Oven-baked Sweet and Spicy Chicken Wings
Dry brined chicken wings, with a sweet and spicy glaze. These wings are baked in the oven, and require just a couple moments of flipping and glazing, so you don't miss a minute of the big game!
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Cayenne
- 1/2 tsp Black Pepper
- 1/2 tsp Coriander
- 1 tbsp Brown Sugar
- 2 lb Chicken Wings (About 11-12)
- 2 tsp Baking Soda
- 1 1/2 tbsp Neutral Oil (Like vegetable oil)
- 1 tsp Salt
- 2 tbsp Honey (Or agave)
- 2 tbsp Hot sauce (I like Frank's)
- Mix together spice rub
Combine salt, garlic powder, onion powder, smoked paprika, cayenne, pepper, coriander and brown sugar.
- Prepare the wings
Place a wire rack on top of a rimmed sheet pan. Set aside.
Pat wings dry. In two batches, toss 5-6 wings with 1 tablespoon spice rub and 1 teaspoon baking soda. Reserve remaining spice rub.
Set wings on wire rack atop rimmed sheet pan. Place in fridge, uncovered, to dry brine at least 6 hours, or overnight.
- Preheat the oven and prepare baking sheet
Preheat the oven to 350 degrees Fahrenheit.
Line a rimmed sheet pan with tinfoil, and place an oven-safe wire rack atop.
- Dress the wings, and bake
Remove wings from refrigerator. Pat dry. Toss with vegetable oil, salt, and remaining spice rub.
Place wings on wire rack, ensure they are spaced evenly and not touching. Roast for 45 minutes.
- Mix together sweet and spicy glaze
Combine honey and hot sauce. Heat up the mixture if not evenly combining.
- Turn up the oven and brush on the glaze
Remove the sheet pan of chicken from oven. Increase oven temperature to 400 degrees Fahrenheit.
Flip the wings, brush on the glaze.
- Roast and flip the wings
Roast the wings for 7-10 minutes.
Remove sheet pan from oven, flip wings, brush on more glaze and return to oven until skin is shiny and crisp, about 10 minutes. Ensure the wing tips don't start to burn!
Dry brining is a method of seasoning meats and proteins with a salt and sugar mixture. Over time, the salt and sugar dissolves, seasoning the meat all the way through.
Try to dry brine overnight, but 6 hours is probably adequate.
Dry brining and using baking soda helps promote crisping!