- Serve hot!
- Garnish with parsley flakes, sesame seeds or green onion for a pop of color.
I love just about any flavor of chicken wing. They are just fun to eat and one of my favorite appetizers. These tangy baked chicken wings have become a staple for baby showers, parties, housewarmings, you name it!
They are simple, flavorful and a true crowd pleaser. I also love that they are baked! The taste is like a cross between BBQ and teriyaki; a bit of sweetness with a bit of spice which makes them perfectly tangy! You can certainly play around with the spices to make these chicken wings spicier or sweeter. If I’m making this for an adult crowd I usually kick up the heat by adding red pepper flakes and upping the cayenne a bit.
Using a good quality, fresh chicken wings is the way to go. The frozen, bagged wings never bake up as juicy and tender in my opinion.
Oh and while we’re talking about chicken wings, Isaac has a joke he’d like to share with you all. “How does a chicken learn to fly?….They just “wing” it!” That’s currently his favorite joke so when he tells it my hubby and I , including the inlaws, exaggerate a loud hysterical laugh. He beams with pride. My little cooking comedian.
Watch me make these tangy baked chicken wings from start to finish!
- 3 lbs fresh chicken wings, completely thawed
- salt and pepper
- ½ cup honey
- 2 tablespoons brown sugar
- 2 tablespoons orange juice
- ¼ cup soy sauce
- 1 tablespoon distilled white vinegar
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ¼ garlic powder
- Preheat oven to 450.
- Place chicken wings in a single layer on a baking pan lined with non-stick foil.
- Sprinkle wings generously with salt and pepper.
- Bake for 20 minutes.
- Prepare the sauce by combining remaining ingredients into a large bowl.
- When wings come out of the oven place them into the sauce and toss them around so that they are covered in the sauce.
- Pour the chicken and any remaining sauce back onto the baking pan and arrange in a single layer.
- Return to the oven and bake for another 10 minutes (I usually flip the chicken after 5 minutes to coat it in the sauce)
- After 10 minutes, turn the oven to high broil and broil for 8 to 10 minutes. Flipping during the halfway mark so that both sides of the wings are crisp and the sauce become syrupy. Watch the chicken carefully as some ovens broil super fast.
- Remove from oven and plate.
- Garnish with parsley flakes, green onion flakes or sesame seed.
- Serve and enjoy!