Name: Sticky Honey Garlic Chicken Wings
Ingredients: 2 lbs (about 900 g) chicken wings, split into flats and drumettes, tips removed; 1 tablespoon aluminum-free baking powder (optional, for extra-crispy skin); 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; ⅓ cup honey; ¼ cup soy sauce (low-sodium works well); 5 cloves fresh garlic, minced; 1–2 tablespoons chili sauce, such as sriracha or sweet chili sauce, or ½ teaspoon chili flakes; 1 tablespoon rice vinegar or lemon juice (optional, for balance); 1 tablespoon butter (optional, for a richer, glossier finish); Toasted sesame seeds; Sliced green onions; Extra chili flakes

Ingredients

Scale

For the Chicken Wings

2 lbs (about 900 g) chicken wings, split into flats and drumettes, tips removed
1 tablespoon aluminum-free baking powder (optional, for extra-crispy skin)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika

For the Honey Garlic Glaze

⅓ cup honey
¼ cup soy sauce (low-sodium works well)
5 cloves fresh garlic, minced
1–2 tablespoons chili sauce, such as sriracha or sweet chili sauce, or ½ teaspoon chili flakes
1 tablespoon rice vinegar or lemon juice (optional, for balance)
1 tablespoon butter (optional, for a richer, glossier finish)

For Garnish (Optional)

Toasted sesame seeds
Sliced green onions
Extra chili flakes

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Instructions

Step 1: Prepare the Wings

Preheat your oven to 400°F (200°C). Pat the wings completely dry with paper towels. This step matters more than any other. Moisture on the skin turns to steam in the oven, and steam is the enemy of crispiness.

Step 2: Season

Place the wings in a large bowl. Sprinkle with the salt, pepper, garlic powder, paprika, and baking powder if you’re using it. Toss until each wing is evenly coated. Arrange the wings in a single layer on a baking sheet lined with parchment paper, or on a wire rack set over a baking sheet. Leave a little space between each wing so hot air can circulate.

Step 3: Bake

Bake for 45–55 minutes, flipping the wings halfway through, until they are golden brown and cooked through. The internal temperature should reach at least 165°F (74°C). Wings are forgiving, though, and many cooks prefer to take them closer to 180–190°F for the best texture, because the connective tissue breaks down and the meat pulls cleanly from the bone.

Step 4: Make the Glaze

While the wings bake, combine the honey, soy sauce, minced garlic, and chili sauce in a small saucepan. Simmer gently over medium-low heat for 5 to 8 minutes, stirring often, until the sauce turns glossy and slightly thickened. Stir in the rice vinegar and butter at the end if you’re using them. Keep the heat gentle, because honey scorches quickly.

Step 5: Coat the Wings

Transfer the freshly baked wings to a large bowl. Pour the warm glaze over them and toss until every wing is beautifully coated. Serve immediately, garnished with sesame seeds and green onions.