Community recipe
Crispy Baked Chicken Wings with Honey-Garlic Glaze
Crisp, oven-baked chicken wings are dry-brined for flavorful skin, roasted on a rack, and finished with a glossy honey-garlic glaze. They make a crowd-pleasing appetizer or dinner and are ready in under 60 minutes.
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Difficulty
- medium
Get ready
Ingredients
- 2 lb chicken wings, patted dry
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.25 tsp black pepper
- 2 lb chicken wings, seasoned
- 0.33 cup honey
- 2 tbsp soy sauces
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 0.5 tsp red pepper flake
- 0.33 cup honey-garlic glaze, prepared in the previous step
Make it
Instructions
- 01
Heat the oven and season the wings
Position a rack in the upper-middle of the oven and heat it to 450°F. Line a rimmed baking sheet with foil and set a wire rack over it. Pat 2 lb chicken wing, patted dry very dry with paper towels. In a bowl, combine 1 tsp baking powder, 1 tsp kosher salt, 1 tsp smoked paprika, 0.5 tsp garlic powder, and 0.25 tsp black pepper. Toss the wings with the seasoning mixture until evenly coated.
- 02
Bake until crisp and cooked through
Arrange 2 lb chicken wing, seasoned in a single layer on the prepared rack, leaving space between pieces. Bake for 20 minutes, turn the wings, and continue baking for 15 minutes, or until deeply browned and an instant-read thermometer inserted into the thickest part registers at least 165°F.
- 03
Make the honey-garlic glaze
While the wings bake, place 0.333 cup honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 cloves garlic cloves, minced, and 0.5 tsp red pepper flake in a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring, and cook for 3 to 4 minutes until slightly thickened. Remove from the heat.
- 04
Glaze and serve
Transfer the hot wings to a large bowl. Pour in 0.333 cup honey-garlic glaze, prepared in the previous step and toss until every wing is coated. Serve immediately while crisp.
