Sweet and Spicy Baked Chicken Wings
Introduction
These Sweet and Spicy Baked Chicken Wings are the ultimate crowd-pleaser — perfectly crispy on the outside, tender inside, and coated in a sticky, mouthwatering glaze that strikes the perfect balance between sweetness and heat. Unlike deep-fried wings, these are oven-baked (or can be made in an air fryer) for a healthier twist without sacrificing flavor. Whether for a game night, party, or family dinner, these wings will disappear in minutes!
Prep Time: 15 minutes
Marinating Time: 30 minutes (optional but recommended)
Baking Time: 40–45 minutes
Total Time: 1 hour 15 minutes
Ingredients
For the Wings:
2 lbs (about 1 kg) chicken wings, split at joints, tips removed
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika (or regular paprika)
½ teaspoon black pepper
½ teaspoon salt
1 tablespoon cornstarch (for crispiness)
For the Sweet & Spicy Sauce:
¼ cup honey
2 tablespoons soy sauce
1 ½ tablespoons hot sauce (like Sriracha or chili garlic sauce)
1 tablespoon brown sugar
1 tablespoon ketchup
1 teaspoon apple cider vinegar (or lemon juice)
2 cloves garlic, minced
½ teaspoon red chili flakes (adjust to heat preference)
Optional Garnish:
Chopped green onions
Toasted sesame seeds
Fresh cilantro
Instructions
Prepare the Chicken
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil and place a wire rack on top (this helps air circulate for crispiness).
Pat chicken wings completely dry with paper towels. This step is key for crispy wings.
In a large bowl, toss the wings with olive oil, cornstarch, garlic powder, onion powder, paprika, black pepper, and salt. Mix until evenly coated.
Bake the Wings
Arrange the wings in a single layer on the wire rack.
Bake for 40–45 minutes, flipping halfway through (around 20 minutes), until wings are golden brown and crispy.
Optional (extra crisp): Broil the wings for 2–3 minutes at the end.
Make the Sweet & Spicy Sauce
While the wings bake, prepare the sauce.
In a small saucepan, combine honey, soy sauce, hot sauce, brown sugar, ketchup, vinegar, garlic, and red chili flakes.
Bring to a simmer over medium heat for 3–4 minutes, stirring occasionally until slightly thickened. Remove from heat.
Coat the Wings
Once the wings are baked and crispy, transfer them to a large mixing bowl.
Pour the warm sauce over the wings and toss until well coated.
You can place them back in the oven for 5 more minutes to caramelize the glaze if desired.
Serve
Transfer the wings to a serving platter and garnish with sesame seeds, chopped green onions, or fresh cilantro. Serve hot!
Serving Suggestions
Pair with ranch or blue cheese dip for a creamy contrast.
Serve with fresh celery and carrot sticks for crunch.
Great with steamed rice, garlic noodles, or fries for a full meal.
Tips & Variations
Make it extra spicy: Add a dash of cayenne or double the hot sauce.
Make it mild: Reduce hot sauce and add more honey for balance.
Air fryer method: Cook at 380°F (193°C) for 22–25 minutes, shaking halfway through.
For a sticky BBQ twist, replace ketchup with BBQ sauce.
Precautions
Always check chicken’s internal temperature — it should reach 165°F (74°C) for safe consumption.
Avoid overcrowding the pan; wings need space to crisp up properly.
Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Bake at 375°F (190°C) for 10 minutes or air fry for 5–6 minutes to re-crisp.