Daily Dish

Daily Dish

Crispy Baked Chicken Wings

Healthy Fact of the Day

Crispy Baked Chicken Wings provide the irresistible crunch of traditional wings without the deep frying. This recipe uses baking instead of frying, reducing the overall fat content. Paired with a flavorful glaze, these wings make for a tasty and healthier alternative.



For the Chicken Wings:

  • 2 lbs chicken wings, split at joints, tips discarded
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


For the Glaze:

  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon Sriracha sauce (adjust to taste)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • Sesame seeds and chopped green onions for garnish



  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  2. Pat the chicken wings dry with paper towels to remove excess moisture.

  3. In a bowl, toss the wings with baking powder, salt, and black pepper until evenly coated.

  4. Place the wings on the prepared baking sheet in a single layer, making sure they are not touching.

  5. Bake in the preheated oven for 45-50 minutes or until the wings are golden brown and crispy.

  6. While the wings are baking, prepare the glaze. In a small saucepan, combine honey, soy sauce, Sriracha sauce, rice vinegar, and sesame oil. Heat over medium heat, stirring until the mixture thickens slightly.

  7. Once the wings are done, transfer them to a large bowl.

  8. Pour the glaze over the wings and toss until they are evenly coated.

  9. Garnish with sesame seeds and chopped green onions.

  10. Serve the Crispy Baked Chicken Wings immediately with extra glaze on the side for dipping.


Enjoy these delicious wings that strike the perfect balance between crispy and saucy!

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