Flatbread Pizza's Special Spicy Sticky Chicken Wings Recipe

Prep and dry

Pat the chicken wings thoroughly dry with paper towels. Removing surface moisture helps them crisp and allows the baking powder to work.

Season and coat

In a large bowl, toss the wings with kosher salt, black pepper, garlic powder and baking powder until evenly coated. Drizzle the neutral oil over the wings and toss once more so the coating is distributed. Let rest 10–15 minutes while you preheat the oven.

Preheat oven

Position a rack in the upper third of the oven and preheat to 220°C (425°F). Line a baking sheet with foil for easy cleanup and place a wire rack on the sheet. Lightly oil the rack to prevent sticking.

Bake first stage

Arrange wings in a single layer on the wire rack, skin side up, leaving space between them. Bake for 25 minutes uninterrupted to render fat and begin crisping.

Make the sauce

While the wings bake, whisk together soy sauce, honey, sambal oelek, gochujang, rice vinegar, lime juice, grated ginger, minced garlic, sesame oil and water in a small bowl until smooth.

Thicken

In a small cup, stir the cornstarch into 1 tablespoon cold water to make a slurry. After whisking the sauce, transfer it to a small saucepan and bring to a gentle simmer over medium-low heat. Add the cornstarch slurry, whisking continuously, and simmer 1–2 minutes until the sauce thickens to a glossy, sticky consistency. Remove from heat and keep warm.

Bake second stage & glaze

After the initial 25 minutes, remove the wings from the oven. Increase oven temperature to 230°C (450°F). Brush or toss each wing with roughly half the warm sticky sauce so they are well coated. Return wings to the oven and bake an additional 8–10 minutes, rotating the tray once so they brown evenly. Remove again, brush with more sauce, and if desired broil for 1–2 minutes to caramelize — watch closely to avoid burning.

Final glaze

Place the wings back on the rack and brush with any remaining sauce for a glossy finish.

Garnish and serve

Transfer wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallions, scatter cilantro if using, and serve with lime wedges on the side for squeezing over. Serve immediately while hot and sticky.

If you prefer frying: heat a deep pot of oil to 180°C (350°F) and fry wings in batches 6–8 minutes until golden and cooked through; drain on paper towels and toss with warm sauce. For extra-crispy oven wings, let wings rest uncovered in the refrigerator for 30–60 minutes after seasoning to further dry the skin before baking.