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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!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Chicken, Main Dish, Snacks, The Latest
Cuisine: American, Fusion, Mexican
Keyword: Salsa macha, Wings
Servings: 2 servings

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.