Ingredients
For the Chicken Wings
- 1 kg chicken wings
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
For the Spicy Glaze
- 4 tablespoons chili sauce (Korean gochujang, sriracha, or any hot chili paste)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon vinegar (rice vinegar or white vinegar)
- 1 tablespoon brown sugar
- 4 cloves garlic, finely minced
- 1 teaspoon red pepper flakes (optional for extra heat)
- 1 tablespoon melted butter
Instructions
1. Prepare the Wings
Start by patting the chicken wings completely dry with paper towels. This step is crucial because removing extra moisture helps the seasoning stick and ensures the wings roast to a crispy finish in the oven instead of steaming.
Place the wings in a large bowl. Add the salt, black pepper, garlic powder, paprika, and oil. Toss thoroughly until every wing is evenly coated. Allow the wings to rest for at least 10 minutes to help the seasoning penetrate the meat.
For even better flavor, you can marinate them for 1–2 hours, but it’s not required for this recipe.
2. Bake Until Perfectly Crispy
Preheat your oven to 200°C (400°F).
Line a baking tray with foil and place a wire rack on top if you have one. The rack helps the wings cook more evenly and allows excess fat to drip away. Arrange the wings in a single layer, making sure they do not overlap.
Bake the wings for 40–45 minutes, flipping them halfway through. You will notice the skin becoming golden, blistered, and beautifully crisp.
This step creates the foundation for perfect sticky wings—crispy enough to hold the glaze without becoming soggy.
3. Make the Spicy Sticky Glaze
While the wings bake, prepare the glaze.
In a saucepan over low heat, combine the chili sauce, honey, soy sauce, vinegar, brown sugar, minced garlic, red pepper flakes, and melted butter. Stir gently until everything melts into a shiny, thick sauce.
Let the glaze simmer for 3–5 minutes. The heat allows the flavors to blend and creates a syrup-like texture that coats the wings perfectly. If you prefer a thicker glaze, let it simmer a few minutes longer.
Taste and adjust:
- Add more honey for sweetness
- Add more chili sauce for heat
- Add more soy sauce for deeper umami
4. Coat the Wings in the Sauce
When the wings are crispy and fully cooked, remove them from the oven and transfer them to a clean bowl.
Pour the hot spicy glaze over the wings. Toss gently until every piece is coated. The heat of the wings helps the sauce stick instantly, creating that glossy, irresistible look seen in the photo.
For extra caramelization, you can return the wings to the oven for 5 more minutes, but this step is optional.
Serving Suggestions
These spicy glazed chicken wings are perfect on their own, but you can elevate them with:
- Fresh lime wedges for brightness
- Sesame seeds for texture
- Chopped green onions for added freshness
- A side of cooling ranch or yogurt dip
- Crispy fries, salad, or garlic bread
You can also pair them with steamed rice for a simple but satisfying meal.
Tips for Perfect Wings Every Time
1. Always dry the wings before cooking
Moisture prevents crisping, so removing excess water is key.
2. Use high heat
Chicken wings need a hot oven to crisp up properly.
3. Don’t overcrowd the tray
Spacing the wings gives them room to roast instead of steam.
4. Adjust the glaze to your taste
This recipe is easy to customize—sweeter, spicier, tangier, or smokier depending on your preference.
5. Double the sauce if you like them extra sticky
The glaze is the star of the dish, so more is always a good idea.
Storage and Reheating
If you somehow manage to have leftovers, store them in an airtight container for up to 3 days. Reheat in the oven at 180