Pin It These chicken wings are dry-rubbed with seasoning and baking powder for extra crispiness before baking to golden perfection. A spicy sriracha glaze is simmered with honey, soy sauce, rice vinegar, sesame oil, garlic, and fresh ginger for a balanced heat and flavor. Once tossed in the glaze, wings are garnished with toasted sesame seeds and thinly sliced spring onions, creating a crispy, juicy, and aromatic dish ideal for entertaining or snacking.
The first time I made these wings, my brother-in-law took one bite and literally stopped mid-sentence. We were supposed to be watching a game, but suddenly everyone was hovering around the kitchen island instead. The glaze hits you first—sweet, then the heat creeps up, and finally that nutty sesame finish makes you reach for another before you've even finished chewing.
Last summer, I doubled this recipe for a backyard party and watched them disappear in fifteen minutes flat. My friend Sarah, who claims she hates spicy food, kept sneaking back to the platter until I caught her red-handed with sauce on her chin. Now she requests them every time she comes over.
Ingredients
- Chicken wings: Separating drumettes and flats helps everything cook evenly and makes grabbing easier
- Baking powder: This is the secret weapon—raises the pH and draws moisture to the surface for that shatter-crisp skin
- Sriracha: The backbone of our glaze, bringing both heat and that fermented garlic undertone
- Honey: Balances the fire and helps the glaze cling to every inch of wing
- Soy sauce: Adds that essential umami depth and saltiness
- Rice vinegar: Cuts through the rich glaze with just enough brightness
- Sesame oil: A little goes a long way—this brings that nutty, aromatic finish
- Fresh ginger and garlic: Do not use the jarred stuff—fresh is what makes this taste homemade
- Toasted sesame seeds: Pop these in a dry pan for 2 minutes until fragrant before serving
Instructions
- Prep your baking station:
- Preheat oven to 220°C (425°F). Line a baking sheet with parchment and set a wire rack on top—air circulation is key for crispy skin.
- Season the wings:
- Pat those wings completely dry with paper towels, then toss with salt, pepper, and baking powder until every piece is evenly dusted.
- Bake to golden perfection:
- Arrange wings in a single layer on the rack, bake 20 minutes, flip, and go another 15 minutes until they're dangerously crispy.
- Make the magic glaze:
- Whisk Sriracha, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer 2–3 minutes until slightly thickened, then pull it off the heat.
- Coat and serve:
- Toss hot wings in the glaze until every piece is glossy, then hit them with sesame seeds and sliced spring onions.
Pin It These wings became my go-to contribution to any gathering after the night my neighbor texted me at 11 PM asking for the recipe. There's something about people gathered around a platter, licking their fingers and reaching for seconds, that feels like real hospitality in action.
Making Them Extra Spicy
When my spice-loving friend comes over, I swirl in an extra tablespoon of Sriracha or add red pepper flakes to the glaze while it simmers. The honey will balance it out, but that slow burn keeps people reaching for their drinks.
The Wire Rack Secret
I used to bake wings directly on the baking sheet until I noticed the bottoms never got crispy. The wire rack lets hot air circulate 360 degrees around each wing, creating that uniform crunch you usually only get from frying.
Getting That Perfect Finish
The most important step happens right after tossing—let the glazed wings sit for 2 minutes before serving. This gives the sauce time to set slightly instead of sliding right off when you take a bite.
- Toast extra sesame seeds and keep them on the side for people who want more crunch
- Have plenty of napkins ready—this is finger food at its finest
- Serve lime wedges on the side for anyone who wants to cut the heat
Pin It These wings have turned quiet nights into loud, happy gatherings more times than I can count. Hope they bring that same energy to your table too.
Common Questions
- → How do baking powder and salt affect the wings?
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Baking powder helps dry out the skin and create a crisp texture, while salt seasons and enhances overall flavor.
- → Can I adjust the spiciness level?
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Yes, increasing sriracha or adding chili flakes will boost heat; reducing those ingredients will mellow the spice.
- → What is the purpose of simmering the glaze?
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Simmering blends the sriracha, honey, soy, and aromatics together, slightly thickening the sauce for better coating.
- → Are there any alternatives to soy sauce?
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Gluten-free tamari can be used for a similar savory note without gluten.
- → How should the wings be served?
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Serve hot, garnished with toasted sesame seeds and spring onions, optionally with lime wedges to add brightness.
