Honey Mustard Chicken Wings

These air fryer wings have browned skin beneath a sticky, dark amber honey-mustard glaze. Dijon gives the sauce a smooth tang, while whole-grain mustard leaves visible speckles on each piece. The wings cook before the honey goes on, so the glaze can cling and darken during a brief finish without spending the full cooking time in the hot basket.

Allow about 40 minutes if the wings fit in one batch, or 60 to 70 minutes if they need two. Use a thermometer and watch the glaze closely; wing size and air fryer capacity affect the timing.

Ingredients for Honey Mustard Chicken Wings

• 2 pounds thawed split chicken wings, drumettes and flats (about 900g)
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 cup honey (about 85g)
• 2 tablespoons Dijon mustard (about 30g)
• 2 tablespoons whole-grain mustard (about 30g)
• 2 teaspoons apple cider vinegar
• Optional: 1/8 to 1/4 teaspoon cayenne pepper
• Optional: 1 to 2 tablespoons loosely packed flat-leaf parsley leaves, for serving

If starting with whole wings, remove the tips and separate the drumettes and flats. Omit the cayenne for wings without heat; keep both mustards for the tangy, speckled glaze.

How to Make Honey Mustard Chicken Wings in the Air Fryer

1. Dry and season: Pat the thawed wings thoroughly dry with paper towels. Toss with the olive oil, salt, garlic powder, smoked paprika, black pepper, and cayenne, if using.
2. Air-fry the wings: Preheat the air fryer to 380°F (195°C) for about 3 minutes if your model calls for it. Arrange the wings in a loose single layer with space between pieces; cook in batches rather than stacking. Air-fry for 20 to 25 minutes per batch, turning halfway. Start checking around 18 minutes. The skin should be browned, and a thermometer inserted into the thickest meat without touching bone should read at least 165°F (75°C).
3. Warm the glaze: While the wings cook, stir the honey, Dijon mustard, whole-grain mustard, and vinegar in a small saucepan over low heat for 2 to 3 minutes, until warm and combined. The mustard grains should remain visible.
4. Coat and set: Toss the cooked wings with the warm glaze in a clean bowl. Return them to the air fryer in a loose layer at 350°F (175°C) for about 2 to 3 minutes per batch, until the coating looks shiny and clings to the wings. Watch closely and remove them sooner if the glaze starts to get too dark.
5. Rest and serve: Let the wings rest for 2 to 3 minutes, then arrange them on a plate. Scatter a few parsley leaves over them, if using.

Why the Glaze Goes on Last

Honey can scorch before the chicken cooks through. Browning the seasoned wings first lets the sauce spend only a short time in the air fryer. During that final step, look for a glossy coating with deep amber patches, not blackened spots. If the glaze already clings well or darkens quickly, shorten or skip the final heat.

How to Get Evenly Browned Wings

Dry wings and space between pieces help the skin brown instead of steaming. A 5- to 6-quart air fryer may need two batches for 2 pounds of wings, adding to the total time. If the flats and drumettes differ greatly in size, check the pieces individually with a thermometer rather than assuming they finish together.

Serving the Wings

Serve warm as an appetizer, or pair with crisp slaw or roasted vegetables for dinner. For a different sweet-spicy glaze, try these honey sriracha chicken wings. For a savory alternative, see these garlic butter chicken wings.

Storing and Reheating

Refrigerate cooked wings promptly in an airtight container for up to 3 to 4 days. Reheat in the air fryer at about 350°F until hot throughout, checking early because the honey glaze can darken further.

The glaze can be mixed ahead and refrigerated separately; warm it gently before coating the cooked wings. Cooked wings can also be frozen in an airtight container for up to 2 to 3 months, though the glaze may be less glossy after thawing and reheating.

Nutrition

Approximate per serving: 4 appetizer servings; about 450 calories, 33g protein, 26g fat, and 19g carbohydrates. Approximate per 100g of edible finished wings: 260 calories, 19g protein, 15g fat, and 11g carbohydrates. Estimates exclude optional cayenne and parsley and vary with wing size, edible meat yield, and how much fat renders during cooking.

Crispy Fried Chicken Wings

These split, bone-in wings have a substantial, craggy crust rather than a thin coating. An egg-and-milk dip helps seasoned flour and cornstarch cling to the flats and drumettes; pressing the dry mixture onto each piece creates the rough surface.

Fry the wings in small batches in oil near 350°F (175°C), then drain them uncovered on a rack. The finished wings should be deeply golden to reddish brown and crisp enough to serve without sauce. Makes 4 appetizer servings or 2 to 3 main-dish servings.

Ingredients for Crispy Fried Chicken Wings

• 2 pounds split chicken wings, drumettes and flats (about 900g)
• 1 cup all-purpose flour (120g)
• 1/2 cup cornstarch (60g)
• 1 teaspoon baking powder
• 1 teaspoon fine salt, divided
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 large egg
• 1/2 cup milk
• About 6 to 8 cups neutral frying oil, such as vegetable or canola oil, or enough for a 2- to 3-inch depth

Equipment: Use a 5- to 6-quart heavy pot, a frying thermometer, an instant-read meat thermometer, tongs or a spider strainer, and a wire rack set over a sheet pan.

