By Shreya Sarpal
April 23, 2026
Crispy skin breaks first, then juicy meat follows with a slow hit of spice. The glaze sticks to every bite, sweet at the edges, salty in the middle, and a warm heat that builds instead of fading.
500 g chicken wings 2 tbsp soy sauce 1 tbsp chilli sauce 1 tbsp honey 1 tsp garlic powder 1 tsp paprika Salt to taste
Coat chicken wings with spices, salt, and sauce until evenly covered.
Rest them so the marinade seeps into the meat.
Arrange on a tray with space between each piece for even cooking.
Bake until the skin turns crisp, golden, and slightly blistered at the edges.
Toss hot wings in a sticky glaze and serve immediately.