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Crispy Baked Wings with Sweet and Spicy Glaze

Enjoy the burst of sweet and fiery flavors balanced perfectly in our Crispy Baked Wings with Sweet and Spicy Glaze. The wings are first baked to a delightful crispness and then blanketed in a delectable homemade glaze featuring honey, soy sauce, warming ginger, fiery chili, and aromatic garlic. Garn...
1
55 min
TOTAL TIME
545
CALORIES
$1.88
PER SERVING
Crispy Baked Wings with Sweet and Spicy Glaze
Directions
BAKED CHICKEN WINGS
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
1
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2
Place chicken wings in a large bowl and drizzle with olive oil. Season with sea salt and pepper.
3
Toss the chicken wings gently to ensure they are well coated with the oil and seasonings.
4
Arrange the chicken wings in a single layer on the prepared baking sheet.
5
Bake the chicken wings in the preheated oven for 40 minutes or until juices run clear, flipping them halfway through.
HONEY GARLIC SAUCE
6
While the wings are baking, prepare the glaze by combining honey, soy sauce, grated ginger, minced garlic, and chili powder in a medium saucepan. Set it on medium-high heat and bring the mixture to a boil.
7
Reduce the heat and let it simmer, stirring occasionally, until the sauce is reduced by half. This will take about 3-4 minutes.
ASSEMBLY
8
Once out of the oven, transfer the hot wings into a large bowl.
9
Pour the prepared honey garlic glaze over the wings while both are hot.
10
Toss the wings until they're fully coated in the glaze.
11
Serve the Crispy Baked Wings with Sweet and Spicy Glaze hot, garnished with chopped cilantro. Enjoy immediately!
Health Info
Macros
26g
CARBS
30g
FAT
40g
PROTEIN
Allowed on these diets
MEDITERRANEAN
Contains these allergens
SOYBEANS
WHEAT
Frequently Asked Questions
What type of wings should I use?
How should I prepare the wings before cooking?
What cooking techniques can I use for wings?
What equipment do I need to cook wings?
Can I adjust the heat level of the wings to my personal taste?
What can I do if the wings are too dry or too saucy?
How can I prevent the wings from sticking to the pan?
How should I store leftover wings?