How to Fry Chicken Wings

1. Dry and season: Pat the wings dry with paper towels and sprinkle them with 1/2 teaspoon of the salt.
2. Mix the coating and dip: In one bowl, whisk together the flour, cornstarch, baking powder, remaining 1/2 teaspoon salt, paprika, garlic powder, and pepper. In another bowl, whisk the egg and milk until smooth.
3. Coat and rest: Dip each wing in the egg mixture, letting the excess drip off. Press it into the dry mixture, packing on small, uneven clumps rather than smoothing the coating flat. Set the wings apart on a wire rack for about 10 minutes so the breading can cling.
4. Heat the oil: While the wings rest, heat 2 to 3 inches of oil in the heavy pot to 350°F. The oil must remain well below halfway up the pot. Keep the pot uncovered and water away from the hot oil.
5. Fry in batches: Carefully lower in about 4 to 6 wing sections, or fewer if needed to leave space between them. Let the coating set briefly before gently separating pieces that touch or turning them for even browning. Keep the oil near 350°F. Start checking at about 8 minutes; batches generally take 8 to 12 minutes, but large pieces may need longer. The crust should be crisp and deeply golden to reddish brown, and the thickest meat must reach at least 165°F (75°C) without the thermometer tip touching bone.
6. Drain and repeat: Transfer the cooked wings to a clean wire rack in a single layer and leave them uncovered for a few minutes. If the rack held raw wings, wash and dry it before using it for cooked wings. Let the oil return to 350°F before adding another batch. Pile the drained wings on a plate and serve unsauced.

How to Keep the Coating Crisp

Let the excess egg dip fall away before pressing on the flour mixture. The coating should look uneven and substantial before frying; moving the wings as soon as they enter the oil can pull that breading loose.

If a batch crowds the pot and the oil temperature falls too far, the coating can turn greasy. Fry fewer pieces at once and check that the oil has returned to 350°F before continuing. Drain the wings on a rack, not in pooled oil, and leave them uncovered so steam does not soften the crust.

Oil Temperature and Wing Doneness

Eight minutes is a point to start checking, not a guaranteed finish time. Wing size and the number of pieces in the pot affect how long each batch takes. Probe a thick section of meat from the side, keeping the thermometer tip clear of the bone.

If the crust browns before the meat reaches 165°F, check the oil temperature, reduce the heat if needed, and continue frying until the chicken is cooked through.

Serving and Variations

Serve the wings hot and plain, with coleslaw or fries for a larger meal. Offer dipping sauce separately if desired; tossing the wings in sauce will soften the crust. For mild heat without sauce, mix 1/4 teaspoon cayenne into the dry coating.

For a separate sauced fried-wing recipe, try these honey garlic chicken wings. For an oven-baked alternative, see these garlic Parmesan chicken wings.

Storing and Reheating Leftovers

Refrigerate leftover wings promptly in an airtight container for up to 3 to 4 days. To restore some crispness, reheat them uncovered on a rack in a 375°F (190°C) oven until hot throughout. Start checking after about 10 minutes; larger pieces may take longer.

Cooked wings can also be frozen in a well-sealed freezer-safe container for up to 2 months, though the crust may soften.

Nutrition

Approximate per appetizer serving: Based on 4 servings, about 625 calories, 29g protein, 43g fat, and 29g carbohydrates. These figures vary with the amount of coating retained and oil absorbed.

Sweet Chili Chicken Wings

These oven-baked flats and drumettes have browned skin beneath a thin, glossy sweet chili glaze. Patting the wings dry and spacing them on a rack helps the skin crisp before the sauce goes on. The bottled sweet chili sauce is warmed with soy sauce and lime, then added near the end so its sugar does not spend the full bake in the oven.

A brief return to the oven sets the glaze. Chives, red pepper flakes, and lime wedges finish the platter.

Yield: 4 appetizer servings, about 16–20 wing pieces. Time: 15 minutes prep, 42–48 minutes cooking; about 60–65 minutes total.

Ingredients for Sweet Chili Chicken Wings

• 2 pounds thawed bone-in, skin-on party wings, mixed flats and drumettes (about 900g)
• 2 teaspoons aluminum-free baking powder
• 3/4 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• About 1 teaspoon neutral oil, for greasing the rack
• 1/2 cup bottled sweet chili sauce (about 140g)
• 1 tablespoon soy sauce
• 2 fresh limes, for 1 tablespoon juice and serving wedges
• 1 tablespoon finely chopped chives
• 1/4 teaspoon crushed red pepper flakes, or a light scattering

Use baking powder, not baking soda. Sweet chili sauces vary in sweetness, thickness, and heat, so taste yours before adding extra spice.

