Description
Crispy baked chicken wings with a spicy crust and tangy sauce that deliver a perfect balance of heat and flavor without deep-frying. Ideal for weeknights or game-day gatherings.
Ingredients
2 lbs chicken wings, split and tip-removed
1 tbsp baking powder
1/2 tsp salt
1/2 tsp garlic powder
2 tbsp soy sauce
1 tbsp sriracha
1/2 tsp sesame oil
A handful of cilantro, for garnishing
Instructions
Preheat oven to 425°F (220°C)
Rinse wings and remove tips for even cooking
In a bowl, mix baking powder, salt, garlic powder, and black pepper
Toss wings in the dry mixture until fully coated
Whisk together soy sauce, sriracha, rice vinegar, sesame oil, and red pepper flakes to make the sauce
Dip wings into the sauce until evenly coated
Arrange wings on a baking sheet in a single layer
Bake for 40-45 minutes, flipping halfway for even browning
Monitor last 5 minutes to prevent burning
Garnish with fresh cilantro before serving
Notes
Use tamari instead of soy sauce for a gluten-free option
Adjust the amount of sriracha to your preference for spiciness
Ensure chicken wings are in a single layer for optimal crispiness
Panko can be used instead of baking powder for extra crunch
Leftovers freeze well and can be reheated in the oven for crispiness
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: North American
Nutrition
- Serving Size: 2-3 wings
- Calories: 240
- Sugar: 1g
- Sodium: 5800mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 130mg