Sweet and Spicy Chicken Wings (Oven-Baked): Crispy Heat You’ll Crave

Skip the fryer. These wings bring the crunch, the gloss, and that “just-one-more” heat without a vat of oil or a smoke-filled kitchen.

We’re talking sweet stickiness that hits first, then a clean spicy kick that taps the brakes on your self-control. The sauce?

Balanced like a pro: bold, bright, and ridiculously simple. Keep a napkin nearby—actually, grab three.

You’re going to need them.

The Special Touch in This Recipe

This recipe locks in flavor in two smart moves: a quick dry brine and a cornstarch crunch hack. Dry brining the wings with salt and baking powder pulls moisture to the surface, which evaporates in the oven for glassy, crisp skin.

Then a cornstarch-thickened glaze clings to every ridge and corner, so you get a glossy coat that won’t slide off. A splash of rice vinegar at the end sharpens the sweetness and wakes up your taste buds.

The result? Crispy, sticky, sweet heat with restaurant-level texture at home.

Sweet and Spicy Chicken Wings (Oven-Baked): Crispy Heat You’ll Crave

Recipe by Wendy CarterCourse: Appetizers

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

420

kcal

Ingredients

• 2–2.5 lbs chicken wings, flats and drumettes

• 1.5 tsp kosher salt (use 1 tsp if using table salt)

• 1 tsp baking powder (aluminum-free preferred)

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1 tbsp neutral oil (canola, avocado, or grapeseed)

• 2 tbsp cornstarch (divided: 1 tsp for wings, rest for sauce)

• 1/3 cup honey

• 1/4 cup hot sauce (Frank’s, chili-garlic sauce, or Gochujang diluted with water)

• 2 tbsp soy sauce (low-sodium preferred)

• 2 tbsp brown sugar

• 1 tbsp rice vinegar (or apple cider vinegar)

• 1 tsp grated fresh ginger (or 1/2 tsp ground)

• 2 cloves garlic, minced

• 1/4–1/2 tsp red pepper flakes (optional, for extra kick)

• 2 tbsp water (to slurry the cornstarch)

• Sesame seeds and sliced scallions for garnish (optional but flexy)

Step-by-Step Instructions

• Prep the wings: Pat wings dry with paper towels. The drier they start, the crispier they finish—yes, it matters.
• Dry brine: In a bowl, toss wings with kosher salt, baking powder, black pepper, garlic powder, and 1 tsp cornstarch. Refrigerate uncovered for 30 minutes (or up to 12 hours). This step is optional but clutch.
• Preheat and pan setup: Heat oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top. Lightly oil the rack to prevent sticking.
• Oil and roast: Toss wings with the neutral oil and arrange on the rack in a single layer, not touching. Roast 20 minutes, flip, then roast 20–25 minutes more until deep golden and crisp.
• Make the glaze: While wings bake, combine honey, hot sauce, soy sauce, brown sugar, vinegar, ginger, garlic, and red pepper flakes in a saucepan. Bring to a simmer over medium heat, stirring.
• Thicken the sauce: Mix remaining cornstarch with 2 tbsp water to make a slurry. Whisk into the simmering sauce and cook 1–2 minutes until glossy and slightly thick—think maple syrup viscosity.
• Sauce check: Taste and adjust—more honey for sweet, a splash of vinegar for tang, extra hot sauce for heat. Don’t be shy; this is your finish line.
• Toss to coat: Transfer hot wings to a large bowl. Pour on the glaze and toss until every nook and cranny shines.
• Finish crisp (optional but recommended): Return sauced wings to the rack and bake 5 minutes to set the glaze. Sticky, not messy—chef’s kiss.
• Garnish and serve: Sprinkle with sesame seeds and scallions. Serve immediately with lime wedges if you’re feeling extra.

How Long Does It Keep?

These wings are best fresh—crispy skin waits for no one.

That said, they keep in the fridge for 3–4 days in an airtight container. Reheat at 400°F (205°C) for 10–12 minutes on a rack to re-crisp, or air-fry at 380°F for 6–8 minutes.

Avoid microwaving unless you like soft skin (no judgment, just consequences).

Nutritional Perks

Chicken wings bring high-quality protein and satisfy like a champ, which helps with appetite control. Baking instead of frying cuts down on added fat while keeping the crunch.

The sauce leans on honey and chili, so you’re getting sweetness without corn syrup and a modest metabolism nudge from capsaicin. FYI, wings do carry moderate fat—pair with a crunchy salad or veggie sticks for balance and fiber.

Nutrition Stats

• Per appetizer serving (about 1/4 of recipe):
• Calories: ~420
• Protein: ~24g
• Fat: ~24g
• Carbs: ~28g
• Sugar: ~22g
• Sodium: ~980mg (varies with soy sauce and hot sauce)

Note: Values are estimates and will vary with exact ingredients and portion sizes.

Little Mistakes, Big Impact

• Skipping the dry: Moisture kills crisp.
  

  If you don’t pat the wings dry, you’ll get soggy, steamed skin—hard pass.

• Overcrowding the pan: If wings touch, they steam. Use two pans or a bigger rack for airflow and even browning.
• Weak sauce: If the glaze is too thin, it slides off.
  

  Thicken to a syrupy consistency before tossing.

• Wrong baking powder: Use aluminum-free to avoid a metallic aftertaste. It’s subtle until it’s not.
• No taste test: Adjust salt, heat, and sweet before saucing.
  

  Your tongue is your best tool—use it.

Different Ways to Make This

• Korean-inspired: Swap hot sauce with gochujang, add 1 tsp sesame oil, and finish with roasted peanuts.
• Tropical heat: Use mango or pineapple preserves instead of honey; add lime zest and a splash of rum (optional, calm down).
• Garlic bomb: Double the garlic, add 1 tsp garlic chili crisp, and finish with fried garlic chips.
• Smoky BBQ: Mix in 1 tbsp smoked paprika and 2 tbsp BBQ sauce; finish with a squeeze of lemon.
• Air fryer route: 380°F for 22–26 minutes, turning halfway; toss in sauce and air-fry 2 more minutes to set.

FAQ

Can I use frozen wings?

Yes—thaw completely in the fridge and pat very dry. Extra moisture is the enemy of crisp, IMO.

What if I don’t have a wire rack?

Use a foil-lined sheet pan and flip the wings every 10 minutes.

Not perfect, but you’ll still get solid browning.

How spicy are these?

Medium heat as written. For mild, cut hot sauce in half and skip red pepper flakes.

For hot-hot, add 1 tsp chili paste or cayenne.

Can I make them ahead?

Bake the wings to just shy of done, cool, and chill up to 24 hours. Reheat at 425°F for 10 minutes, then sauce and set for 5 minutes.

Is baking powder safe here?

Absolutely—just make sure it’s baking powder, not baking soda.

Aluminum-free avoids any metallic taste.

How do I keep them from sticking?

Oil the rack lightly and don’t flip too early. If they resist, give them another 3–5 minutes; release happens when the skin browns.

Recipe Reflections

These wings deliver that late-night takeout vibe without the grease hangover.

The dry brine and rack method give you crispy edges that actually hold sauce—no slip-n-slide. The glaze is balanced and customizable, so you can steer it sweet, spicy, or tangy based on who’s at the table.

Make them for game night, or make them for dinner with a crunchy slaw and steamed rice. They’re simple, loud, and addictive—the kind of recipe that sneaks into your regular rotation before you even realize it.