How to Make Sweet Chili Chicken Wings

1. Prepare the oven and pan: Preheat the oven to 425°F (220°C). Set an oven-safe wire rack over a rimmed baking sheet and lightly grease the rack with the oil.
2. Dry and season: Pat the thawed wings thoroughly dry with paper towels. Toss with the baking powder, salt, garlic powder, and black pepper until lightly and evenly coated, with no heavy white clumps.
3. Bake until crisp: Arrange the wings in one spaced layer on the rack. Use a second sheet pan and rack if needed rather than crowding them. Bake uncovered for about 40–45 minutes, flipping after roughly 20 minutes. Start checking at 35 minutes. Before saucing, the skin should be deeply golden with crisp edges, and a thermometer inserted into the thickest meat without touching bone should read at least 165°F (75°C). Larger wings may need longer; cooking beyond the safety minimum can make wing meat more tender.
4. Warm the glaze: Near the end of the main bake, combine the sweet chili sauce, soy sauce, and 1 tablespoon lime juice in a small saucepan. Stir over low heat for 2–3 minutes, until glossy and thick enough to lightly coat a spoon but still pourable.
5. Coat and set: Let the cooked wings stand for about 2 minutes. Toss with just enough warm glaze to coat each piece thinly, then return them to the rack. Bake for 2–3 minutes more, watching closely. Remove the wings when the glaze is shiny and tacky, before it blackens.
6. Serve: Arrange the wings loosely on a shallow platter. Scatter the chives and red pepper flakes over them, add the lime wedges alongside, and serve promptly.

How to Keep the Wings Crisp

Thaw the wings before cooking so you can dry the skin thoroughly. Space the pieces on the rack to let moisture escape, and continue the main bake if the skin still looks pale at 40–45 minutes. Once glazed, the wings will soften over time, so serve them soon after the short finishing bake.

When the Sweet Chili Glaze Is Ready

The warmed glaze should cling to a spoon without becoming thick or pasty. Toss the wings with only enough to make a thin coating; excess sauce can pool on the platter and soften the skin. The final oven step sets the glaze, but sugary sauces can darken quickly, so keep it brief.

For more heat, taste the bottled sauce first, then stir 1/2–1 teaspoon sambal oelek into the glaze if needed. For a different sweet-spicy wing option, try these honey sriracha chicken wings.

Storing and Reheating

Refrigerate leftover wings in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven until hot throughout, checking often so the glaze does not darken too much. The coating will be softer than when freshly served. If preparing ahead, keep the cooked wings and glaze separate until shortly before serving when practical.

Nutrition

Approximate per appetizer serving (1/4 of the recipe): 370 calories, 25g protein, 20g fat, and 22g carbohydrates. Approximate per 100g of edible wings and glaze, excluding bones: 245 calories, 17g protein, 13g fat, and 15g carbohydrates. Estimates vary with wing size, edible meat yield, sauce brand, and how much glaze remains on the wings.

Garlic Butter Chicken Wings

These oven-baked flats and drumettes have deeply browned skin under a thin coating of warm garlic butter. A little grated Parmesan adds pale flecks rather than a thick cheese sauce, while parsley and lemon finish the platter.

Drying the wings and spreading them on a rack helps the skin brown. The butter goes on only after baking, so the wings keep more of their crisp edges when served.

Time: 15 minutes prep, 40–50 minutes cooking; 55–65 minutes total. Yield: 4 appetizer servings.

Ingredients for Garlic Butter Chicken Wings

• 2 pounds separated, bone-in chicken wing flats and drumettes (about 900g)
• 1 tablespoon neutral oil, such as vegetable or canola oil
• 1 teaspoon Diamond Crystal kosher salt or 3/4 teaspoon Morton kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter (57g)
• 5 garlic cloves, finely minced (about 15g)
• 1/4 cup finely grated Parmesan (about 20g)
• 2 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges
• Optional: 1/4 teaspoon crushed red pepper flakes

If using fine table salt, start with less than the listed kosher salt amount.

How to Bake Garlic Butter Chicken Wings

1. Preheat and dry: Heat the oven to 425°F (220°C). Set an oven-safe wire rack inside a large rimmed baking sheet. Pat the wings thoroughly dry with paper towels, including the folds of the skin.
2. Season and arrange: Toss the wings with the oil, salt, and pepper. Spread them on the rack without stacking; use two pans and racks if needed to leave space between pieces.
3. Bake until browned: Bake uncovered for 40–50 minutes, turning the wings about halfway through and rotating the pan if your oven browns unevenly. Start checking at 40 minutes. The skin should be deeply golden-brown with some darker edges. Insert a thermometer into the thickest meat without touching bone; it should read at least 165°F (75°C). Wings can cook to about 175–185°F (80–85°C) for more tender meat and additional browning. If fully cooked wings need a little more color, broil for 1–2 minutes, watching constantly.
4. Make the garlic butter: Near the end of baking, melt the butter in a small saucepan over low to medium-low heat. Add the garlic and stir for about 1 minute, until fragrant but still pale. Remove from the heat so the garlic does not brown and turn bitter. Stir in the red pepper flakes, if using.
5. Toss and serve: Toss the hot wings with the warm garlic butter until lightly coated. Pile them on a shallow platter, sprinkle with Parmesan and parsley, and tuck several lemon wedges among the wings. Serve promptly, with lemon for squeezing over individual portions.

How to Get Browned Wing Skin

Wet skin and crowded wings brown unevenly. Dry each piece before seasoning and leave room for air to circulate around the rack. Wing size and oven performance affect the baking time, so check both the skin color and internal temperature rather than relying on the clock alone.

