Sweet and Spicy Chicken Wings
Make the best Sweet and Spicy Chicken Wings at home with this easy recipe. Crispy wings are seasoned, baked or fried, and coated in a sticky honey hot sauce glaze. Perfect for game day, appetizers, or a fun weeknight dinner. Adjustable heat level and simple ingredients.
Ingredients
For the Wings
- 2 pounds chicken wings split into flats and drumettes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Sweet and Spicy Glaze
- ¼ cup honey
- ¼ cup brown sugar
- ¼ cup hot sauce use your favorite for desired heat
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- ½ teaspoon cayenne pepper optional, for extra heat
Optional Garnishes
- Sliced green onions
- Sesame seeds
- Chopped fresh cilantro
Instructions
Prepare the Chicken Wings
- Rinse the chicken wings under cold water and pat very dry with paper towels. Removing as much moisture as possible helps achieve crispy skin.
- Add wings to a large bowl and season with salt, black pepper, garlic powder, and smoked paprika. Toss until evenly coated.
Cook the Wings
- You can either bake or fry the wings.
- Baking Method (Crispy Baked Sweet and Spicy Chicken Wings)
- Preheat oven to 400°F (200°C).
- Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the wings in a single layer on the rack, spacing them apart.
- Bake for 40–45 minutes, flipping halfway through, until the wings are golden brown, crispy, and cooked through.
- Frying Method (Crispy Fried Sweet and Spicy Chicken Wings)
- Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).
- Fry wings in batches for 8–10 minutes, or until golden brown and cooked through.
- Transfer wings to a paper towel–lined plate to drain excess oil.
Make the Sweet and Spicy Glaze
- In a small saucepan, combine honey, brown sugar, hot sauce, soy sauce, apple cider vinegar, and cayenne pepper (if using).
- Cook over medium heat, stirring occasionally, for 3–5 minutes, until the mixture begins to bubble and slightly thickens into a glossy glaze.
- Remove from heat and set aside.
Toss the Wings in the Glaze
- Place the cooked wings in a large mixing bowl.
- Pour the warm sweet and spicy glaze over the wings.
- Toss well until all wings are evenly coated in the sauce.
Garnish and Serve
- Transfer wings to a serving platter.
- Garnish with sliced green onions, sesame seeds, and chopped cilantro if desired.
- Serve immediately while hot and sticky.
Notes
Dry thoroughly: Pat wings dry before seasoning to help them crisp up, especially when baking.
Use a rack for baking: A wire rack lets hot air circulate around the wings, helping them cook evenly and stay crispy.
Adjust the heat:
For milder wings, use a sweeter hot sauce or reduce the hot sauce and omit the cayenne.
For spicier wings, increase the hot sauce and cayenne or use a hotter sauce like habanero or extra hot buffalo.
Glaze after cooking: Toss wings in the sauce only after they are cooked so the skin stays crisp.