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Sweet and Spicy Chicken Wings

Crispy baked or fried chicken wings tossed in a sticky homemade glaze made with honey, brown sugar, hot sauce, and apple cider vinegar. Bold heat, sweet finish, and perfectly caramelized every time.
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Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 cup honey
  • 0.25 cup brown sugar
  • 0.25 cup hot sauce your preferred brand
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 0.5 tsp cayenne pepper optional, for extra heat
  • 2 tbsp green onions sliced, for garnish
  • 1 tsp sesame seeds for garnish

Equipment

  • Wire rack
  • Baking sheet
  • Small saucepan
  • Large mixing bowl
  • Instant-read thermometer

Method
 

  1. Rinse chicken wings under cold water and pat completely dry with paper towels. In a large bowl, toss wings with salt, black pepper, garlic powder, and smoked paprika until evenly coated.
  2. For baking: Preheat oven to 400 degrees F. Place wings on a wire rack set over a foil-lined baking sheet. Bake for 40 to 45 minutes, flipping halfway through, until golden brown and crispy. For frying: Heat oil to 375 degrees F and fry in batches for 8 to 10 minutes until golden. Drain on paper towels.
  3. In a small saucepan over medium heat, combine honey, brown sugar, hot sauce, soy sauce, apple cider vinegar, and cayenne pepper. Stir occasionally for 3 to 5 minutes until the glaze bubbles and thickens enough to coat the back of a spoon.
  4. Transfer hot cooked wings to a large bowl. Pour the warm glaze over them and toss until every wing is fully coated and glossy.
  5. Transfer to a serving platter and garnish with sliced green onions, sesame seeds, and fresh cilantro if desired. Serve immediately.

Notes

Pat wings completely dry before seasoning for the crispiest skin. Reheat leftovers in a 375 degree F oven for 10 to 15 minutes. Store in an airtight container for up to 3 days. For milder wings, reduce hot sauce to 1 tablespoon and skip the cayenne.