Asian recipes/ Chicken/ Dinner/ Lunch/ Side Dishes/ Snacks & Fingerfood

Crispy Baked Chicken wings with a Spicy Honey & Soy Glaze

9 November 2020

Yummmm, who doesn’t like chicken wings! Ok, I know, this is actually finger food, but I wanted to make it into a meal and by adding some egg fried rice and steamed sugar snaps it actually felt like a meal, a finger licking meal…

The chicken wings are marinated after they’ve been baked. They’re first seasoned and then coated with baking powder, this changes the structure of the skin so that they crisp up amazingly in the oven. I roasted them for 45 minutes at 200°C until nice and browned and then pour over the spicy honey soy glaze. Serve right away so the skin is still crispy, but also sticky and just starting to soak up the sauce.

A quick little google on what the baking powder actually does to the chicken: “Baking soda is alkaline, so it raises the pH level of chicken skin, breaking down the peptide bonds and jumpstarting the browning process, meaning the wings get browner and crispier faster than they would on their own.” So there you have it! Whatever the science behind it I assure you it works!

Crispy Baked Chicken wings with a Spicy Honey & Soy Glaze

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
By Saffron Serves: 2-4
Prep Time: 10 minutes Cooking Time: 45 minutes Total Time: 55 minutes


  • Chicken
  • ±12 organic and free range chicken wings, each broken down into 2 pieces (wingette and drumette)
  • ±24 g baking powder (I used 1.5 sachets from Dr. Oetker)
  • Pepper & Salt to season
  • Glaze
  • 1 tbsp brown sugar
  • 2 tbsp honey
  • 5 tbsp light soy sauce
  • 1 tbsp hoisin (optional)
  • 1 tbsp siracha
  • 1 tsp chili flakes
  • Juice from half a lime (optional)
  • 2 cm grated ginger
  • 1 clove grated garlic
  • To add after cooking the sauce: 1 tsp sesame oil
  • Garnish
  • 2 spring onions, finely chopped
  • 1 tbsp toasted sesame seeds
  • To serve (options, you can also just eat them as finger food)
  • Steamed or stir fried white rice
  • Steamed or stir fried vegetables



Preheat the oven to 200°C.


Line a baking tray with aluminium foil to catch the juices.


Place a roasting wrack on top and lightly oil.


If the whole wings are still in 1 piece I like to halve them into a wingette and a drummete. I find the skin crisps up better, but it's up to you.


Place them in bowl large enough to be able to toss the wings around.


Season well with pepper and salt, toss well to coat all the pieces.


Sprinkle in the baking powder, toss well to coat all the pieces. Clean the bowl well for later use.


Place in the oven and bake for 45 minutes, flipping the chicken wings about half way through.


While the wings are baking, you can make the glaze. add all the glaze ingredients into a smal sauce pan and bring to a simmer.


Let simmer on low heat for 10 minutes, then remove from heat and add the sesame oil.


When the chicken wings are done and look all nice and crispy, add them to the cleaned bowl.


Pour over the glaze and toss to coat all the pieces.


Serve straight away with a sprinkle of sesame seeds and spring onions.

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