Sweet and Spicy Chicken Wings
These Sweet and Spicy Chicken Wings offer a perfect harmony of sticky sweetness and bold heat. Crispy on the outside and tender inside, they’re easy to make whether baked, air-fried, grilled, or fried. With a flavorful glaze that clings beautifully, these wings are an irresistible crowd-pleaser ideal for game days, parties, or casual dinners.
Equipment
- Oven or air fryer or grill or deep fryer
- Baking sheet with wire rack (for oven)
- Mixing bowls
- Saucepan
- Tongs
- Whisk or spoon
- Parchment paper or foil (optional, for cleanup)
- Basting brush (optional)
Ingredients
- 2 lbs chicken wings (drumettes and flats)
- 1 tbsp baking powder (for crispiness)
- Salt and pepper, to taste
For the Sweet & Spicy Sauce:
- 1/3 cup honey
- 3 tbsp soy sauce (use tamari for gluten-free)
- 2 tbsp sriracha (adjust to taste)
- 1 tbsp brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp garlic powder or 2 cloves minced garlic
- 1/2 tsp ground ginger (optional)
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Optional Garnishes:
- Sliced green onions
- Toasted sesame seeds
- Lime wedges
Instructions
- Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C).
- Dry wings thoroughly with paper towels. Toss wings with baking powder, salt, and pepper.
- Dry wings thoroughly with paper towels. Toss wings with baking powder, salt, and pepper.
- Cook wings:Oven: Bake 40–45 minutes, flipping halfway.Air Fryer: Cook 20–25 minutes, shaking halfway.
- Prepare sauce: In a saucepan, combine honey, soy sauce, sriracha, brown sugar, vinegar, garlic, and ginger. Simmer until slightly thickened. Add cornstarch slurry if needed.
- Toss cooked wings in the warm sauce until evenly coated.
- Serve immediately garnished with green onions, sesame seeds, and lime wedges.
Notes
- For extra crispy wings, let wings dry uncovered in the fridge overnight after seasoning.
- Adjust spice levels by reducing or increasing sriracha or swapping in other chili sauces.
- Use gluten-free soy sauce (tamari) for a gluten-free version.
- Leftovers store well in the fridge up to 3–4 days; reheat in oven or air fryer for best texture.
- Sauce can be made ahead; reheat gently before tossing with wings.