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Sweet and Spicy Baked Chicken Wings


Sweet and Spicy Baked Chicken Wings
  • Gluten Free!
Serves: 4Ready In: 50 minutes

Why We Like It


Tender and delicious chicken wings baked in the oven, and then topped with a great-tasting tangy sauce!  This sauce will lightly coat the chicken wings...if you want more sauce for dipping, you can consider doubling the sauce...it is THAT good!

Preheat the oven to 275 degrees

Prepare and Bake the Chicken:

  • 2 lbs chicken wings
  • 2 tsp baking powder
  • 1/4 tsp sea salt (OPTIONAL)

Pat the chicken dry with paper towels, and then place in a large Ziploc bag.  Add the baking powder and salt.  Close the bag and shake until chicken is coated.  Place the chicken on a baking sheet and bake for 20 minutes.

Increase the oven temperature to 425 degrees

Bake the chicken for another 25-30 minutes at the higher temperature.

Prepare the sauce:

  • 2 Tbsp low sodium soy sauce
  • 1 tsp apple cider vinegar
  • 1 Tbsp honey
  • 1 tsp sriracha (or hot sauce of your choice, adjust to your level of kick)
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cumin

Add to a small bowl along with 1 Tbsp of water and stir to combine.

Cook the Sauce:

  • 1 tsp toasted sesame oil
  • 2 garlic cloves (finely diced, or 1/2 tsp garlic powder)

Add oil to a small saucepan.  When hot, add garlic and cook for about 30 seconds.  Then, add the sauce mixture and continue to cook over medium low heat stirring occasionally for about 5 minutes.  The sauce should slightly thicken.

Put it all together:

  • 1/2 Tbsp sesame seeds (optional topping)
  • 1/4 cup green onions (sliced, optional topping)

When the wings are done, place them in a large bowl and add the sauce.  Gently toss to combine until wings are well coated.  Sprinkle with sesame seeds and top with green onions if desired.

Serve and Enjoy!

Nutrition Information for one serving (without optional items)


  • Calories: 325
  • Fat: 9 g
  • Saturated Fat: 2.3 g
  • Total Carbohydrate: 7 g
  • Cholesterol: 129 mg
  • Fiber: 0 g
  • Sugars: 6 g
  • Protein: 50 g
  • Sodium: 485 mg
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