- 2 lbs chicken wings split into flats and drumettes (organic or pasture-raised if possible)
- 1 tbsp aluminum-free baking powder helps crisp the skin
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika for subtle smokiness
- 1 tsp garlic powder or onion powder, if you prefer
- 2 tbsp olive oil extra virgin gives more flavor
- 1/4 cup honey wild-flower or clover honey works great
- 2 tbsp low-sodium soy sauce or tamari for gluten-free
- 1 tbsp hot sauce Frank’s RedHot or Sriracha
- 2 cloves garlic minced
- Fresh chives or parsley chopped (for garnish)
Instructions
- Heat your oven to 425°F (220°C). Line a rimmed baking sheet with foil, then set a wire rack on top.
- After patting the wings dry, toss them in a large bowl with baking powder, salt, pepper, smoked paprika, and garlic powder. Spread them out on the rack.
- Slide the wings into the oven and bake for 25 minutes.
- Whisk olive oil, honey, soy sauce, hot sauce, and minced garlic in a small bowl. Adjust heat or sweetness to your liking.
- After 25 minutes, flip each wing and brush half the sauce over them. Return to the oven for another 10 minutes.
- Brush on the remaining sauce, then broil for 2–3 minutes. Watch closely to avoid burning.
- Let the wings rest for 5 minutes on the rack, then transfer to a serving platter. Sprinkle chopped chives or parsley on top.
