Description
Sweet and Spicy Chicken Wings are the perfect fusion of bold flavors—crispy, oven-baked or fried wings coated in a sticky, tangy sauce with just the right balance of sweetness and heat. Ideal for game days, parties, or casual dinners.
Ingredients
Units
Scale
- 2 lbs chicken wings (split, tips removed)
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/4 cup honey or brown sugar
- 3 tbsp soy sauce
- 2–3 tbsp hot sauce (such as sriracha or Frank’s Red Hot)
- 1 tbsp rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp cornstarch (optional)
- 2 tbsp water (for cornstarch slurry, optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Spray with cooking spray.
- Pat wings dry with paper towels. Toss in a bowl with baking powder, garlic powder, salt, and pepper until well coated.
- Arrange wings in a single layer on the wire rack. Bake for 40–45 minutes, flipping halfway through, until golden and crispy.
- While wings bake, combine honey (or brown sugar), soy sauce, hot sauce, vinegar, and minced garlic in a saucepan over medium heat.
- Simmer for 10–12 minutes, stirring occasionally, until slightly thickened. If using cornstarch, mix with water to form a slurry and stir into sauce during the last 2 minutes.
- Remove wings from the oven and toss in the sauce until fully coated.
- Optional: Return sauced wings to the oven for 5 minutes to caramelize the glaze.
- Serve hot with desired sides or dipping sauces.
Notes
- Use maple syrup for a deeper sweetness.
- Adjust hot sauce to taste for milder or spicier wings.
- For gluten-free, replace soy sauce with tamari or coconut aminos.
- Air fry at 375°F for 25 minutes, shaking halfway.
- Double the sauce for extra dipping or coating.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 14g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 125mg