These caramelized baked chicken wings have become my go-to recipe for game days and gatherings! Sweet, sticky, and perfectly crispy, they strike that perfect balance between indulgent and irresistible. The secret? A flavor-packed marinade that turns into the most amazing glaze as it bakes.
Why These Wings Work
The marinade does double duty here – it infuses the wings with flavor and creates that gorgeous caramelized coating. Plus, baking them on a wire rack ensures they get crispy all around without deep frying.
The Marinade Magic
Here’s what makes these wings special:
Soy sauce brings umami depth
Brown sugar and honey create caramelization
Apple cider vinegar adds tang
Fresh ginger and garlic pack flavor punch
Getting Perfect Results
Temperature Matters: A hot 400°F oven is crucial for achieving that caramelized exterior while keeping the inside juicy.
The Right Setup: Don’t skip the wire rack! It’s essential for even cooking and crispiness.
Time It Right: 35-40 minutes usually does it, but watch for that golden-brown color.
Make It Your Own
Add Sriracha for heat
Try lime juice for tang
Include five-spice powder
Finish with sesame seeds
Caramelized Baked Chicken Wings
Prep: 15 mins + 30 mins marinating | Cook: 40 mins | Total: 1 hr 25 mins
Serves: 4
Ingredients:
For the Wings:
2 lbs chicken wings, tips removed
2 tablespoons olive oil
Green onions, chopped (garnish)
Sesame seeds (optional garnish)
For the Marinade:
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup honey
1/4 cup apple cider vinegar
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Instructions:
Prep:
Preheat oven to 400°F (200°C)
Line baking sheet with foil
Place wire rack on sheet
Pat wings dry with paper towels
Make Marinade:
Whisk together soy sauce, brown sugar, honey
Add vinegar, garlic, ginger, peppers
Mix until sugar dissolves
Marinate:
Toss wings in marinade
Let sit 30 mins (or overnight)
Reserve extra marinade
Bake:
Arrange wings on rack
Brush with olive oil
Bake 35-40 minutes, turning halfway
Broil 3-5 mins for extra crispiness
Finish:
Let rest 5 minutes
Garnish with green onions, sesame seeds
Serve hot
Notes:
Pat wings very dry for best crispiness
Don’t skip the wire rack
Watch closely during broiling
Stores 3-4 days refrigerated
Perfect Pairings:
Asian slaw
Steamed rice
Cucumber salad
Cold beer