Sweet and Spicy Soy Chicken Wings Recipe

Ingredients

• 1.5 pounds chicken wings, flats and drumettes separated
• 2 tablespoons soy sauce
• 1 teaspoon honey
• 1 teaspoon mirin
• 1 teaspoon crushed red pepper
• 1 teaspoon baking powder
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1 teaspoon Diamond Crystal kosher salt
• Sliced scallions, for garnish

Dry the Wings Completely

Pat the chicken wings completely dry with paper towels. Press down firmly. If the paper towel picks up any moisture, use a fresh one and do it again. This is the most critical step; wet skin will steam instead of crisping up.

Make the Coating and Marinate

In a large bowl, whisk together the soy sauce, honey, mirin, crushed red pepper, baking powder, five-spice powder, ground ginger, both peppers, and kosher salt.

Add the thoroughly dried wings to the bowl and toss with your hands until every wing is evenly coated in the mixture.

Let the wings marinate for at least 15-20 minutes at room temperature.

Arrange the Wings for Cooking

Arrange the coated wings in a single layer in your air fryer basket or on a wire rack set inside a baking sheet.

Do not let the wings touch. Proper spacing is essential for hot air to circulate around each piece, ensuring they cook evenly and get crispy on all sides.

Cook Until Crispy and Browned

For the Air Fryer: Cook at 380F for ~18-22 minutes, flipping the wings halfway through.

For the Oven: Bake at 425F for ~35-45 minutes, flipping the wings halfway through.

The wings are done when the skin is deep golden-brown, crispy to the touch, and an instant-read thermometer registers at least 175F in the thickest part. The sugars in the marinade can burn, so keep an eye on them near the end.

Garnish and Serve Immediately

Transfer the hot wings to a platter and top with a generous amount of sliced scallions. Serve them immediately while the skin is at its crispiest.

Sweet and Spicy Soy Chicken Wings

These wings deliver a complex mix of sweet, salty, and spicy flavors from the soy sauce, honey, and chili flakes. The key to an incredibly crispy skin without a deep fryer is a combination of thoroughly dried wings and a coating that includes baking powder. The baking powder raises the skin's pH, allowing it to brown more efficiently and creating a brittle, crunchy texture.

Prep Time10 minutes mins

Active Time45 minutes mins

Marination Time15 minutes mins

Total Time1 hour hr 10 minutes mins

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Ingredients

• 1.5 pounds chicken wings flats and drumettes separated
• 2 tablespoons soy sauce
• 1 teaspoon honey
• 1 teaspoon mirin
• 1 teaspoon crushed red pepper
• 1 teaspoon baking powder
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1 teaspoon Diamond Crystal kosher salt
• Sliced scallions for garnish

Instructions

• Pat the wings completely dry with the paper towels, pressing firmly and using fresh towels as needed.
• In a large bowl, whisk together the soy sauce, honey, mirin, crushed red pepper, baking powder, five-spice powder, ground ginger, both peppers, and the kosher salt.
• Add the dried wings to the bowl and toss with your hands until evenly coated.
• Let the wings marinate at room temperature for 15-20 minutes.
• Arrange the wings in a single layer in the air fryer basket, ensuring they don’t touch.
• Cook at 380F for 18-22 minutes, flipping halfway through, until the skin is deep golden-brown and crispy.
• Check that the internal temperature reaches 175F in the thickest part.
• Transfer the wings to a platter and top with the sliced scallions.
• Serve immediately while crispy.

Notes

Watch carefully during the final minutes of cooking as the sugars in the marinade can burn.

For maximum crispiness, thoroughly drying the wings is essential.