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Crispy Baked Chicken Wings with Honey Glaze

A pile of golden brown, crispy baked chicken wings with honey glaze glistening under natural light.
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Follow these steps to make very crispy chicken wings in the oven and coat them with a sticky, sweet, and savory honey glaze.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large baking sheet with foil and place a wire rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a medium bowl, mix the baking powder, salt, pepper, garlic powder, and cayenne pepper.
  4. Toss the dried wings thoroughly in the seasoning mixture until every piece is lightly coated.
  5. Arrange the seasoned wings in a single layer on the wire rack, ensuring there is space between each wing.
  6. Bake for 25 minutes.
  7. While the wings bake, prepare the glaze. In a small saucepan over medium heat, combine the honey, soy sauce, and apple cider vinegar. Bring the mixture to a gentle simmer, stirring occasionally.
  8. Reduce the heat to low and let the sauce simmer for 5 to 7 minutes, or until it thickens slightly and coats the back of a spoon. Remove from heat and stir in the butter until melted.
  9. After the initial 25 minutes of baking, flip the wings over. Return them to the oven and bake for another 20 to 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the skin is deeply golden and crisp.
  10. Remove the wings from the oven. Place them in a large bowl. Pour about half of the honey glaze over the wings and toss gently to coat.
  11. Serve immediately with the remaining glaze on the side for dipping.

Notes

  • For the crispiest skin, do not skip drying the wings thoroughly before seasoning.
  • Using a wire rack allows air to circulate around the wings, preventing the bottoms from steaming.
  • If the glaze becomes too thick while cooling, reheat it briefly on the stove.

Nutrition

Find it online: https://cookerykings.com/crispy-baked-chicken-wings-with-honey-glaze/