Cinnamon Chicken Wings Recipe

Prepare wings

Pat the chicken wings dry with paper towels. If whole wings are used, separate into drumettes and flats and discard wing tips or save for stock.

Place wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder, and baking powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps dry and crisp the skin during cooking.

Arrange the wings on a wire rack set over a rimmed baking sheet. Allow them to sit in the refrigerator, uncovered, for 30 minutes to 1 hour (or up to overnight) to dry the skin for maximum crispiness.

Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.

If refrigerated, bring the wings back to near room temperature for 10 minutes. Place the baking sheet with the wire rack and wings into the preheated oven.

Bake for 25 minutes, then flip each wing and continue baking another 15–20 minutes, until the skin is deep golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cooking time ~40–45 minutes depending on wing size.

For extra crispiness (optional): broil on high for 2–3 minutes, watching closely to avoid burning.

While wings are baking (about 10 minutes before they finish), make the glaze. In a small saucepan over medium-low heat, melt the unsalted butter.

Add the light brown sugar and stir until dissolved and the mixture is smooth, about 1–2 minutes.

Whisk in the ground cinnamon, soy sauce, apple cider vinegar, honey, and red pepper flakes until combined. Bring the glaze to a gentle simmer for 1 minute.

In a small bowl, mix the cornstarch with the hot water until fully dissolved. Slowly whisk the cornstarch slurry into the simmering glaze and cook for another 30–45 seconds, until the sauce thickens slightly. Remove from heat and taste; adjust salt if needed (up to 1/2 tsp fine sea salt total). Keep warm.

When wings are done, transfer them hot from the oven to a large clean bowl. Pour the warm cinnamon glaze over the wings.

Toss the wings gently but thoroughly so each piece is evenly coated with glaze. If you prefer a sticky, thicker coating, return glazed wings to the baking sheet and bake at 425°F (220°C) for an additional 3–5 minutes to set the glaze.

Transfer glazed wings to a serving platter. Sprinkle with toasted sesame seeds and chopped parsley or cilantro. Serve immediately with lemon or lime wedges on the side for squeezing over the wings.