Description

Enjoy these sticky-sweet baked honey chicken wings with a fragrant Chinese five spice blend. They are crispy on the outside, juicy on the inside, and perfect for any occasion.

Ingredients

Scale

2 ½ lbs chicken wings, drumettes and flats
1 tablespoon baking powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup honey
1 tablespoon soy sauce or tamari
2 teaspoons Chinese five spice powder
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
1 teaspoon chili flakes (optional)
1 tablespoon water (if needed)
Toasted sesame seeds (optional garnish)
Thinly sliced green onions (optional garnish)
Crushed red pepper flakes (optional garnish)

Instructions

Preheat your oven to 425°F (220°C).
Pat the chicken wings completely dry with paper towels.
In a large bowl, toss the dry wings with baking powder, salt, and pepper.
Line a baking sheet with foil or parchment paper. Place a wire rack on top.
Arrange the seasoned wings in a single layer on the wire rack, ensuring they do not touch.
Bake for 40–45 minutes, flipping the wings halfway through, until golden and crispy.
While the wings bake, combine honey, soy sauce, rice vinegar, sesame oil, Chinese five spice, minced garlic, grated ginger, and chili flakes (if using) in a small saucepan.
Simmer the glaze mixture over medium heat for 3–5 minutes, until slightly thickened. Add water if the glaze is too thick.
Remove the baked chicken wings from the oven and let them rest for a few minutes.
Transfer the wings to a large bowl and pour the honey five spice glaze over them. Toss to coat evenly.
For extra stickiness, return the glazed wings to the oven for an additional 5 minutes.
Garnish with toasted sesame seeds, sliced green onions, and crushed red pepper flakes if desired. Serve hot.

Notes

Patting the chicken wings dry is essential for achieving a crispy texture.
Using a wire rack allows for better air circulation, contributing to crispier wings.
Baking powder is key to drawing out moisture for crispiness; do not confuse it with baking soda.
Adjust chili flakes to your preference for heat.
The glaze can be made ahead of time.
These wings are delicious served warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Appetizer, Main Course
Method: Baking
Cuisine: American, Chinese

Nutrition

Serving Size: Approximately 1/4 of the recipe
Calories: Varies based on exact ingredients and portion size
Sugar: Varies based on exact ingredients and portion size
Sodium: Varies based on exact ingredients and portion size
Fat: Varies based on exact ingredients and portion size
Saturated Fat: Varies based on exact ingredients and portion size
Unsaturated Fat: Varies based on exact ingredients and portion size
Trans Fat: Varies based on exact ingredients and portion size
Carbohydrates: Varies based on exact ingredients and portion size
Fiber: Varies based on exact ingredients and portion size
Protein: Varies based on exact ingredients and portion size
Cholesterol: Varies based on exact ingredients and portion size

Keywords: Baked Honey Chicken Wings, Honey baked chicken wings recipe, Oven baked honey chicken wings, Easy honey baked chicken wings, How to bake honey chicken wings, Best baked honey chicken wings, Crispy baked honey chicken wings, Sweet honey baked chicken wings, Honey garlic baked chicken wings, Simple baked honey chicken wings, Honey soy baked chicken wings, Healthy baked honey chicken wings, Glazed honey baked chicken wings, Juicy baked honey chicken wings, Honey baked chicken wings marinade, How to make honey baked chicken wings, What are the best baked honey chicken wings, Why are my baked honey chicken wings not crispy, Honey chicken wings baked without oil, Baked chicken wings with honey glaze, Honey chicken wings oven recipe