Recipe

Tangy Sweet Chicken Wings

Crisp-edged wings tossed in a sticky tamarind honey glaze with garlic, ginger, and just enough heat to keep you reaching for one more.

By Matt Campbell

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4.8

A tray of crispy baked chicken wings glazed with a glossy tangy sweet sauce and sprinkled with sliced scallions on a wooden table

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If you have ever had wings that hit sweet, tangy, and savory all at once, you know the feeling. You take a bite, the glaze grabs your attention, and then the garlic and ginger show up like they were invited the whole time. These are those wings.

This recipe leans into a Southeast Asian inspired sweet tang profile you see across a lot of home cooking: a sour backbone (here it is tamarind and lime), a real sweetener (honey), and a salty anchor (soy sauce). The goal is not neon sticky candy wings. It is glossy, balanced, and aggressively snackable with crisp edges that still hold up after saucing.

A small saucepan on a stove with a dark glossy wing glaze simmering and a wooden spoon stirring

Why It Works

Big flavor, not a long ingredient list: Tamarind brings a legit tang that tastes deeper than straight vinegar alone.
Crisp without frying: Baking on a rack plus a little cornstarch gets you that crackly skin energy, minus the deep fryer.
A glaze that actually clings: Simmering the sauce until syrupy means it coats instead of sliding off into a sad puddle.
Custom heat level: Keep it kid friendly or add chili crisp, sriracha, or cayenne for a grown-up bite.

Pairs Well With

Storage Tips

Refrigerate: Cool wings completely, then store in an airtight container for up to 4 days. If you can, store extra sauce separately so the wings stay crispier.

Freeze: Freeze cooled wings on a sheet pan until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge for best texture.

Reheat (best methods):

Oven: 400°F for 10 to 15 minutes on a rack over a sheet pan. Toss with warmed sauce after.
Air fryer: 375°F for 6 to 9 minutes, shaking once. Again, sauce after.
Microwave: It works, but you will lose crisp. If you must, microwave then hit them in a hot skillet for 1 to 2 minutes to revive the edges.

Common Questions

What makes these “authentic”?

Quick note: “authentic” is a big word. These are better described as a Southeast Asian inspired sweet tang glaze built on a familiar balance: a sour backbone (tamarind and lime), a real sweetener (honey), and salty umami (soy sauce), plus aromatics. The result tastes rounded and real, not like bottled “sweet and sour.”

Can I use tamarind paste from a jar?

Yes. Look for tamarind concentrate/paste (not sweetened tamarind chutney). Brands vary a lot in thickness and sourness, so consider 2 tbsp a starting point. If yours is very thick, whisk it with a tablespoon of warm water before adding, then adjust to taste at the end with a little more honey or lime.

Can I fry these instead of bake?

Absolutely. Fry at 350°F until deeply golden and cooked through, usually 8 to 10 minutes depending on size and how well your oil temp rebounds. For consistency, use a thermometer and aim for 175°F+ in the thickest part. Toss with reduced glaze right before serving.

How do I know the wings are cooked?

The safest, least dramatic way is a thermometer. Aim for 175°F to 185°F in the thickest part for tender wings. Chicken is safe at 165°F, but wings get better a little higher.

Is the cornstarch mandatory?

No, but it helps a lot. A light cornstarch dusting dries the skin and encourages crisping in the oven. If you skip it, pat the wings extra dry and add 5 to 10 minutes of bake time.

Baking powder or baking soda?

Baking powder, not baking soda. Baking soda can taste soapy and get aggressive fast. If you can, use aluminum-free baking powder to avoid any off flavor.

Can I make the glaze ahead?

Yes. Make it up to 5 days ahead and keep it in the fridge. Rewarm gently on the stove with a splash of water to loosen, then toss with hot wings.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Wire rack that fits inside the baking sheet
Foil or parchment (optional, for easy cleanup)
Mixing bowl
Small saucepan
Whisk or spoon (whisk preferred for a smooth glaze)
Tongs
Instant-read thermometer (highly recommended)

I started making these wings when I was in my “I can totally wing a sauce” era, which is a bold time in anyone’s life. I wanted that sweet tang you get from real tamarind, not the one-note sugar punch. The first batch was too polite, so I pushed the garlic, added ginger, and reduced the glaze until it looked like it could lacquer a chair. That was it. Now I make them when friends come over because they hit that perfect chaos sweet spot: everyone hovering around the tray, acting like they are just grabbing one, and then somehow the wings are gone.