Name: Sweet and Spicy Chicken Wings
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 pounds chicken wings (You can use drumettes and flats mixed or split whole wings.); 1/4 cup honey (Maple syrup can be used as a substitute.); 1/4 cup soy sauce (Tamari or coconut aminos work for gluten-free options.); 2 tablespoons hot sauce (Use your favorite brand.); 1 tablespoon garlic powder (Fresh minced garlic can be substituted in a later step.); 1 tablespoon onion powder (Fresh grated onion may burn at high heat.); 1 teaspoon ground black pepper; 1 teaspoon salt (Reduce if using a salty soy sauce.); 1/2 teaspoon cayenne pepper (Adjust to control heat.); to taste sesame seeds (Optional for garnish.)

This sweet and spicy chicken wings recipe gives you a sticky, saucy crust with tender meat inside and a little kick on the finish. The honey caramelizes on the skin for a glossy, sweet surface while the hot sauce and cayenne add real heat. Texture is a mix of crisp edges and soft, juicy centers. It’s an easy baked method with just one bowl and one sheet pan, so cleanup stays simple. Serve them with celery sticks and ranch or over steamed rice for a quick family meal. For a full printable version and extra photos, see the sweet and spicy chicken wings recipe page.

Why You’ll Love This Sweet and Spicy Chicken Wings

Balanced sweet heat: honey smooths the sting from hot sauce and cayenne.
One-bowl sauce: mix the glaze quickly and toss—no complex steps.
Baked, not fried: oven-baked wings give crisp edges with less oil and less fuss.
Short hands-on time: toss, bake, flip once, and you’re mostly waiting.
Crowd-friendly: great for parties, game day, or casual dinners.
Easy to scale: double the ingredients and use a second sheet pan.
Flavor sticks well: leftovers keep the sauce notes and reheat nicely.
Garnish-ready: sesame seeds add a nutty finish and a nice look.

What Is Sweet and Spicy Chicken Wings?

Sweet and Spicy Chicken Wings are bone-in wings coated in a sticky glaze that combines honey, soy sauce, and hot sauce, with savory garlic and onion powder and a pinch of cayenne for heat. The result is a glossy, sweet exterior with a savory backbone and a warming spice at the end. This version is baked at a high temperature so the skin gets crisp while the inside stays juicy. The vibe is flexible—comfort food for weeknights, a simple party snack, or a game-day favorite. It’s familiar, bold, and satisfying.

Ingredients for Sweet and Spicy Chicken Wings

For the Base

2 pounds chicken wings

For the Sauce

1/4 cup honey
1/4 cup soy sauce
2 tablespoons hot sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper

To Serve

Sesame seeds (optional for garnish)

Ingredient Notes (Substitutions, Healthy Swaps)

Honey: Use maple syrup in equal measure for a milder, earthier flavor (optional). For a lower-sugar swap, use a sugar-free honey substitute, but expect a thinner glaze.
Soy sauce: Tamari or coconut aminos work if you need gluten-free or lower-sodium options. Reduce added salt if you use a salty soy sauce.
Hot sauce: Use your favorite brand. Sriracha adds a garlicky sweetness; Tabasco gives a sharper vinegar kick.
Garlic and onion powder: Fresh minced garlic and grated onion are okay but may burn at high heat; mix fresh aromatics into the sauce and brush on late in baking if you use them.
Cayenne pepper: Adjust up or down to control heat. Omit for mild wings.
Chicken wings: You can use drumettes and flats mixed or split whole wings. If wings are large, add 5–8 minutes baking time.

Step-by-Step Instructions

Step 1 – Preheat and prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and to make cleanup easy.
Visual cue: The oven should be fully heated before you put the wings in so they start crisping right away.

Step 2 – Make the sauce
In a bowl, mix together 1/4 cup honey, 1/4 cup soy sauce, 2 tablespoons hot sauce, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon ground black pepper, 1 teaspoon salt, and 1/2 teaspoon cayenne until smooth.
Visual cue: The sauce will be glossy and pourable, slightly thick from the honey.

Step 3 – Coat the wings
Toss the 2 pounds of chicken wings in the sauce mixture until every wing is well coated. Let them sit in the bowl for a few minutes so the glaze clings to the skin.
Visual cue: The wings should look evenly coated and sticky.

Step 4 – Arrange and bake
Arrange the wings in a single layer on the prepared baking sheet, leaving small gaps so heat circulates. Bake for 40–45 minutes, flipping once halfway through baking so both sides caramelize.
Pro cue: Flip at about 20–22 minutes and baste with any remaining glaze on the pan for extra shine.

Step 5 – Finish and serve
Once the wings are crispy at the edges and fully cooked through, remove from the oven. Sprinkle with sesame seeds if desired. Let rest for 2–3 minutes, then serve.
Visual cue: Skin should be deep golden with sticky gloss. Internal meat should register at least 165°F (74°C) if using a thermometer.

Pro Tips for Success

Dry the wings before saucing: Pat wings dry with paper towels to help the skin crisp.
Don’t crowd the pan: Use one layer only. Crowding traps steam and makes skin soggy.
Flip once: Turning halfway gives even caramelization without frequent handling.
Watch the last 5 minutes: Honey can burn if the oven is hotter than expected; check color at 35–40 minutes.
Use parchment or a wire rack: Parchment makes cleanup simple; a wire rack over the sheet allows air to reach all sides for extra crisp.
Let rest briefly: A 2–3 minute rest helps the glaze set and keeps juices inside.
Thermometer check: If unsure, check the thickest part for 165°F (74°C) for safe doneness.
Adjust heat to taste: Reduce cayenne or hot sauce for a milder glaze, increase both for more punch.

