Go Back

Crispy Sticky Chicken Wings

These chicken wings are baked to crispy perfection with a sticky, caramelized glaze made from soy sauce, brown sugar, and hot sauce. The process involves coating the wings with a flavorful mixture, baking on a wire rack to ensure even crisping, and finishing with a brush of hot sauce for an irresistible shine and flavor. The final dish boasts a crunch exterior with a glossy, smoky-sweet coating that clings to each bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 2 pounds chicken wings drums and flats, patted dry
  • 3 tablespoons soy sauce or coconut aminos for gluten-free
  • 2 tablespoons brown sugar for caramelization
  • 1 teaspoon smoked paprika or sweet paprika
  • 1 tablespoon hot sauce Frank’s preferred for classic flavor
  • 1 teaspoon garlic powder fresh or quality powder
  • 1 tablespoon vegetable oil high heat preferred

Equipment

  • Large baking sheet
  • Wire rack
  • Mixing bowls
  • Tongs
  • Silicone brush

Method
 

  1. Preheat your oven to 220°C (430°F) and line a large baking sheet with parchment paper. Place a wire rack on top to allow hot air circulation for crisping.
  2. Pat the chicken wings thoroughly dry with paper towels until they feel slightly tacky but not moist—this step is key to achieving crispy skin.
  3. In a mixing bowl, combine soy sauce, brown sugar, smoked paprika, hot sauce, and garlic powder. Stir until the sugar dissolves and the mixture is fragrant.
  4. Add the wings to the bowl and toss them in the glaze, making sure each piece is evenly coated. Use tongs to handle the wings for a clean and thorough coat.
  5. Arrange the coated wings on the prepared wire rack, spacing them out to prevent overcrowding. This allows hot air to circulate and helps them crisp evenly.
  6. Bake for 40 to 45 minutes, flipping the wings halfway through to ensure even browning and crispness. You’ll hear a gentle crackle and see golden edges forming.
  7. Once the wings are deeply golden and bubbling at the edges, remove them from the oven. The glaze should look shiny and slightly caramelized.
  8. Use a silicone brush to lightly brush additional hot sauce onto the wings for extra shine and flavor. Let them rest on the rack for 5 minutes to set the glaze and maintain their crispiness.
  9. Serve immediately, enjoying the crisp exterior with a sticky, smoky, sweet glaze. These wings are best eaten hot, with extra hot sauce or your favorite dip on the side.