Sticky Sweet Chicken Wings
These irresistible chicken wings boast a perfect balance of sweet and savory, coated in a luscious, sticky glaze and baked to crispy perfection. They are ideal for appetizers, game day, or a satisfying main dish.
Ingredients
- 2 lb chicken wings pat dried
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup honey
- 0.25 cup soy sauce low sodium
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 0.5 tsp red pepper flakes optional
- 1 tbsp cornstarch mixed with 1 tbsp water
- 2 tbsp sesame seeds for garnish
- 2 tbsp green onions sliced for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the pat-dried chicken wings with salt and black pepper until evenly coated.
- Arrange the seasoned wings in a single layer on the prepared baking sheet. Bake for 30 minutes, flipping them halfway through, until browned and cooked through.
- While the wings are baking, prepare the sauce: In a small saucepan, combine honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat.
- In a small bowl, whisk the cornstarch with 1 tablespoon of water until smooth. Stir this cornstarch slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Remove from heat.
- Once the wings are cooked, transfer them to a clean large bowl. Pour the thickened sauce over the hot wings and toss gently to coat each wing evenly.
- Serve immediately, garnished with sesame seeds and sliced green onions.
Notes
For extra crispiness, try air frying at 375°F (190°C) for 20-25 minutes. You can also add a pinch of cayenne pepper or a dash of sriracha to the sauce for a spicy kick. Garnish with extra sesame seeds or thinly sliced green onions for presentation.