Why the Garlic Butter Goes on Last

Butter added before baking would coat the skin while it is trying to brown. Tossing the wings shortly before serving leaves the browned surface visible beneath a light sheen. Wings that sit in excess butter gradually lose their crisp edges.

The Parmesan is a finishing sprinkle, not part of a heavy sauce. For a more cheese-forward option, try these oven-baked garlic Parmesan wings. For a tangy, spicy sauce instead, see these classic oven-baked Buffalo wings.

Storing and Reheating Leftover Wings

Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Reheat on a sheet pan in a 375°F (190°C) oven until the wings reach 165°F; start checking after about 10 minutes. Previously sauced skin will be less crisp than freshly served wings. If baking the wings ahead, wait to toss them with warm garlic butter until serving.

Nutrition

Approximate per appetizer serving (1/4 of the recipe): 450 calories, 25g protein, 38g fat, and 2g carbohydrates. Approximate per 100g of edible prepared wings: 330 calories, 19g protein, 28g fat, and 2g carbohydrates. Values vary with wing size, edible meat yield, and how much butter or lemon is consumed.

Honey Sriracha Chicken Wings

These oven-baked wings have browned skin beneath a glossy, sweet-spicy honey sriracha glaze. Baking the wings before saucing them gives the skin time to brown without scorching the honey. A warm glaze coats the wings just before serving, and sesame seeds finish the platter.

Use substantial bone-in wings with the tips removed and the flats and drumettes still attached. Their size can vary, so check doneness with a thermometer rather than relying on baking time alone.

Ingredients for Honey Sriracha Chicken Wings

Wings

• 3 pounds whole chicken wings, tips removed and joints left intact (about 9–12 wings; 1,350g)
• 1 tablespoon aluminum-free baking powder
• 3/4 teaspoon fine salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

Glaze and finish

• 1/3 cup honey (115g)
• 1/3 cup sriracha (90g)
• 2 tablespoons unsalted butter (30g)
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon sesame seeds

Yield: 4 appetizer servings or 2–3 main-dish servings. Time: 15 minutes prep, 50–60 minutes cooking; about 65–75 minutes total.

How to Bake Honey Sriracha Chicken Wings

1. Prepare the oven and pan: Position an oven rack in the middle and preheat to 425°F (220°C). Set a wire rack over a foil-lined rimmed baking sheet. Lightly grease the rack if sticking is a concern.
2. Dry and season: Pat the wings thoroughly dry. Toss with the baking powder, salt, pepper, and garlic powder until lightly and evenly coated, with no piles of powder.
3. Bake: Arrange the wings in a single layer on the rack with space between them; use a second pan and rack if needed. Bake uncovered for about 45–55 minutes, turning after roughly 25 minutes and rotating the pan if browning unevenly. Start checking at 40 minutes. The skin should look browned and dry, and the thickest meaty part should reach at least 165°F (75°C) without the thermometer touching bone.
4. Make the glaze: While the wings bake, combine the honey, sriracha, butter, soy sauce, and lime juice in a small saucepan. Stir over low to medium-low heat until the butter melts, then simmer briefly until smooth and thick enough to lightly coat a spoon, about 4–6 minutes total. Keep warm.
5. Broil if needed: If the fully cooked wings need darker patches, move the pan near the broiler and broil the unsauced wings for 1–2 minutes, watching continuously. Skip this step if they are already well browned.
6. Glaze and serve: Let the wings stand for about 2 minutes. Transfer them to a large bowl and add the warm glaze gradually, tossing until generously coated. Pile loosely on a parchment-lined shallow platter, leaving some browned patches visible. Scatter the sesame seeds over the wings and serve promptly.

How to Keep the Wings Browned Beneath the Glaze

Damp skin and a crowded rack can leave wings pale and soft. Dry the wings well, use a thin seasoning coating, and leave space around each one. Add the honey glaze only after baking and any optional broiling: honey-coated wings can scorch quickly under the broiler.

If the glaze pools in the bowl instead of clinging to the wings, simmer it a little longer until it lightly coats a spoon, then add it in stages. The glaze gives the wings their sticky finish, but the skin beneath it will soften as they sit.

Whole Wings and Cooking Time

The 45–55 minute baking window is a guide for joint-intact wings, not a guarantee; larger wings may need longer. Start checking at 40 minutes and use a thermometer in the thickest meat, away from bone. Separated flats and drumettes also work, but they may finish sooner and will look different from the substantial whole wings used here.

For less heat, reduce the sriracha modestly to taste; the glaze will also be less intensely red. Serve with carrot and celery sticks or rice, with lime wedges on the side if desired. For another sweet-hot option, try these oven-baked hot honey chicken wings.

Storing and Reheating

Refrigerate leftovers promptly in an airtight container for up to 3–4 days. Reheat in an oven or air fryer until hot throughout; timing depends on wing size and the appliance. The glaze will remain sticky, but the skin will be softer than when freshly made.

For advance preparation, keep cooked wings and prepared glaze separate when practical, then reheat and toss together before serving. Leftover wings can be frozen airtight for up to 2–3 months, though the glaze and skin may soften after thawing and reheating.

