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Caramelized Baked Chicken Wings

Sweet, sticky, and deeply caramelized baked chicken wings marinated in a soy, brown sugar, honey, and ginger glaze then oven-baked to crispy perfection — no frying needed.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinate Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American, Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken wings tips removed, split at the joint
  • 2 tbsp olive oil
  • green onions chopped, for garnish
  • sesame seeds optional garnish
  • 0.5 cup soy sauce low-sodium recommended
  • 0.5 cup brown sugar packed, dark brown sugar preferred
  • 0.25 cup honey
  • 0.25 cup apple cider vinegar
  • 3 cloves garlic minced fresh
  • 1 tsp fresh ginger minced
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes optional

Equipment

  • Baking sheet
  • Wire rack
  • Mixing bowl
  • Whisk
  • Instant-read thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
  2. Whisk together soy sauce, brown sugar, honey, apple cider vinegar, garlic, ginger, black pepper, and red pepper flakes until the sugar is fully dissolved.
  3. Pat wings very dry with paper towels. Toss in the marinade until well coated. Marinate for at least 30 minutes at room temperature or overnight in the refrigerator. Reserve remaining marinade.
  4. Arrange wings in a single layer on the wire rack with space between each piece. Brush lightly with olive oil.
  5. Bake for 35 to 40 minutes, flipping halfway through, until deeply golden and glossy.
  6. Switch oven to broil and cook for 3 to 5 minutes for extra crispiness. Watch closely to avoid burning the glaze.
  7. Rest for 5 minutes before serving. Garnish with chopped green onions and sesame seeds.

Notes

Pat wings completely dry before marinating for the best caramelization. Do not skip the wire rack — it is essential for crispy skin all around. Watch closely during broiling as the sugar glaze can burn quickly. Leftovers keep in the fridge for 3 to 4 days and reheat best in the oven or air fryer at 375°F for 8 to 10 minutes.