Crispy Oven Baked Chicken Wings with Sticky Soy Sauce

Properly crispy baked wings with a glossy, savoury-sweet soy glaze.

by Samantha Tulett

Published Feb 23, 2026

RECIPE ↓

1 HOUR + REST

EASY

SERVES 4

About the Recipe

These crispy oven baked chicken wings deliver everything you want from great wings. The skin blisters and crackles in the oven, before being tossed in a sticky soy glaze with garlic, ginger and chilli. They are deeply savoury, slightly sweet, and completely moreish, without the need for deep frying.

For the crispiest possible result, these wings are best started the day before. An overnight rest in the fridge dries out the skin, which is the secret to achieving that golden, shatteringly crisp finish. If you are short on time, even a few hours makes a noticeable difference.

RECIPE

10 MINS + REST

Crispy Oven Baked Chicken Wings with Sticky Soy Sauce

by Samantha Tulett | City Slicker

PREP TIME

COOK TIME

50 MNS

TOTAL TIME

1 HOUR + REST

INGREDIENTS

Crispy Wings

1 kg chicken wings

1 tbsp baking powder

1 tbsp cornflour

½ tsp fine sea salt

Sticky Soy Glaze

¼ cup soy sauce

1 tbsp honey

1 tsp sesame oil

2 cloves garlic, crushed

1 tsp fresh ginger, finely grated

1 tsp chilli flakes

1 tsp rice vinegar

1 tsp cornflour

1 tbsp water

To Finish

Sesame seeds

2 spring onions, finely sliced

METHOD

Pat the chicken wings dry thoroughly with paper towel.

In a large bowl, combine baking powder, cornflour and salt. Add the wings and toss to coat evenly.

Arrange the wings on a wire rack set over a tray or plate, ensuring space between each wing. Refrigerate uncovered overnight, or ideally for at least a few hours. This step makes all the difference, drying out the skin so the wings turn properly crisp in the oven.

When ready to cook, preheat your oven to 180°C fan forced.Transfer the rack with the wings onto a lined baking tray. Bake for 30 minutes.

Increase the oven temperature to 220°C fan forced and bake for a further 20 to 30 minutes, turning once halfway, until the wings are deeply golden, blistered and crisp.

While the wings are cooking, prepare the glaze. Heat the sesame oil in a wok or saucepan over medium heat. Add the garlic and ginger and cook for 1 minute until fragrant.

Add the soy sauce, honey, chilli flakes and rice vinegar. Simmer for 3 to 5 minutes.

In a small bowl, combine the cornflour and water to make a slurry. Stir into the sauce and cook for 1 minute until thickened. Remove from heat.

When the wings are ready, remove them from the oven and allow them to rest on the wire rack for 5 minutes. This allows excess steam to escape and helps the skin crisp further.

10.

Return the wok to high heat and toss the wings for 30 to 60 seconds, until evenly coated and glossy.

11.

Transfer to a serving platter and finish with sesame seeds and spring onions. Serve immediately, while the skin is at its crispest.

Tips

Start them the day before. Refrigerating the wings uncovered overnight dries the skin thoroughly. This is the single most important step for achieving proper crispiness.

Always use a wire rack. Elevating the wings allows hot air to circulate underneath. This prevents the base from steaming and ensures even crisping.

Pat the wings completely dry. Moisture is the enemy of crisp skin. Take the time to dry them well with paper towel before coating.

Bake in two stages. Starting at a lower temperature renders the fat, while the higher final temperature crisps the skin deeply.

Rest before saucing. Letting the wings sit on the rack for 5 minutes allows steam to escape and the skin to crisp further before adding the glaze.

Sauce just before serving. Tossing the wings in the glaze at the last moment preserves their crisp texture while still giving you that glossy finish.