Nutrition

Approximate per serving, based on 4 appetizer servings and the edible portion of the wings: 590 calories, 38g protein, 35g fat, and 29g carbohydrates. Per 100g of edible wings with glaze: approximately 260 calories, 17g protein, 15g fat, and 13g carbohydrates. Values vary with wing size, edible yield, and how much glaze remains on the wings.

Sweet and Spicy Chicken Wings

These unbreaded chicken wings bake until the skin browns, then get a short finish with a sticky sweet-chili glaze. Sweet Thai chili sauce, Sriracha, honey, soy sauce, and garlic give the wings a glossy orange-red coating; sliced green onions add a fresh finish.

Keeping the sugary glaze off the wings for most of the bake lets the skin brown without scorching the sauce. A wire rack and a little space between the pieces help, too.

Ingredients for Sweet and Spicy Chicken Wings

Makes 4 appetizer servings. Prep time: 15 minutes. Cook time: about 40–48 minutes.

• 2 pounds split, bone-in chicken wings, flats and drumettes (about 900g)
• 1 tablespoon neutral oil
• 1/2 teaspoon kosher salt
• 1/2 cup sweet Thai chili sauce (about 140g)
• 1 tablespoon Sriracha
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 2 garlic cloves, finely minced
• 2 green onions, thinly sliced

Optional: Add 1 teaspoon rice vinegar if the sweet chili sauce tastes especially sweet, or 1–2 teaspoons more Sriracha for extra heat.

How to Bake Sweet and Spicy Chicken Wings

1. Prepare the pan: Set an oven rack in the middle position and preheat to 425°F (220°C). Line a rimmed baking sheet with foil, place an oven-safe wire rack inside it, and lightly grease the rack.
2. Season the wings: Pat the wings thoroughly dry, then toss with the oil and salt. Arrange them on the rack in a single layer with space between pieces. Use a second pan if they do not fit without crowding.
3. Bake and turn: Bake uncovered for about 35–40 minutes, turning each wing after about 20 minutes. Check for browning after 30 minutes and begin checking the thickest pieces with a thermometer around 35 minutes. Let the skin brown before adding the glaze.
4. Thicken the glaze: While the wings bake, combine the sweet chili sauce, Sriracha, honey, soy sauce, and garlic in a small saucepan. Stir over medium-low heat and simmer gently for 3–5 minutes, until glossy and thick enough to coat a spoon. If you want extra glaze for serving, transfer some to a clean dish before a brush touches the wings.
5. Glaze and finish: Brush the browned wings generously with glaze. Bake for another 5–8 minutes, until the coating clings in a shiny layer. Check that the thickest pieces reach at least 165°F (75°C) without the thermometer touching bone; continue baking if needed. For darker edges, optionally broil for 1–2 minutes, watching continuously so the glaze does not burn.
6. Rest and serve: Let the wings rest for about 5 minutes. Pile them in a shallow bowl, scatter the green onions over the top, and serve with any clean reserved glaze.

Getting Browned Wings Without Burning the Glaze

If the wings still look pale near the end of the initial bake, give them more time before brushing on the sauce. Wet skin and crowded pans slow browning. Whole or unusually large wings may also take longer than split wings, so check their temperature rather than relying on the clock alone.

The glaze should coat a spoon before it goes on the wings. If it slides off easily, simmer it a little longer. The optional broil can deepen the edges quickly, but the honey and sweet chili sauce can scorch just as fast.

How to Adjust the Heat

Sweet chili sauces vary in both sweetness and heat. Taste the glaze before it touches the chicken, then add Sriracha a teaspoon at a time for more heat. For milder wings, use just 1 teaspoon Sriracha; the sweet chili sauce may still have some heat.

For a different sweet-hot glaze, try these hot honey chicken wings. For a savory-sweet option without this chile profile, see the teriyaki chicken wings.

How to Store and Reheat the Wings

Refrigerate leftover cooked wings promptly in an airtight container and use within 3–4 days. Reheat on a baking sheet at 350°F (175°C) until hot throughout, beginning to check after 5–7 minutes and allowing longer if needed. The skin will be less crisp after storage.

If making the wings ahead, keep any clean extra glaze separate when practical. Reheat the wings, then coat them with the reserved glaze before serving.

Nutrition

Approximate per appetizer serving, based on 4 servings: 410 calories, 25g protein, 24g fat, and 25g carbohydrates. Approximate per 100g of edible wings and glaze, excluding bones: 255 calories, 16g protein, 15g fat, and 16g carbohydrates. Values vary with wing size, the amount of glaze eaten, and the brand of sweet chili sauce.

Teriyaki Chicken Wings

These oven-baked teriyaki wings have browned skin beneath a glossy soy, ginger, and garlic glaze. The wings bake without sauce so the skin can color without the brown sugar darkening too much. While they cook, the glaze simmers on the stovetop until it will cling to the wings.

Toss the wings with warm glaze just before serving, then pile them on a plate with sesame seeds and sliced green onions. No marinade or breading is needed.

