Honey Pepper Chicken Wings Recipe

Prepare wings

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

Make marinade

In a large bowl, whisk together soy sauce, honey (reserve 1 tablespoon of honey separately for finishing if you prefer extra gloss), apple cider vinegar, lemon juice, sriracha, minced garlic, grated ginger, sesame oil, and 1 teaspoon freshly ground black pepper until smooth.

Marinate

Add the wings to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 30 minutes will impart good flavor.)

Make cornstarch slurry (for sauce thickening)

In a small cup, mix 2 teaspoons cornstarch with 1 tablespoon water until fully dissolved. Set aside at room temperature until needed.

Preheat and prepare

If frying: heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). If baking: preheat oven to 425°F (220°C) and line a rimmed baking sheet with foil and place a wire rack on top; lightly oil the rack.

Dry-coat wings

In a large bowl, combine 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Remove wings from the marinade (reserve the remaining marinade in the bowl for later) and pat them dry with paper towels. Toss wings in the baking powder mixture until lightly coated. The baking powder helps the skin crisp during cooking.

Cook the wings

Frying method: Working in batches, carefully lower wings into the hot oil and fry until golden brown and cooked through, about 8–10 minutes per batch. Use a thermometer to confirm internal temperature reaches 165°F (74°C). Transfer cooked wings to a paper towel–lined tray. Oven method: Arrange wings on the prepared rack spaced apart. Lightly spray with oil. Roast for 30–35 minutes, flipping once halfway, until skin is browned and crisp and internal temperature is 165°F (74°C). For extra crispness, broil 1–2 minutes at the end watching closely.

Reduce reserved marinade into glaze

Pour the reserved marinade into a small saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Once simmering, stir in the cornstarch slurry and continue to cook for 1–2 minutes until the sauce thickens and becomes glossy. Taste and adjust seasoning: add the reserved 1 tablespoon honey for extra sweetness or a pinch of salt if needed. Remove from heat.

Toss wings in glaze

Place cooked wings in a large clean bowl. Pour the hot honey-pepper glaze over the wings and toss gently but thoroughly to coat each piece. If you prefer some dry-crisp wings, reserve a few plain and brush glaze only on the ones to be sauced.

Transfer glazed wings to a serving platter. Sprinkle toasted sesame seeds, sliced green onions, and a crack of extra black pepper over the top. Serve hot with optional dipping sauce (ranch or blue cheese) and lemon wedges.