Sweet and Spicy Soy Wings Recipe
This recipe is about achieving two things: incredibly crispy skin without a deep fryer, and a sticky, balanced glaze that hits all the right notes. The crispiness comes from a baking powder-based dry brine, a technique that draws moisture from the skin. The wings are baked plain, then tossed in the sauce at the very end; this prevents the sugars in the glaze from burning during the long cooking time.
Ingredients
For the Wings
- 2 lbs chicken wings, separated into flats and drumettes
- 1 tbsp Diamond Crystal kosher salt
- 1 1/2 tsp baking powder
- 1/2 tsp black pepper
For the Sweet and Spicy Soy Glaze
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp chili-garlic sauce (like Sambal Oelek)
- 1 tbsp rice vinegar
- 1 tbsp garlic-ginger paste
- 1 tsp toasted sesame oil
- Sliced scallions, for garnish
Dry Brine the Wings for Crispy Skin
Pat the wing segments completely dry with paper towels. This is the most important step for getting crispy skin.
In a small bowl, whisk together the salt, baking powder, and black pepper.
In a large bowl, toss the dry wings with the seasoning blend until every piece is thoroughly coated.
Arrange the seasoned wings in a single layer on a wire rack set inside a baking sheet. Let them dry brine in the refrigerator, uncovered, for at least 4 hours, or ideally overnight. You will notice the skin looks dry and taut; this is what you want.
Bake the Wings
Preheat your oven to 425F.
Place the baking sheet with the wings directly into the hot oven. Bake for 20 minutes, then flip the wings and continue to bake for another 15-20 minutes, until they are golden brown and the skin is audibly crispy.
Make the Glaze
While the wings are baking, make the glaze. In a small saucepan, combine the soy sauce, honey, chili-garlic sauce, rice vinegar, and garlic-ginger paste. Heat over medium-low heat, whisking until the honey is melted and the sauce is smooth and slightly thickened. Remove from the heat and stir in the toasted sesame oil.
Toss and Serve
Transfer the hot, crispy wings to a large bowl. Pour the warm glaze over the wings and toss until every piece is coated in the sticky sauce.
Garnish with sliced scallions and serve immediately.
Sweet and Spicy Soy Wings
Ingredients
For the Wings
- 2 lbs chicken wings separated into flats and drumettes
- 1 tbsp Diamond Crystal kosher salt
- 1 1/2 tsp baking powder
- 1/2 tsp black pepper
For the Sweet and Spicy Soy Glaze
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp chili-garlic sauce like Sambal Oelek
- 1 tbsp rice vinegar
- 1 tbsp garlic-ginger paste
- 1 tsp toasted sesame oil
- Sliced scallions for garnish
Method
- Pat wings completely dry with paper towels.
- Mix salt, baking powder, and black pepper; toss with wings until well coated.
- Place wings on wire rack set in baking sheet; refrigerate uncovered 4 hours or overnight.
- Preheat oven to 425F.
- Bake wings 20 minutes, flip, then bake additional 15-20 minutes until golden and crispy.
- Meanwhile, combine soy sauce, honey, chili-garlic sauce, rice vinegar, and garlic-ginger paste in saucepan. Heat until thickened, stir in sesame oil.
- Toss hot wings with warm glaze in large bowl.
- Top with scallions and serve immediately.