Ingredients for Teriyaki Chicken Wings

• 2 1/2 pounds chicken wings (about 1,150g), preferably including some whole wings with tips
• 1/2 teaspoon black pepper
• 1 teaspoon neutral oil, for greasing the rack
• 1/3 cup reduced-sodium soy sauce
• 1/3 cup water, plus 1 tablespoon for the cornstarch slurry
• 1/4 cup packed brown sugar (about 50g)
• 1 tablespoon rice vinegar
• 2 garlic cloves, minced
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons cornstarch
• 2 teaspoons sesame seeds
• 2 green onions, thinly sliced

Yield: 4–6 appetizer servings. Time: 15 minutes prep; about 45–50 minutes cooking; about 1 hour to 1 hour 5 minutes total.

How to Make Teriyaki Chicken Wings

1. Prepare the pan: Fully preheat the oven to 425°F (220°C). Line a rimmed sheet pan with foil or parchment for cleanup. Set an oven-safe wire rack on top and lightly brush it with the oil. Do not oil the wings.
2. Arrange the wings: Pat the wings thoroughly dry and season with black pepper. Spread them in one layer on the rack, leaving space between pieces. Use a second pan and rack if needed; crowded wings brown less evenly.
3. Bake: Bake uncovered for about 40–50 minutes, turning the wings halfway through. Begin checking smaller flats and drumettes around 35–40 minutes and larger whole wings around 40 minutes. Remove pieces as they finish. The skin should be browned in patches, and an instant-read thermometer inserted into the thickest meat, without touching bone, should read at least 165°F (75°C).
4. Make the glaze while the wings bake: Combine the soy sauce, 1/3 cup water, brown sugar, rice vinegar, garlic, and ginger in a small saucepan. Bring to a gentle simmer over medium heat. Stir the cornstarch with the remaining 1 tablespoon water, then stir the slurry into the sauce. Simmer uncovered, stirring, until glossy and thick enough to lightly coat a spoon, about 8–10 minutes total.
5. Glaze and serve: Transfer the cooked wings to a large bowl. Toss with enough warm glaze to coat them while leaving some browned skin visible; add more only if needed. Pile the wings loosely on a serving plate, scatter with sesame seeds and green onions, and serve promptly.

How to Keep the Wings Browned

Dry skin and space on the rack help the wings brown; turning them gives both sides a chance to color. Add the sugary glaze only after baking so it does not darken too much in the oven. Once tossed, the moist glaze gradually softens the browned skin, so serve the wings soon afterward.

How Thick Should the Glaze Be?

The glaze should lightly coat a spoon but still flow easily enough to toss with the wings. Stir the cornstarch slurry just before adding it so the starch does not settle. If the sauce runs straight off the spoon, simmer it gently a little longer. If it becomes too thick, stir in a small splash of water.

Whole Wings Versus Split Wings

Including some whole wings gives the serving plate pointed tips alongside the flats and drumettes. If you have only split wings, use the same method but begin checking them sooner. Piece size matters more than a fixed bake time; check the thickest meat with a thermometer and remove smaller pieces as they finish.

Using Bottled Teriyaki Sauce

For a shortcut, replace the homemade glaze with warmed bottled teriyaki sauce; do not add the homemade sauce ingredients as well. Bottled sauces vary in sweetness and thickness, so check that yours will cling lightly before tossing it with the wings.

Storing Leftover Wings

Refrigerate leftovers in a covered container for up to 3 days. The glazed skin will soften during storage. Reheat the wings until hot throughout, without expecting the freshly browned texture to return.

For another sticky oven-baked option, try these BBQ chicken wings. For a sweet glaze with heat, see these hot honey chicken wings.

Nutrition

Approximate nutrition per serving, based on 6 appetizer servings: 330 calories, 22g protein, 20g fat, and 12g carbohydrates. Approximate values per 100g of edible finished wings and glaze, excluding bones: 275 calories, 18g protein, 17g fat, and 10g carbohydrates. Values vary with wing size, fat rendered during baking, and how much glaze stays on the wings.

Hot Honey Chicken Wings

These oven-baked wings are browned before they’re tossed in a warm honey and red hot sauce glaze. Baking the flats and drummettes on a rack gives the skin room to brown; adding the glaze afterward leaves patches of that browned surface visible beneath a generous, glossy coating. Serve them piled on a platter with cilantro, green onion, crunchy vegetables, lime, and a bowl of cool dressing.

Ingredients for Hot Honey Chicken Wings

Wings and glaze

• 2 pounds split chicken wings, flats and drummettes (about 900g)
• 1 tablespoon neutral oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 cup red cayenne-style hot sauce
• 1/3 cup honey
• 2 tablespoons unsalted butter
• 1 teaspoon apple cider vinegar

For the platter

• About 1/4 cup loosely packed fresh cilantro leaves
• 1 green onion, thinly sliced
• 4 celery ribs, cut into sticks
• 2 medium carrots, cut into sticks
• 1/2 cup prepared ranch or blue cheese dressing
• 1 lime, cut into wedges

Yield: 4 appetizer servings. Time: 15 minutes prep, 40–50 minutes cooking; 55–65 minutes total.

