Why You’ll Love This Recipe
Oven-Baked, Not Fried
Crispy results without the oil and hassle of frying.
Bold Flavor
A perfect mix of spicy heat, sweet stickiness, and savory umami.
Easy to Make
Simple ingredients and clear steps, ideal for beginners and experienced cooks alike.
Perfect for Sharing
Great for gatherings, appetizers, or main dishes with sides.
Key Ingredients Explained
Chicken Wings
Use fresh or fully thawed wings. Split into drumettes and flats for even cooking.
Baking Powder
A small amount helps dry the skin, creating crispiness in the oven.
Spices
Paprika, garlic powder, chili powder, and black pepper build flavor from the inside out.
Sweet Element
Honey or brown sugar creates the signature sticky glaze.
Heat
Hot sauce, chili paste, or cayenne pepper adds adjustable spiciness.
Acid
Vinegar or lemon juice balances the sweetness and enhances flavor.
Ingredients List
Chicken
- 1.5 kg (3–3.5 lb) chicken wings
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1 teaspoon black pepper
Dry Spice Rub
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper (adjust to taste)
Sticky Spicy Sauce
- ⅓ cup honey or brown sugar
- ¼ cup hot sauce (sriracha, chili sauce, or buffalo sauce)
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar or lemon juice
- 2 cloves garlic, minced
- 1 tablespoon butter
Kitchen Equipment
Essentials
- Large mixing bowl
- Baking tray
- Wire rack (recommended)
- Parchment paper or foil
- Small saucepan
- Tongs
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 220°C (425°F). Line a baking tray with foil and place a wire rack on top. This allows hot air to circulate, helping the wings crisp evenly.
Step 2: Dry the Wings
Pat the chicken wings completely dry with paper towels. Removing excess moisture is crucial for crispy skin.
Step 3: Season the Wings
In a large bowl, toss the wings with baking powder, salt, pepper, and all the spices. Make sure every wing is evenly coated.
Step 4: Arrange for Baking
Place the wings on the wire rack in a single layer, skin side up. Leave space between each wing.
Step 5: Bake Until Crispy
Bake for 45–50 minutes, flipping once halfway through. The wings should be golden brown and crispy.
Making the Sticky Spicy Sauce
Step 6: Prepare the Sauce
While the wings bake, combine honey, hot sauce, soy sauce, ketchup, vinegar, garlic, and butter in a saucepan.
Step 7: Simmer and Thicken
Cook over medium heat, stirring often, for 5–7 minutes until the sauce thickens and becomes glossy.
Step 8: Taste and Adjust
Adjust sweetness, salt, or heat according to your preference.
Glazing the Wings
Step 9: Coat the Wings
Remove the wings from the oven and place them in a large bowl. Pour the sticky sauce over the wings and toss until fully coated.
Step 10: Return to Oven
Place the glazed wings back on the rack and bake for another 8–10 minutes until the sauce caramelizes.
Step 11: Optional Broil
For extra stickiness and slight char, broil for 2–3 minutes, watching closely to prevent burning.
Texture and Flavor Profile
Texture
Crispy outside, juicy inside, with a thick sticky glaze that clings to the skin.
Flavor
Sweet, spicy, savory, and slightly tangy with a lingering heat.
Serving Suggestions
Party Platter
Serve with celery sticks and ranch or blue cheese dip.
Main Dish
Pair with rice, coleslaw, or roasted potatoes.
Asian-Inspired
Serve with sesame seeds and sliced green onions.
Extra Heat
Add fresh chili slices or chili oil before serving.
Storage and Reheating
Storage
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat in the oven at 190°C (375°F) for 10–12 minutes to restore crispiness.
Freezing
Freeze unglazed baked wings for up to 2 months. Add sauce after reheating.
Variations to Try
Honey Garlic Wings
Skip the hot sauce and double the garlic for a milder version.
BBQ-Style
Replace ketchup and hot sauce with BBQ sauce.
Extra Spicy
Add chili flakes or extra cayenne to the sauce.
Asian-Style
Use hoisin sauce and a splash of sesame oil.
Tips for Perfect Sticky Wings
Use Baking Powder, Not Soda
Baking powder helps crisp the skin without altering flavor.
Don’t Crowd the Pan
Space ensures even crisping.
Sauce at the End
Adding sauce too early can burn due to sugar content.
Watch the Broiler
Sticky sauces burn quickly—keep a close eye.
Nutritional Notes
Protein-Rich
Chicken wings provide protein and satisfying fats.
Control the Heat
Adjust spice levels to suit all guests.
Homemade Advantage
No preservatives or excessive oil compared to takeout.
Final Thoughts
Sticky Spicy Baked Chicken Wings deliver everything you want from a great wing—crisp skin, juicy meat, and an irresistibly sticky glaze bursting with flavor. Easy to prepare and endlessly customizable, this recipe is guaranteed to be a hit at any table.