Crispy Glazed Chicken Wings with Tangy Dipping Sauce

These crispy glazed chicken wings are oven-baked to golden perfection, then coated in a sweet and tangy glaze that clings to every bite. Served with a bold dipping sauce, they’re ideal for game nights, parties, or casual dinners.

Why You’ll Love This Recipe

• Golden and crispy without deep frying

• Sweet, sticky glaze made with minimal ingredients

• Easy to bake in large batches

• Delicious hot or room temperature

• Perfect for sharing or serving as a main dish

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken wings (drumettes and flats)

• Olive oil or melted butter

• Salt and black pepper

• Garlic powder

• Baking powder (for crispiness)

• Honey

• Soy sauce

• Apple cider vinegar or lemon juice

• Optional: hot sauce, paprika, or mustard

• Dipping sauce (e.g., buffalo, ranch, or spicy mayo)

Directions

1. Preheat oven to 220 °C (425 °F). Line a baking sheet with foil and place a wire rack on top.

2. Pat wings dry with paper towels, then toss with baking powder, salt, pepper, and garlic powder.

3. Arrange wings on the rack in a single layer.

4. Bake for 40–45 minutes, flipping halfway through, until golden and crisp.

5. While baking, combine honey, soy sauce, and vinegar in a small saucepan. Heat until simmering and slightly thickened.

6. Toss the hot wings in the glaze until well coated.

7. Serve immediately with your choice of dipping sauce.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 45 minutes
Total time: ~55 minutes

Variations

• Add sriracha or hot sauce to the glaze for extra heat

• Use maple syrup instead of honey for a deeper flavor

• Add smoked paprika or chili powder to the dry seasoning

• Swap soy sauce with tamari for a gluten-free option

• Try air-frying for a lower-fat version

Storage / Reheating

Store in an airtight container in the fridge for up to 3 days.
To reheat: place in a preheated oven at 180 °C (350 °F) for 10–15 minutes or air-fry until crispy again. Avoid microwaving to maintain texture.

FAQs

How do I get wings crispy in the oven?

Dry the wings thoroughly, coat with baking powder, and bake on a rack at high heat.

Why use baking powder?

It helps break down the skin and promotes a crisp, golden texture when baked.

Can I use frozen wings?

Yes, but thaw completely and pat dry before seasoning and baking.

Can I make these ahead of time?

Yes. Bake the wings in advance and glaze them just before serving for the best texture.

Are these sweet or savory?

They are both—sweet from honey and savory from soy sauce, with optional tang or spice.

Can I grill these wings?

Yes. Grill over medium-high heat, turning often until cooked through, then glaze.

Can I air-fry them instead?

Absolutely. Air-fry at 200 °C (390 °F) for 20–25 minutes, flipping halfway.

What sauces go well with these?

Buffalo, garlic aioli, blue cheese, or ranch are excellent pairing choices.

How do I know when the wings are done?

The internal temperature should reach 74 °C (165 °F), and the skin should be golden and crisp.

What side dishes pair well with wings?

Try with coleslaw, fries, cornbread, or a fresh green salad.

Conclusion

These crispy glazed chicken wings strike the perfect balance between crunchy texture and bold, sweet-savory flavor. Whether baked or air-fried, they’re easy to prepare and impossible to resist—ideal for any occasion that calls for comfort food with a kick

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