My Chicken Wings Recipe is made with chicken wings marinated in a garlicky, sweet, and spicy sauce, then oven-baked until sticky, caramelized, and crisp around the edges. It is simple to prepare, needs only 10 minutes of hands-on work, and is perfect for game day, parties, family dinners, or a relaxed weekend meal.
These oven baked chicken wings are much easier and less messy than fried wings, but they still taste deliciously rich. The homemade marinade is sweet, savoury, garlicky, and a little spicy. It gives the wings a lovely Asian-style flavour and helps them turn sticky and caramelized in the oven.
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You can serve them as an appetizer with dips, or turn them into a main meal with Spicy Egg Fried Rice or Crispy Sauté Potatoes and some Spicy Thai Mango Salad on the side. They are also great for making ahead, and the leftovers keep well in the fridge or freezer.
If you love easy homemade baked chicken wings recipe that is easy, full of flavour, and always popular, this recipe is one to keep.
Why This Recipe Works?
- It is very easy to make with only 10 minutes of preparation, especially if you buy pre-cut chicken wings.
- The wings are baked, not fried, so there is less mess, less oil, and much easier cleaning up afterwards.
- The marinade is full of flavour with garlic, ginger, soy sauce, honey, tomato paste, rice wine, mirin, chilli flakes, and black pepper.
- The spice level is easy to adjust by adding more or less chilli flakes.
- They are perfect for many occasions, from busy weeknight dinners to game day, parties, and family gatherings.
- The wings turn sticky and caramelized in the oven without needing a separate sauce.
- The leftovers freeze beautifully, so you can make a larger batch and save some for later.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Ingredients for the Marinade
- Chicken wings - I usually buy fresh wings with the tips removed and split them into flats and drumettes. You can also buy pre-cut chicken wings to save time. If you want to cook them whole, they will still be delicious, but the cooking time may be slightly longer.
- Ginger Garlic Paste - This adds warmth, aroma, and a lovely spicy flavour. It is one of the key ingredients that makes the marinade taste so good.
- Tomato paste - Tomato paste adds colour, richness, and a slight tanginess to the marinade. It is a great ingredient for marinating chicken and is commonly used in Turkish cuisine for kebab dishes such as Turkish Chicken Kebab and Lamb Shish Kebab.
- Soy Sauce - Soy sauce gives the marinade a deep savoury flavour and helps season the chicken. I use Kikkoman all-purpose soy sauce for this recipe.
- Honey - Honey adds sweetness and helps the wings caramelize in the oven. It balances the saltiness of the soy sauce and the heat from the chilli flakes.
- Mirin - It is a rice wine used as a flavoring in Japanese cooking. You can substitute mirin with dry sherry or sweet marsala wine.
- Rice wine - It is made by the fermentation of rice starch, traditionally used in Asian cooking. You can substitute rice wine with Shaoxing wine or sake.
How to Make Baked Chicken Wings
This chicken wings recipe is very simple, but a few small details make a big difference. Patting the wings dry helps the marinade stick better, marinating them for at least 2 hours gives the flavour time to develop, and turning and glazing them while they bake helps them become sticky, glossy, and caramelized.
Prepare the Chicken Wings
Remove the tips of the chicken wings (if there are any) and cut the wings in between two joints so you have the drumettes and the flat piece containing two long bones separated.
Dry them with a paper towel and place them in a bowl, set them aside while preparing the Asian marinade for the chicken wings.
Marinate the Chicken Wings
To make the marinade, combine all the ingredients in a bowl and mix well.
Pour the marinade on the chicken wings.
Mix the marinade and the chicken wings together until the wings are nicely coated with the marinade.
Cover the bowl and let the wings marinate for a minimum of 2 hours, ideally overnight.
Bake the Chicken Wings
Preheat the oven to 180° C (356° F). Spread the chicken wings in a single layer on a baking tray.
Cook for 50 to 60 minutes until the wings are nicely caramelized and started to crisp on the edges. While cooking, rotate the chicken wings and glaze them with the marinade every 15 minutes.
Once cooked, garnish the wings with sliced spring onions and fresh red chillies before serving.
How Long To Bake Chicken Wings
Chicken wings usually take 50 to 60 minutes at 180°C fan or 356°F for this recipe. This steady oven temperature gives the marinade enough time to reduce and caramelize without burning too quickly.
The exact cooking time depends on the size of your wings and your oven. Smaller wings may be ready closer to 45 to 50 minutes, while larger wings may need the full hour. The wings are ready when they are deeply coloured, sticky, and slightly crisp around the edges.
For the safest result, check the internal temperature with a meat thermometer. Chicken wings should reach 165°F in the thickest part.
How To Make Chicken Wings Crispy In The Oven
These chicken wings are more sticky and caramelized than dry-crispy because they are baked in a glaze-style marinade. However, you can still get lovely crisp edges by drying the wings well before marinating and spreading them in a single layer on the tray.
Avoid overcrowding the tray, as this can make the wings steam instead of bake. Turning and glazing them every 15 minutes also helps the marinade reduce evenly and cling to the chicken.
If the wings are cooked through but you want a little extra colour, place them under the broiler for 1 to 2 minutes at the end. Watch them closely, as the honey in the marinade can burn quickly.
Recipe Tips From the Chef
- If using frozen chicken wings, ensure they are completely thawed before baking them.
