Chicken Wings Recipe
This Chicken Wings Recipe is your go-to for crispy, oven-baked wings that balance honey-glazed sweetness and a hint of heat. Perfect for weeknight dinners or game day gatherings.
Ingredients
- 2 lb chicken wings jointed into flats and drumettes (about 18–20 pieces)
- 1/4 cup extra-virgin olive oil (or avocado oil)
- 2 tbsp honey (local raw honey adds depth)
- 1 tbsp apple cider vinegar (or rice vinegar)
- 2 tbsp soy sauce (regular or low-sodium)
- 1 tsp garlic powder
- 1 tsp smoked paprika (sub regular paprika if needed)
- 1/2 tsp chili powder (or cayenne for extra heat)
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp melted butter (unsalted; for tossing post-bake)
- Optional garnish finely chopped parsley, a drizzle of hot sauce (Frank’s RedHot is my go-to)
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with foil, placing a wire rack on top.
- In a large mixing bowl, whisk together olive oil, honey, apple cider vinegar, soy sauce, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper until smooth.
- Add chicken wings to the marinade and toss well to ensure every piece is coated.
- Let the wings sit for at least 30 minutes at room temperature or refrigerate overnight for enhanced flavor.
- Arrange marinated wings on the wire rack and bake for 40-45 minutes, flipping halfway through, until golden-brown and crispy.
- Remove wings from oven, toss with melted butter and hot sauce if desired, garnish with parsley, and serve hot.
Notes
Patting wings dry before baking enhances crispiness, marinating overnight intensifies flavor, and using a wire rack ensures even cooking for crispy skin.
Nutrition
Calories: 300kcal
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