Save My buddy texted me a photo of wings from some trendy spot downtown, and I thought, why not crack this myself? That was the night I discovered that baking powder isn't just for cakes, and that the secret to restaurant-quality crispy wings was already sitting in my pantry. Now whenever someone asks how I get them so golden and crunchy, I just smile and hand them a plate instead of explaining.
I made these for a casual game night last fall, threw them on the table still steaming, and watched three grown adults go completely silent for about two minutes. That's when I knew the honey-sriracha ratio was dialed in just right.
Ingredients
- Chicken wings (2.5 lbs, separated and tips removed): Pat them totally dry before coating, or the baking powder won't adhere properly and you'll lose that crucial crispness.
- Baking powder (aluminum-free): This is the real MVP, creating that shatteringly crisp exterior without any weird metallic taste.
- Kosher salt and freshly ground black pepper: Season aggressively here because the wings are bland on their own and need this foundation.
- Honey (preferably floral): Acacia or wildflower honey adds complexity that regular honey can't quite match, and it caramelizes beautifully in the oven heat.
- Sriracha sauce: Choose one with a good balance of garlic and chili, not just heat, or the glaze tastes one-dimensional.
- Unsalted butter: This emulsifies the glaze and keeps the honey from crystallizing as it cools.
- Soy sauce (or tamari for gluten-free): Just a tablespoon adds umami depth that makes people ask what your secret ingredient is.
- Rice vinegar: A touch of acid cuts through the sweetness and prevents the glaze from feeling cloying on the palate.
- Flaky sea salt (Maldon or similar): Finish with this, not kosher salt, because the crystals catch light and add textural contrast at the last bite.
Instructions
- Heat your oven and prep your stage:
- Get the oven to 425°F and line a baking sheet with foil, then set a wire rack on top. This setup lets heat circulate under the wings so they get crispy all over, not soggy on the bottom.
- Dry those wings like your life depends on it:
- Paper towels are your friend here, patting each wing until they're completely moisture-free. Any water clinging to the skin will steam instead of crisping.
- Coat in the magic powder blend:
- Toss the dried wings with baking powder, kosher salt, and black pepper in a large bowl, making sure every single wing gets an even coating. Don't be shy with the seasoning at this stage.
- Arrange and roast:
- Place wings skin-side up on the rack with space between each one, then bake for 40 to 45 minutes, flipping halfway through. You'll know they're done when the skin looks like burnished gold and sounds crispy when you tap it.
- Make the glaze while wings finish:
- In a small saucepan over low heat, combine honey, sriracha, butter, soy sauce, and rice vinegar, stirring until the butter melts and everything's smooth. Pull it off heat before it bubbles, or the honey can crystallize.
- Glaze and garnish:
- Transfer hot wings to a bowl, pour the glaze over them, and toss quickly so every piece gets coated. Arrange on a serving platter and immediately sprinkle with flaky sea salt and cilantro or scallions if you want that fresh brightness cutting through the heat.
Save I served these to my in-laws who are notoriously hard to impress, and my mother-in-law asked for the recipe before she'd even finished her first wing. That moment right there made me realize these wings weren't just a crowd-pleaser, they were a conversation starter.
Mastering the Sweet-Heat Balance
The magic happens when honey and sriracha meet without one overpowering the other. Too much sriracha and the wings taste like pure fire with no sweetness to round it out, but too much honey and they cloy before you finish the plate. The soy sauce and rice vinegar are the quiet negotiators, the umami and acid that let both stars shine equally.
Why Baking Powder Is Your Secret Weapon
Most people think baking powder is just for pastries, but a small amount on chicken skin creates a Maillard reaction that fries can't touch. It raises the pH of the skin, allowing it to brown faster and more thoroughly, which means you get that shattering crispness without deep frying. The aluminum-free version matters because aluminum can leave a metallic taste that sneaks up on you halfway through eating.
Timing and Temperature Tweaks
Every oven runs a little hot or cold, so start checking wings around 38 minutes. If they're browning too fast, lower the heat by 15 degrees and add a few minutes to the cooking time. The flip halfway through isn't just random, it ensures both sides get equal exposure to the oven's heat.
- If your wings finish cooking way before the glaze is ready, keep them warm by tenting foil loosely over the pan.
- Always toss wings in the glaze while they're still hot, because room temperature wings won't absorb the flavors as well.
- Serve immediately after glazing and salting for the best texture, because the salt can draw moisture if it sits too long.
Save These wings have become my go-to move for feeding people without spending all day in the kitchen. They're the kind of dish that makes you look like you've got it all figured out, even when you really just found the right combination and stuck with it.
Recipe FAQs
- → What makes these wings crispy without frying?
Coating the wings with baking powder and baking them on a wire rack allows heat to circulate and crisp the skin effectively without frying.
- → Can I adjust the spice level?
Yes, increase the sriracha amount or add a pinch of cayenne pepper to the glaze for extra heat.
- → Is there a gluten-free option?
Using gluten-free sriracha and tamari instead of soy sauce ensures these wings remain gluten-free.
- → What type of honey is best for the glaze?
A floral variety of honey enhances the glaze with fragrant sweetness that balances the spiciness well.
- → How should I serve these wings?
Serve hot, sprinkled with flaky sea salt and garnished with chopped cilantro or scallions for fresh brightness.