- Pat dry the chicken wings using a towel after removing them from the packaging or defrosting them.
- Use medium to large-sized chicken wings and let them marinate for 2 hours, ideally overnight.
- When cooking the chicken wings, make sure they are nicely layered on a tray without overlapping.
- Flip the wings a couple of times during the cooking period to ensure they are cooked evenly.
- Keep an eye on the wings towards the end of cooking, as the honey in the marinade can darken quickly.
- The cooking time will vary depending on the temperature of your oven and the size of the chicken wings.
Serving Suggestions
These baked chicken wings are perfect as an appetizer or party food, especially with a few dips on the side. They go beautifully with Thai Style Tomato Chili Jam, Tirokafteri (Spicy Whipped Feta Dip), or Tartar Sauce With Capers.
If you want to serve them as a main meal, the best side dishes to accompany these spicy Baked Chicken Wings are Mushroom Rice (Mushroom Pilau), Crispy Sauté Potatoes With Garlic, and Spicy Thai Mango Salad.
They are also brilliant for sharing. Serve them on a large platter with sliced spring onions, fresh chillies, lime wedges, and plenty of napkins because they are definitely finger food.
Storage and Freezing
Leftover chicken wings keep well in the fridge for up to 5 days. Let them cool completely first, then place them in an airtight container.
To reheat, place the wings in the oven at 180°C or 350°F until hot all the way through. You can also reheat them in an air fryer for a few minutes. This works especially well if you want to bring back some of the sticky edges.
You can freeze baked chicken wings for up to 3 months. Let them cool completely, then place them in a freezer-safe container or bag. Thaw overnight in the fridge before reheating.
Recipe FAQs
Yes, this chicken wings recipe works well on a BBQ or grill. Make sure the grill is hot before adding the wings so they don’t stick. Cook them over medium heat and turn them regularly until they are cooked through, sticky, and lightly charred in places.
Because the marinade contains honey, the wings can darken quickly over direct heat. Move them to a cooler part of the grill if needed. They usually take around 20 to 25 minutes on a medium-heat BBQ or grill, depending on their size.
Yes, you can use frozen chicken wings, but they must be fully thawed before marinating. Defrost them overnight in the fridge, then drain away any liquid and pat them dry very well with kitchen paper.
Frozen wings can release extra water as they thaw. If they are not dried properly, the marinade can become watery and the wings may not caramelize as well in the oven.
Yes, chicken wings are great for making ahead. You can marinate them the night before and keep them covered in the fridge until you are ready to bake.
You can also bake them ahead and reheat them later, although they are best served freshly cooked. To reheat, place them in the oven until hot and sticky again.
Related Recipes
For more easy and delicious chicken recipes why not try:
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I hope you enjoy the process of making this Chicken Wings Recipe as much as you enjoy eating it! 🙂
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Chicken Wings Recipe
Ingredients
- 2 ⅕ lbs chicken wings (1 kilo)
- 1 tablespoon tomato paste
- 2 tablespoon soy sauce
- 1 tablespoon garlic&ginger paste
- 1 tablespoon honey
- ½ tablespoon rice wine
- ½ tablespoon mirin
- 1 teaspoon chilli flakes
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
- sliced fresh chilies and spring onion to garnish
Instructions
- Remove the tips of the chicken wings and cut the wings in between two joints so you have the drumettes and the flat piece containing two long bones separated.
- Combine the tomato paste, soy sauce, garlic and ginger paste, honey, rice wine, mirin, chilli flakes, black pepper, and salt in a bowl. Mix well until you have a smooth, rich marinade.
- Add the chicken wings and mix well until the wings are nicely coated with the marinade.
- Cover the bowl and let the wings marinate for a minimum of 2 hours, ideally overnight.
- Preheat the oven to 180° C - 356° F (fan oven).
- Arrange the marinated chicken wings in a single layer on a baking dish. Try not to overlap them, as this can stop them from browning properly.
- Cook for 50 to 60 minutes until the wings are nicely caramelized and start to crisp on the edges.
- During the cooking period, rotate the chicken wings and glaze them with the marinade every 15 minutes making sure all sides are covered evenly.
- Once cooked, garnish the wings with sliced spring onions and fresh red chillies before serving.
Video
Notes
- If using frozen chicken wings, ensure they are completely thawed before baking them.
- Pat dry the chicken wings using a towel after removing them from the packaging or defrosting them.
- Use medium to large-sized chicken wings and let them marinate for 2 hours, ideally overnight.
- When cooking the chicken wings, make sure they are nicely layered on a tray without overlapping.
- Flip the wings a couple of times during the cooking period to ensure they are cooked evenly.
- The cooking time will vary depending on the temperature of your oven and the size of the chicken wings.
- Keep an eye on the wings towards the end of cooking, as the honey in the marinade can darken quickly.
- The leftovers would keep refrigerated for up to five days in an airtight container. Make sure they are completely cooled down before refrigerating them.
If you want to keep them longer, you can freeze them for up to 3 months!
Chris says
That's perfect. Thank you for your speedy reply Ayla
Maria says
They look super delicious!
Thank you for sharing the recipe.
Chris says
Hi. Is this using rice wine or rice wine vinegar
Thanks
Ayla Clulee says
Hi Chris
It is rice wine. You can substitute it with Shaoxing wine or cooking sake.
Hope that helps.
Best wishes
Ayla