Crispy Baked Chicken Wings With Honey Butter Glaze

[rank_math_breadcrumb]

Forget everything you thought you knew about baked wings. These crispy baked chicken wings with honey butter glaze are about to change how you do wings forever.

They come out of the oven golden, crunchy, and ready to soak up a sweet and buttery glaze that sticks just right.

No deep fryer, no huge mess, and no long wait—just simple steps to juicy wings with skin so crispy it cracks when you bite in.

What makes these even better is how easy they are to throw together. You don’t need a ton of fancy stuff, just basic kitchen staples and a handful of ingredients you probably already have.

These wings are perfect for sharing, snacking, or even making a meal out of them when you just want something fun and delicious.

This recipe gives you that sticky, buttery, slightly sweet glaze that clings to every crispy nook and cranny, and they taste just as good as they look fresh out of the oven.

Once you try them like this, you’ll never go back to soggy or greasy wings again.

Table of Contents

Crispy Baked Chicken Wings With Honey Butter Glaze Recipe

Ingredients

For The Chicken Wings

1 kg chicken wings, separated at the joints, wing tips removed
1 tablespoon baking powder (aluminum-free)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground white pepper or black pepper
1 teaspoon fine sea salt
1 tablespoon vegetable oil (sunflower or canola)

For The Glaze

3 tablespoons unsalted butter
2 tablespoons mild honey
1 tablespoon apple cider vinegar or white vinegar
1 tablespoon light soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika

Instructions

Preheat the oven to 220°C (425°F) and line a large baking tray with parchment paper. Place a wire rack on top of the tray.
Pat the chicken wings dry with paper towels until all moisture is removed.
Place the wings in a large bowl and drizzle with vegetable oil. Toss to coat evenly.
In a small bowl, combine the baking powder, garlic powder, onion powder, smoked paprika, pepper, and salt.
Sprinkle the seasoning mixture over the wings and toss again to coat each wing thoroughly.
Arrange the wings on the wire rack, leaving space between each wing.
Bake for 25 minutes, then flip the wings and bake for an additional 20-25 minutes until golden, crispy, and lightly blistered.
While the wings bake, melt the butter in a small saucepan over low heat. Stir in the honey, vinegar, soy sauce, garlic powder, and smoked paprika. Whisk until fully blended, then remove from heat.
Once baked, transfer the wings to a large bowl. Pour the warm glaze over the wings and toss gently until lightly coated.
Serve hot with optional dipping sauce or garnishes of your choice.

How Do You Make Chicken Wings Crispy In The Oven Without Frying?

You can easily get crispy wings in the oven if you follow a few key steps. It’s all about removing moisture and using the right ingredients.

Pat the wings completely dry before seasoning. Moisture stops them from getting crispy.
Toss the wings in a light coating of baking powder mixed with seasoning.
Place the wings on a wire rack over a baking tray so the heat can circulate all around them.
Bake at a high temperature, around 220°C (425°F), so the skin crisps up fast.
Flip the wings halfway through baking so both sides get crispy.

The trick is giving the wings space and enough heat to render out the fat, leaving you with golden and crunchy skin, just like frying—but without the oil.

Why Is Baking Powder Used On Chicken Wings?

Baking powder helps the skin on the chicken wings get super crispy. Here’s why:

It raises the pH level of the chicken skin, which helps it brown better and faster in the oven.
It draws out moisture from the skin, helping it dry out and crisp up while baking.
It creates tiny bubbles on the skin, making it light and crunchy when cooked.

Make sure to use aluminum-free baking powder to avoid a bitter taste. Baking powder is a simple secret to crispy baked wings without frying them in oil.

How Long Should You Bake Chicken Wings For The Best Texture?

For the perfect crispy and juicy wings, baking time matters. Here’s what to do:

Bake the wings at 220°C (425°F) for about 45 to 50 minutes in total.
After 25 minutes, flip the wings and continue baking for another 20 to 25 minutes.

The high heat makes the skin crispy while the inside stays tender and juicy. Always check that the wings are golden brown and crisp on the outside before pulling them out.

Can You Make Chicken Wings Ahead Of Time?

Yes, you can prepare these wings ahead to save time. Here’s how:

Bake the wings fully and let them cool down.
Store them in an airtight container in the fridge for up to 2 days.
Keep the glaze separate and only toss the wings in the glaze when ready to serve.
Reheat the wings in the oven at 200°C (400°F) for about 10 to 15 minutes until they’re hot and crispy again, then add the warm glaze.

How Do You Reheat Baked Chicken Wings And Keep Them Crispy?

To bring back that crispy bite after storing them, reheating them the right way is key.

Preheat your oven to 200°C (400°F).
Place the wings on a wire rack over a baking tray.
Heat them for about 10 to 15 minutes until the skin is hot and crispy again.
You can also broil them for the last 1-2 minutes to really crisp up the skin.

Avoid reheating wings in the microwave as they will turn soft and lose their crunch. The oven keeps them crispy on the outside while staying juicy inside.

Can You Make This Recipe With Boneless Chicken Or Chicken Drumsticks?

Yes, you can swap out wings for boneless chicken or drumsticks, but you will need to adjust a few things.

Boneless chicken thighs or chicken breast pieces can be used instead of wings. Just cut them into smaller chunks for quicker cooking.
Drumsticks work well too, but they will take longer to cook than wings because they are bigger and thicker.
For boneless pieces, bake them at 220°C (425°F) for about 20 to 25 minutes depending on size.
For drumsticks, bake for around 40 to 50 minutes, flipping them halfway through.
Both options will still taste great with the honey butter glaze and give you crispy, juicy results.

What Can You Serve With Crispy Baked Chicken Wings?

These wings pair well with a variety of sides to make a full and satisfying meal. Here are some tasty ideas:

Fresh veggie sticks like carrots, celery, and cucumber with ranch or blue cheese dip.
A simple garden salad with a light vinaigrette.
Crispy fries or potato wedges.
Creamy coleslaw to balance the sweetness of the glaze.
Corn on the cob or grilled vegetables.
Rice or garlic butter noodles if you want something filling.

Are These Chicken Wings Suitable For Kids?

Yes, these wings are kid-friendly! The honey butter glaze has a mild, sweet flavor that most kids will love.

The glaze isn’t spicy, making it gentle on young taste buds.
The crispy texture and sticky glaze make them fun to eat.
You can always leave out ingredients like paprika if your child prefers even milder flavors.

If you want, you can also serve the wings plain with dipping sauces on the side so kids can customize their plate.

How Do You Store Leftover Baked Chicken Wings?

Storing leftover wings is simple and helps you enjoy them later without waste.

Let the wings cool completely before storing.
Place them in an airtight container and refrigerate for up to 3 to 4 days.
Keep the wings and any leftover glaze separate, if possible, to prevent sogginess.
For longer storage, freeze the wings in a freezer-safe bag or container for up to 2 months.