Jalapeño Honey Crispy Baked Chicken Wings

• 2 pounds chicken wings, split
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 cup honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 jalapeño, seeded and minced
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon cayenne pepper
• Fresh cilantro, for garnish

Steps

1. 1 Preheat oven to 400°F and line a baking sheet with parchment paper.
2. 2 In a bowl, toss chicken wings with salt, pepper, garlic powder, and smoked paprika.
3. 3 Arrange wings on the baking sheet and bake for 40 minutes, flipping halfway through.
4. 4 In a small saucepan, combine honey, vinegar, mustard, jalapeño, and cayenne. Simmer until slightly thickened.
5. 5 In a bowl, toss melted butter with the wings, then drizzle with honey glaze.
6. 6 Serve garnished with fresh cilantro.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl
• Saucepan

Variations

• Add a splash of lime juice to the glaze for a tangy twist.
• Toss with sesame seeds for an Asian flair.

Substitutions

• Substitute chicken thighs for wings for a different cut.
• Use maple syrup instead of honey for a similar sweetness.

Pairings

• Cold beer
• Cornbread

Nutrition

Tips

• For extra crispy wings, refrigerate seasoned wings for 30 minutes before baking.
• Adjust jalapeño and cayenne amounts to control heat level.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze unglazed wings for up to 3 months. Thaw overnight in the fridge and re-bake before glazing.

Serving Suggestions

• Blue cheese dip
• Celery sticks

FAQ