Salsa Macha Honey Glazed Wings
These crispy baked wings are coated in a smoky, sweet, and spicy salsa macha honey glaze that brings bold flavor with every bite. Baked until golden and crunchy, then tossed in a warm, glossy glaze, they’re perfect for game day or any wing craving. Top with crushed peanuts or cilantro and enjoy!
Equipment
Ingredients
For the wings:
- 2 lbs chicken wings, separated into flats and drumettes
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
For the glaze:
- ⅓ cup salsa macha, store-bought or homemade
- ⅓ cup honey
- 1 tbsp unsalted butter
- 1 tsp garlic powder
- 1-2 tsp chili flakes, optional
- ½ tsp of black pepper
- Pinch of salt
For the garnish:
- crushed peanuts or chopped cilantro
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Pat wings dry with paper towels — this is key to crispiness.
- In a large bowl, toss the wings with baking powder, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
- Arrange the wings in a single layer on the rack. Bake for 50-55 minutes, flipping halfway through, until crispy and golden brown.
- While the wings bake, combine the ingredients for the glaze in a small saucepan over low heat. Stir until the butter is melted and the sauce is warm and glossy (don’t let it boil). Taste and adjust heat/sweetness to your liking.
- As soon as the wings come out of the oven, transfer them to a large bowl and toss with the warm glaze until they’re fully coated.
- Serve the wings on a platter and pour any extra sauce into a small bowl for dipping. Finish with a sprinkle of crushed peanuts or chopped cilantro and enjoy!
Notes
- Dry the wings well – Patting them dry with paper towels is key for achieving crispy skin in the oven.
- Use a wire rack – Elevating the wings helps air circulate for even browning and crispiness.
- Don’t skip the baking powder – It reacts with the skin to enhance crispiness without deep frying.
- Warm the glaze gently – Just melt the butter and blend the flavors—don’t boil or it may separate.
- Toss wings while hot – Coating them fresh out of the oven helps the glaze stick beautifully.
- As a main dish, this recipe serves about 2–3 people. If serving as an appetizer or party snack, it can serve up to 4 people.
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