Flavor Variations

Sticky Maple-Chipotle (optional): Replace honey with maple syrup and add 1 teaspoon chipotle powder or 1 tablespoon chipotle in adobo (minced) to the sauce for smoky heat.
Garlic-Soy Twist (optional): Add 1 teaspoon granulated sugar to deepen caramelization and swap garlic powder for 1 teaspoon granulated garlic plus a dash of toasted sesame oil (optional but don’t add more than a few drops).
Asian-Inspired (optional): Add 1 teaspoon grated fresh ginger and finish with chopped scallions and toasted sesame seeds after baking.
Honey-Lime (optional): Add 1 tablespoon fresh lime juice to the sauce before tossing for a bright citrus lift; add lime wedges to serve.
Milder Sweet Glaze (optional): Omit cayenne and reduce hot sauce to 1 tablespoon for a family-friendly sweet glaze.
Extra Spicy (optional): Add an extra 1/2 teaspoon cayenne and use a hotter hot sauce to crank up the heat.

Serving Suggestions

Classic game-day platter: Serve with celery sticks, carrot sticks, ranch, or blue cheese dressing.
Over rice: Place wings on steamed white or brown rice and spoon extra glaze over top.
Family dinner: Pair with a simple green salad and roasted potatoes.
Party tray: Arrange on a platter, garnish with sesame seeds and sliced scallions.
Quick lunch: Serve with coleslaw and pita or flatbread for a casual meal.
Appetizer portion: Offer 3–4 wings per person with toothpicks for parties.

Make-Ahead, Storage & Reheating

Make-ahead: Mix the sauce and toss wings up to 6 hours ahead, covered in the fridge. Let them sit at room temperature 15 minutes before baking.
Storage duration: Store cooked wings in an airtight container in the refrigerator for up to 3–4 days.
Reheating best practices:
- Oven: Reheat at 350°F (175°C) for about 10–12 minutes until warmed through; this helps revive crisp skin.
- Air fryer: Reheat at 350°F for 4–6 minutes for crisp results.
- Microwave: Quick but softens the skin—use only if needed and then crisp in a hot oven for a few minutes.
Texture changes: Refrigeration can make the glaze firm and the skin less crisp; reheating in an oven or air fryer restores texture best.

Storage and Freezing Instructions

To freeze cooked wings: Cool completely, arrange on a tray to freeze briefly, then transfer to a freezer bag or airtight container. Freeze up to 3 months.
To thaw: Thaw overnight in the fridge. Reheat in a 350°F oven until heated through, about 12–18 minutes depending on size.
Raw wings: You can freeze raw wings before saucing for up to 6 months; thaw before making sauce and baking.
If freezing is not recommended: Freshly sauced wings will change texture if frozen then thawed; for best texture, freeze raw wings and add sauce when ready to bake.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
375 kcal | 25 g | 16 g | 26 g | 0.5 g | 900 mg

Estimates vary by brands and portions.

FAQ About Sweet and Spicy Chicken Wings

Q: My sauce is too thin. How do I thicken it?
A: Simmer the sauce briefly on the stove to reduce and thicken, or add it as a glaze later in baking so it concentrates while the wings cook.

Q: My wings came out soggy. What went wrong?
A: Likely crowded pan or not drying wings first. Use a single layer, pat wings dry before saucing, and give them space to crisp.

Q: How do I know when wings are done?
A: Look for deep golden caramelized skin and juices that run clear. For safety, the thickest part should reach 165°F (74°C).

Q: Can I cut the recipe in half or double it?
A: Yes. For larger batches, use more sheet pans so wings stay in a single layer and oven heat can circulate.

Q: Can I use boneless wings or chicken thighs?
A: You can, but cook times will change. Boneless pieces cook faster—check early. Adjust baking time and watch for overcooking.

Q: How do I reduce the sodium?
A: Use low-sodium soy sauce or tamari and reduce the added 1 teaspoon salt by half or omit completely.

Notes

For extra shine, brush on a small amount of warmed sauce in the last 3–5 minutes of baking.
Toast sesame seeds lightly in a dry pan for a few seconds to bring out nutty flavor before sprinkling.
If using a glaze with fresh garlic or ginger, add a bit later in baking to prevent burning.
Let wings sit a minute after baking to let the glaze set—this also makes them easier to pick up.
Use tongs to flip wings to keep the glaze intact and avoid tearing the skin.

Troubleshooting

Bland flavor: Increase salt slightly or add a splash more soy sauce. A squeeze of lime can brighten flavors.
Burnt glaze: Reduce oven temperature by 25°F or cover loosely with foil for the last 5–10 minutes. Check earlier next time.
Too watery sauce: Simmer sauce before tossing wings to concentrate it, or bake longer uncovered to reduce moisture.
Overcooked, dry meat: Shorten baking time and use a thermometer to prevent overshoot next time.
Wings sticking to pan: Use parchment or lightly oil the sheet pan. Turning halfway also helps.
Sauce won’t stick: Pat wings drier before tossing and give them a few minutes to rest after tossing so the glaze can cling.

Final Thoughts

These sweet and spicy chicken wings are simple to make, deliver a big flavor payoff, and fit many occasions from family dinners to parties. The sticky-sweet glaze with a spicy finish is easy to tweak to your taste, and baking keeps the process hands-off and tidy. Try the basic method once, then make the small swaps and variations that suit your crowd.

Conclusion

If you want a baked wings variation with a rich, sticky glaze and smoky notes, check out this similar take called Sweet and Spicy Wings Recipe (Baked) – Chef Lindsey Farr for inspiration and a slightly different flavor profile.