How to Make Hot Honey Chicken Wings

1. Prepare the oven and pan: Preheat the oven to 425°F (220°C). Set an oven-safe wire rack securely over a rimmed baking sheet.
2. Dry and season: Pat the wings thoroughly dry with paper towels. Toss with the oil, salt, and pepper. Arrange in a single layer on the rack without overlapping; use a second rack-lined sheet if needed so the wings brown rather than steam.
3. Bake: Bake uncovered for about 40–50 minutes, turning the wings once halfway through. Begin checking around 40 minutes. The skin should be browned with some crisp edges, and an instant-read thermometer inserted into the thickest meat without touching bone must read at least 165°F (75°C). Larger wings or a crowded oven may take longer.
4. Make the glaze: During the last part of baking, combine the hot sauce, honey, butter, and vinegar in a small saucepan. Simmer uncovered over medium-low heat for about 5–7 minutes, stirring, until the butter is incorporated and the glaze is glossy. It should coat a spoon but still pour easily. If it looks thin, simmer a little longer without reducing it until stiff.
5. Coat and garnish: Transfer the hot, fully cooked wings to a large bowl. Pour in the warm glaze and toss until every wing is generously coated. Pile the wings on a platter and scatter the cilantro and green onion over the top.
6. Serve: Arrange the celery and carrot sticks, lime wedges, and a small bowl of dressing beside the wings. Serve promptly.

Why Add the Glaze After Baking?

Drying the wings and holding them above their drippings gives the skin a chance to brown. Honey glaze added before baking would coat those surfaces while they cook; tossing afterward keeps the glaze glossy. The generous sauce will soften some of the crisp edges, so coat the wings just before serving.

Adjusting the Hot Honey Glaze

Red hot sauces vary in heat, saltiness, color, and thickness. Use a red cayenne-style sauce for the intended coating, then taste the warm glaze before increasing the heat. If your sauce is mild, stir in 1–2 teaspoons of extra hot sauce to taste.

Make-Ahead, Storage, and Reheating

For make-ahead serving, refrigerate the cooked wings and prepared glaze separately. Reheat the wings in a 350°F (175°C) oven until hot throughout, gently warm the glaze, and toss them together just before serving.

Refrigerate leftovers promptly in an airtight container and use within 3–4 days. Already-sauced wings can be reheated, but the coating will be softer. Cooked wings can be frozen; freezing them before saucing is preferable for texture.

More Wing Recipes

For traditional Buffalo heat, try these oven-baked Buffalo chicken wings. For a smoky-sweet sauce instead of hot honey, see these oven-baked BBQ chicken wings.

Nutrition

Approximate nutrition per appetizer serving, including vegetables and dressing: 590 calories, 25g protein, 40g fat, and 33g carbohydrates. Approximate values per 100g of edible food: 220 calories, 9g protein, 15g fat, and 12g carbohydrates. Estimates vary with the edible yield of the wings, the dressing chosen, and how much glaze remains in the bowl. Bones are excluded from the per-100g estimate.

BBQ Chicken Wings

These oven-baked BBQ wings have browned skin beneath a thick, glossy glaze. The bone-in flats and drumettes bake unsauced first, giving the skin time to brown before the sugary sauce goes on. A short finishing bake makes the sauce sticky and lightly caramelized; a little sauce reserved in a clean bowl adds shine just before serving. The finished wings are generously sauced rather than dry-crisp, with sliced green onions on top.

Prep: 15 minutes | Cook: about 45–53 minutes | Total: about 1 hour to 1 hour 10 minutes | Servings: 4 appetizer servings

Ingredients for BBQ Chicken Wings

• 2 pounds thawed, bone-in chicken wing flats and drumettes (900g)
• 2 teaspoons aluminum-free baking powder, not baking soda
• 3/4 teaspoon fine salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3/4 cup thick barbecue sauce (180g), divided
• 2 green onions, thinly sliced

Use a thick barbecue sauce that will cling to the wings; a thin sauce may run off. For heat, add an optional pinch of cayenne to the dry seasoning. If you omit the baking powder, dry and space the wings carefully, but expect less crisping before they are glazed.

How to Bake BBQ Chicken Wings

1. Prepare the oven and pan: Fully preheat the oven to 425°F (220°C). Line a rimmed baking sheet and set a lightly greased, oven-safe wire rack over it.
2. Dry and season: Pat the wings thoroughly dry with paper towels. Toss with the baking powder, salt, smoked paprika, garlic powder, and black pepper until evenly coated. Arrange in a single layer on the rack, leaving space between pieces. Use a second pan and rack if needed rather than crowding them.
3. Bake until browned: Bake uncovered for about 40–45 minutes, flipping halfway through. Start checking around 35 minutes. Before adding sauce, the skin should be browned and the thickest meaty parts should reach at least 165°F (75°C) on an instant-read thermometer, without touching bone. Larger wings may need more unsauced baking time.
4. Glaze briefly: Before any sauce touches the chicken, reserve 1/4 cup in a clean bowl. Brush the wings with the remaining 1/2 cup and return them to the oven for 5–8 minutes. Watch closely: the glaze should be glossy and tacky, with a few darker caramelized spots. Remove the wings promptly if the sauce begins to blacken.
5. Finish and serve: Let the wings stand for about 3 minutes, then toss lightly with the reserved clean sauce. Pile them in a shallow serving pan and scatter the green onions over the top.

