Honey Spicy Chicken Wing Recipe
Make Honey Spicy Chicken Wing Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Honey-Spicy Sauce
Finishing & Garnish
Method
Chicken & Marinade
- 1
Prepare wings
Pat the wings dry with paper towels. If whole, separate into drumettes and flats and remove wing tips if present. Drying the skin helps it crisp.
- 2
Season and coat
In a large bowl, combine kosher salt, black pepper, garlic powder and baking powder. Toss wings with the mixture until evenly coated. Let them rest uncovered on a wire rack set over a baking sheet for 20–30 minutes in the refrigerator (or at room temperature for 15 minutes) to help the skin dehydrate slightly for crisping.
Cooking the wings
- 3
Oven method (crispy)
Preheat oven to 220°C (425°F). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, leaving a little space between pieces. Bake for 25 minutes, then flip and bake an additional 10–15 minutes until deep golden and crisp and an instant-read thermometer in the thickest part registers 75°C (165°F).
- 4
Optional: Frying method
Heat 1.5–2 inches (about 3.5–5 cm) of neutral oil in a heavy pot to 180°C (350°F). Fry wings in batches 5–7 minutes until golden and cooked through. Drain on paper towels and proceed to sauce step.
Honey-Spicy Sauce
- 5
Make the sauce
While the wings cook, combine honey, Sriracha, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes in a small saucepan over medium-low heat. Warm gently, stirring, until the honey loosens and the garlic and ginger become fragrant, about 2–3 minutes. Stir in butter, sesame oil and lime juice until butter melts and the sauce is glossy. Simmer very gently for 1–2 minutes to meld flavors. Taste and adjust: add more Sriracha for heat, more soy for saltiness, or a splash more lime for brightness.
- 6
Finish sauce
If you prefer a slightly thicker glaze, simmer an additional 1–2 minutes. Remove from heat and keep warm. Do not boil vigorously or the honey will become too thin and lose sheen.
Tossing & Serving
- 7
- 8
Plate and garnish
Arrange glazed wings on a serving platter. Sprinkle toasted sesame seeds and sliced cilantro or green onions over the top. Serve immediately with lime wedges on the side for squeezing.
- 9
Make-ahead & reheating notes
You can bake wings ahead and store unglazed in the refrigerator up to 2 days. Reheat in a 200°C (400°F) oven on a wire rack for 8–10 minutes to re-crisp, then toss with freshly warmed sauce right before serving.