Baked Chili Honey Chicken Wings are coated in a homemade sauce, then roasted in the oven to crispy perfection. This simple appetizer is an excellent choice when preparing for the big game or looking for a casual afternoon snack.
Baked Chili Honey Chicken Wings
I admittedly have never eaten more chicken wings in my life until I met my husband. He is obsessed with chicken wings and for good reason. When they are spiced or sauced right, these crispy bites are delicious any time of day or night!
We toss together a combination of flavours to make a marinade for these wings. It’s so good we’ve even used the marinade with breasts, thighs and drumsticks!
Chicken Wing Marinade
Whisk together ingredients in a bowl and transfer to a plastic bag you can seal. Or toss all the ingredients into the plastic bag, seal and give it a good shake before adding your wings. To make these finger licking good chicken wings we mix together the following ingredients.
- Olive oil, good quality
- Chili powder, provides a bit of heat
- Soy Sauce, your salty element
- Dijon mustard, tang
- Rice vinegar, crispy, sweet, tang
- Honey, sweet element
- Pinch of salt and pepper
Preparing the wings
Occasionally when you buy chicken wings they haven’t been separated into the wing and drumstick. It’s easy to separate them into three pieces (drumstick, wing, wing tip).
Take your knife and position over the joint between the wing and the wing tip. With a firm press or push cut through the joint with your knife. Then find the joint between the drumstick and wing. Apply pressure and cut through the cartilage of the joint. Sometimes I like to trim extra flappy skin or meat. Save this excess and the wing tips for stock. The wings are now ready for the next step.
Baked or Fried
Pros to baking wings:
- Ultimately baked is a slightly healthier option when it comes to wing unless you have breaded them.
- It is a quicker method if you are making a large batch.
- The temperature will be constant.
- Easier to eat, less greasy.
- When tossed with baking powder they get even crispier!
- No oil mess to clean up after.
Pros to frying wings:
- Frying the wings ensures any sauce will stick to them.
- They are crispier and crunchier than baked.
The odd man out is grilling wings. For me, I do not like fatty wings. Any time we’ve grilled them or had them smoked in a restaurant they have still come out fatty. So I stick with the two methods listed above!
- Plan for approximately one pound of bone-in wings per person.
- No need to pat the wings dry before cooking.
- The longer you let them marinate in the refrigerator, the more flavourful they will be.
If you make this recipe please tag Wanda Baker on Instagram and hashtag it #Bakersbeans!
- 24 chicken wings
- 1/2 cup olive oil
- 1 tsp chili powder
- 2 tbsp soy sauce
- 1 tsp Dijon mustard
- 1/4 cup rice vinegar
- 1/2 cup honey
- pinch of salt & pepper
- Whisk together ingredients and add to a plastic sealable bag. Shake it up to combine flavours and let marinate for up to an hour rotating once or twice.
- Line a baking sheet with aluminum foil. Preheat oven to 425F.
- Remove chicken wings from marinade and set aside in a small saucepan. Lay wings in a single layer on wire rack sprayed with cooking oil.
- Heat marinade and reduce by half. Remove from heat.
- Bake in oven for 15 minutes. Brush on some of the reduced marinade. Flip wings over and bake in oven for another 15 minutes. Brush on the remaining marinade and cook another 10-15 minutes or until golden brown.
- Serve as is or with your favourite dip.