How to Keep BBQ Wings from Getting Soggy

Dry wings and space them on a rack so hot air can circulate and the skin can brown. If they still look pale near the end of the initial bake, give them more time before glazing. Once coated with sauce, the skin will be sticky rather than as crisp as an unsauced wing.

When to Add the BBQ Sauce

Wait until the wings are browned and cooked through before brushing on the sauce. Its sugar can burn during a long bake, so the finishing stage is brief. Keep the sauce reserved for the final toss separate from any brush, spoon, or bowl used on the chicken.

For a tangier wing flavor, try these oven-baked Buffalo chicken wings.

Storing and Reheating Leftovers

Refrigerate leftover wings in an airtight container for up to 3–4 days. Reheat them in the oven until hot throughout and the sauce is sticky again. Microwaving will soften the skin further.

Nutrition

Approximate per appetizer serving (1/4 of the recipe): 360 calories, 24g protein, 19g fat, and 22g carbohydrates. Approximate per 100g of edible wings and sauce: 225 calories, 15g protein, 12g fat, and 14g carbohydrates. Values are estimates; the amount of edible meat on the wings and the barbecue sauce used will affect the totals.

Classic Buffalo Chicken Wings

These oven-baked Buffalo wings have browned, crisp skin beneath a generous coating of glossy orange-red sauce. Drying the flats and drumettes, then baking them with space between the pieces, helps the skin brown without breading. Toss the hot wings with butter and cayenne-style hot sauce only after they leave the oven. Serve them piled on a platter with celery sticks and blue cheese dressing.

Ingredients for Classic Buffalo Chicken Wings

Yield: 4 appetizer servings. Prep time: 15 minutes. Cook time: 45 to 55 minutes.

• 2 pounds split chicken wings, flats and drumettes (about 900g)
• 2 teaspoons aluminum-free baking powder
• 1/2 teaspoon fine salt
• 1/2 cup cayenne-style hot sauce, such as Frank’s RedHot Original (120g)
• 4 tablespoons unsalted butter (55g)
• 4 celery stalks, cut into sticks (about 160g)
• 1/2 cup blue cheese dressing (120g)

You’ll also need a little vegetable oil or cooking spray for the wire rack. Use baking powder, not baking soda; they are not interchangeable here.

How to Bake Buffalo Chicken Wings

1. Prepare the oven and rack: Fully preheat the oven to 425°F (220°C). Set an oven-safe wire rack inside a rimmed baking sheet and lightly oil or spray it. Line the sheet beneath the rack with foil if desired.
2. Dry and season: Pat the wings thoroughly dry with paper towels. Toss them in a large bowl with the baking powder and salt until lightly and evenly coated, with no powdery clumps.
3. Bake: Arrange the wings in one layer with space between pieces. Use a second rack-lined sheet if needed. Bake uncovered for about 45 to 55 minutes, flipping halfway through. If using two pans, rotate them and swap their oven positions halfway through. Begin checking at 40 minutes; the skin should be well browned and crisp, and a thermometer inserted into the thickest meat without touching bone should read at least 165°F (75°C).
4. Warm the sauce: Near the end of baking, combine the hot sauce and butter in a small saucepan over low heat. Stir just until the butter melts and the sauce is smooth. Have the celery and blue cheese dressing ready.
5. Toss and serve: Transfer the hot wings to a large bowl and toss immediately with the warm sauce until generously coated. Pile them on a platter and serve promptly with the celery and a small bowl of blue cheese dressing.

How to Keep Baked Wings Crisp

Moisture and crowding work against browning. Pat the wings dry before adding the light baking-powder coating, and leave room around each piece on the rack so heat can reach the skin. If using frozen wings, thaw them completely and pat them dry; the stated baking time is not for wings cooked from frozen.

The wings should be crisp before they meet the sauce. Tossing them just before serving gives them a glossy coating without letting them sit in sauce during baking. For more heat, stir a pinch of ground cayenne into the warm sauce to taste.

When Are the Wings Done?

Wing size and oven performance can change the finish time. Start checking at 40 minutes, then continue baking until the skin is browned and crisp and the thickest meaty part reaches 165°F. Keep the thermometer tip away from the bone; don’t rely on color or the clock alone.

Serving and Storing the Wings

Serve the freshly sauced wings with celery sticks and blue cheese dressing. Ranch can replace the blue cheese dressing if preferred.

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a 350°F (175°C) oven for approximately 15 minutes, checking that the wings are hot throughout. Already-sauced wings will be less crisp than freshly tossed ones. If cooking the wings ahead, keep the sauce separate where practical; warm it and toss with the reheated wings just before serving.

Nutrition

Approximate per appetizer serving, including celery and blue cheese dressing: 525 calories, 25g protein, 45g fat, and 4g carbohydrates. Approximate per 100g of edible prepared food: 230 calories, 11g protein, 20g fat, and 2g carbohydrates. Values are estimates; wing size, edible meat yield, and dressing brand will change the totals.