Sticky, sweet, and spicy oven-baked wings with a crispy finish, coated in a bold chili crisp honey glaze. Perfect for game day or flavorful snacking.

Why You’ll Love This Recipe

Extra crispy texture without frying
Sticky-sweet-spicy glaze that’s bold and addictive

Baked in the oven with simple ingredients
Perfect for entertaining, game day, or a flavorful weeknight treat
No marinade required, but still packed with flavor

Ingredients

2 lb chicken wings (flats and drumettes)
½ teaspoon kosher salt
4 teaspoons baking powder (not baking soda)

⅓ cup honey
2 tablespoons corn syrup
2½ tablespoons chili crisp

1 tablespoon soy sauce

Directions

Preheat oven to 250°F (120°C).
Dry the wings thoroughly with paper towels. This step is essential for crispiness.

Toss wings with kosher salt and baking powder in a large bowl or zip-top bag until evenly coated.
Prepare baking tray: Line a baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack.
Bake low and slow: Bake wings at 250°F for 20 minutes to start the drying process.

Increase heat: Raise oven temperature to 415°F (213°C). Bake for an additional 40 minutes, moving the wings to the top rack if possible for maximum crispiness.
Cool slightly: Let wings rest for 5–7 minutes after baking. This allows them to finish crisping and preps them for glazing.
Make the glaze: In a small saucepan over low heat, combine honey, corn syrup, chili crisp, and soy sauce. Heat gently for about 1 minute until just warmed and smooth.

Glaze the wings: Transfer wings to a large bowl. Pour warm glaze over them and toss until fully coated.
Serve: Arrange wings on a serving platter and drizzle any remaining glaze over the top. Serve immediately.

Servings and Timing

Servings: 4

Prep Time: 10 minutes
Cooking Time: 70 minutes
Total Time: 1 hour 20 minutes

Calories: 450 kcal per serving

Variations

Extra spicy: Add a dash of hot sauce or sriracha to the glaze
Sticky garlic twist: Add 1 minced garlic clove to the glaze for added depth

Air fryer method: Air fry at 375°F for 25–30 minutes, shaking halfway, then glaze
Sesame finish: Sprinkle toasted sesame seeds on top for crunch and visual flair
Vegan option: Use cauliflower florets instead of wings and bake the same way

Storage/Reheating

Storage:
Refrigerate leftovers in an airtight container for up to 3 days.

Reheating:
Reheat in the oven at 375°F for 10–12 minutes to maintain crispiness. Avoid microwaving, as it softens the skin.

FAQs

Can I use frozen wings?

Yes, just make sure they’re fully thawed and very dry before baking.

Why baking powder and not baking soda?

Baking powder raises the pH level and promotes crispy skin. Baking soda will create an unpleasant taste.

What is chili crisp?

Chili crisp is a spicy, crunchy Chinese condiment made with oil, chili flakes, garlic, and sometimes fermented soybeans. It adds incredible flavor and texture.

Can I make these wings ahead of time?

Bake the wings in advance, then reheat and glaze just before serving for best results.

Can I double the recipe?

Yes, but make sure not to overcrowd the baking rack—use two trays if needed.

What if I don’t have corn syrup?

You can use maple syrup, agave, or extra honey, but the glaze may be slightly less sticky.

How spicy are these?

Moderately spicy, but it depends on the chili crisp used. You can always adjust to taste.

Can I grill the wings instead?

Absolutely. Grill until crispy, then toss in the warm glaze right before serving.

What sides go well with these wings?

Try with coleslaw, cucumber salad, or steamed rice to balance the heat.

Are these wings gluten-free?

Use gluten-free soy sauce (like tamari) and ensure your chili crisp is GF for a gluten-free version.

Conclusion

These Spicy Chili Crisp Honey Glazed Wings strike the perfect balance between sweet, sticky, and spicy with an unbeatable crispy finish. They’re oven-baked, simple to make, and guaranteed to steal the spotlight at your next gathering or weeknight dinner. Get ready to lick your fingers clean.

Spicy Chili Crisp Honey Glazed Wings

Author: Chef Clara

Total Time: 1 hour 20 minutes
Yield: 4 servings 1x

Print Recipe

Description

Sticky, sweet, and spicy oven-baked chicken wings with crispy skin and a bold chili crisp honey glaze—perfect for game day or bold snacking!

Ingredients

Scale

2 lb chicken wings (flats and drumettes)
½ teaspoon kosher salt
4 teaspoons baking powder

⅓ cup honey
2 tablespoons corn syrup
2½ tablespoons chili crisp

1 tablespoon soy sauce

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Instructions

Preheat oven to 250°F (120°C).
Pat wings dry with paper towels.

Toss wings with salt and baking powder.
Arrange on a rack over a foil-lined baking sheet.
Bake at 250°F for 20 mins, then raise heat to 415°F and bake 40 more mins.

Cool wings for 5–7 minutes.
In a saucepan, warm honey, corn syrup, chili crisp, and soy sauce for 1 min.

Toss wings in glaze and serve.

Notes

Drying the wings thoroughly is essential for crispiness.

Glaze should only be gently heated to maintain thickness.

Placing wings on the top rack helps them crisp up more.

Prep Time: 10 minutes

Cook Time: 70 minutes
Category: Appetizer
Method: Oven-Baked

Cuisine: Asian-Inspired