Save to Pinterest My kitchen smelled like a Thai street stall mixed with honey the first time I nailed these wings, and honestly, it caught me off guard. I'd been chasing that impossible balance between crispy skin and a glaze that stuck without sliding right off, and one random Tuesday night it just clicked. The trick wasn't some fancy technique—it was respecting the baking powder, letting it do its thing, then hitting the hot wings with warm glaze while they could still absorb it. Now they're the thing people text me about days later asking me to make again.
I made these for a small game night and watched someone eat six wings in a row without saying a word, then just look at the empty plate like they'd been betrayed. That silence before the "wait, can I grab more?" is when I knew I'd created something. The flaky salt hitting against the sweetness of the honey and that low hum of sriracha heat just works, and I've never had leftovers, which is its own kind of compliment.
Ingredients
- Chicken wings (1.2 kg, separated and tips removed): Use fresh or thawed wings at room temperature so they cook evenly; the separation into drumettes and flats matters more than you'd think for even browning.
- Baking powder (aluminum-free, 1 tbsp): This is the secret to crispy skin without deep frying—it raises the pH so the wings brown faster and harder, creating that shatteringly crisp exterior you're after.
- Kosher salt and black pepper: Season generously in the dry rub; the kosher salt is coarser so it won't disappear into the wings like table salt would.
- Honey (1/3 cup, preferably floral): Floral varieties like wildflower or acacia have a subtler sweetness that doesn't overpower the sriracha; avoid heavily processed honey that tastes one-note.
- Sriracha (3 tbsp): This is your heat and depth; different brands vary wildly in spice level, so taste as you go if you're new to your bottle.
- Unsalted butter, soy sauce or tamari, rice vinegar: The butter carries flavor and richness, the soy adds umami and salt, and the vinegar cuts through the sweetness with just enough tang to keep it balanced.
- Flaky sea salt (1 tsp, such as Maldon): Never skip this finishing touch; it adds a textural contrast and a bright pop of salt that makes your brain register "finished dish" instead of "pretty good."
Instructions
- Set up your workspace:
- Preheat your oven to 220°C (425°F) and line a baking sheet with foil, then place a wire rack on top. This setup matters—the foil catches drips and the rack lifts the wings so heat circulates underneath, preventing soggy bottoms.
- Dry your wings thoroughly:
- Pat each wing with paper towels until they're genuinely dry; any moisture clinging to the skin will steam instead of crisp, and you've come too far to mess this up now.
- Coat evenly with the dry rub:
- Toss wings in a bowl with baking powder, kosher salt, and pepper until every piece is lightly dusted. You're not drowning them—just a thin, even coat that will adhere and brown beautifully.
- Arrange and bake:
- Lay wings skin-side up on the rack with a little space between each one so steam can escape and air circulates. Bake for 40–45 minutes, flipping halfway through, until the skin is deep golden and crackles when you touch it.
- Build the glaze while wings cook:
- In a small saucepan over low heat, combine honey, sriracha, butter, soy sauce, and rice vinegar. Stir gently until the butter melts and everything is smooth and glossy, then pull off heat and let it cool slightly so the glaze won't slide right off the hot wings.
- Toss and serve immediately:
- Transfer hot wings to a bowl, pour warm glaze over them, and toss to coat evenly. Arrange on a serving platter, then sprinkle with flaky sea salt right away while the glaze is still tacky enough to hold it.
Save to Pinterest There's a moment when you pull crispy wings from the oven and they're just a shadow of what they'll become, then you hit them with that warm glaze and they transform into something glossy and alive. That's when you know you've actually pulled this off, and honestly, it's why I keep making them.
The Science of Crispy Wings
The baking powder isn't a gimmick—it's pure chemistry. It raises the pH of the chicken skin, which allows it to brown faster and more aggressively through a process called the Maillard reaction, giving you that deeply golden, almost shattered exterior without any deep frying required. The wire rack does equally important work by elevating the wings so hot air reaches the undersides, turning what would be the soggy, steamed bottom into another crispy surface. It feels like a small thing until you taste the difference.
Adjusting Heat and Sweetness
Not everyone loves the same level of spice, and that's completely fine—this recipe is designed to bend. If you want more heat, increase the sriracha by half a tablespoon at a time and taste as you go, or add a small pinch of cayenne to the glaze for a deeper burn without more liquid. For a different sweet profile, swap the honey for maple syrup, which is thicker and darker and gives the wings an almost barbecue-adjacent flavor that's equally craveable.
Serving and Pairing Ideas
These wings are flexible enough to work as an appetizer, a game-day snack, or even the star of a casual dinner served alongside rice or crispy vegetables. The spice and sweetness balance beautifully with a crisp lager that cuts through the richness, or if you want to get fancy, a floral Riesling brings out the honey notes and its slight sweetness cools the heat without fighting it.
- Make them a few hours ahead and serve them at room temperature if you're hosting—they're actually great reheated gently in a low oven for five minutes.
- Double the glaze recipe if you're feeding more people or want extra sauce for dipping, though fair warning: people will drink it if given the chance.
- Cilantro or sliced scallions are optional but genuinely helpful for a brightness that prevents the dish from feeling heavy.
Save to Pinterest These wings taught me that the best food doesn't need to be complicated—it just needs respect for its basics and a willingness to let good ingredients do their job. That's the whole recipe right there.
Recipe Questions & Answers
- → How do I get crispy wings without frying?
Using baking powder (aluminum-free) and a high oven temperature helps draw moisture from the skin, resulting in crispy baked wings.
- → Can I make this gluten-free?
Yes, by using gluten-free sriracha and tamari instead of regular soy sauce, the wings can be gluten-free.
- → What is the purpose of flaky sea salt at the end?
Sprinkling flaky sea salt after glazing adds a crunchy texture and enhances the sweet and spicy flavors.
- → Can I adjust the spiciness level?
Absolutely, increase sriracha or add a pinch of cayenne pepper to the glaze for extra heat.
- → What can I use instead of honey in the glaze?
Maple syrup is a great alternative that provides a different sweetness while blending well with the spices.