Woolworths chicken wings are a versatile, budget-friendly choice for game day, weeknight dinners, or a simple snack. This recipe works with the pre-packaged wings you find at Woolworths, using a simple dry rub and a sticky glaze that bakes into crispy, flavorful wings every time. Whether you bake them in the oven or finish them on the grill, these wings are guaranteed to be a crowd-pleaser.
Ingredients
- 1 kg (2.2 lb) Woolworths chicken wings (about 12-16 wings)
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) baking powder (aluminium-free)
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (2.5 g) garlic powder
- 1/2 tsp (2.5 g) onion powder
- 1/2 tsp (2.5 g) smoked paprika
- For the glaze:
- 1/4 cup (60 ml) honey
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) grated fresh ginger
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminium foil and place a wire rack on top. Pat the chicken wings dry with paper towels—this is key for crispiness.
- In a small bowl, mix the baking powder, salt, pepper, garlic powder, onion powder, and smoked paprika. Place the wings in a large bowl, drizzle with olive oil, and toss to coat. Sprinkle the spice mixture over the wings and toss again until evenly coated.
- Arrange the wings in a single layer on the wire rack, leaving space between each wing. Bake for 40-45 minutes, flipping the wings halfway through, until they are golden brown and crispy. The internal temperature of the wings should reach 165°F (74°C) as the safe minimum per USDA FSIS guidelines—check with a meat thermometer.
- While the wings bake, make the glaze. In a small saucepan over medium heat, combine honey, soy sauce, apple cider vinegar, ginger, and garlic. Bring to a simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened. Remove from heat.
- Once the wings are cooked, transfer them to a large bowl. Pour the glaze over the hot wings and toss to coat evenly. Serve immediately.
Tips
- For extra crispiness: After baking, you can broil the wings for 2-3 minutes on high, watching closely, to get a crackly skin. If you do this, apply the glaze after broiling to prevent burning.
- Baking powder is essential: It helps draw moisture to the surface, creating a crispier skin. Do not skip it, but make sure it’s aluminium-free to avoid a metallic taste.
- Pat dry thoroughly: The drier the wings, the crispier they get. If you have time, leave them uncovered in the fridge for an hour before cooking to dry the skin further.
- Substitution: No honey? Use maple syrup or brown sugar mixed with a little water. For a gluten-free version, use tamari instead of soy sauce.
Serving Suggestions
Serve these wings with celery sticks and carrot batons, alongside a blue cheese or ranch dressing for dipping. They also pair well with a fresh green salad, coleslaw, or sweet potato fries. For a complete meal, add some grilled corn on the cob or a simple rice pilaf.
Variations
- Buffalo Wings: Skip the honey glaze and toss the baked wings in a mixture of 1/2 cup (120 ml) hot sauce and 4 tbsp (60 g) melted butter.
- BBQ Wings: Replace the honey glaze with your favourite BBQ sauce, brushing it on during the last 10 minutes of baking.
- Lemon Pepper: Omit the glaze and sprinkle the cooked wings with a mixture of 2 tbsp (30 g) lemon zest and 1 tbsp (15 g) cracked black pepper.
- Grilled Version: Preheat a grill to medium-high. Grill the wings for 20-25 minutes, turning occasionally, until charred and cooked through (165°F / 74°C). Brush with glaze during the last 5 minutes.
Storage and Reheating
Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 10-15 minutes, or until heated through and crisp. You can also reheat in an air fryer at 350°F (175°C) for 5-7 minutes. Avoid microwaving, as it makes the skin soggy.
Frequently Asked Questions
Can I use frozen wings?
Yes, but thaw them completely in the refrigerator first, then pat dry thoroughly. Cooking from frozen will result in uneven cooking and less crispy skin.
How do I know when the wings are done?
Use a meat thermometer inserted into the thickest part of the wing, avoiding bone. It should read 165°F (74°C). The juices should run clear, and the meat should no longer be pink.
Can I make these wings ahead of time?
You can bake the wings and keep them in the fridge for up to 2 days. Reheat them in the oven or air fryer before serving, then toss with the glaze just before serving to keep them crisp.
Why are my wings not crispy?
Most likely, the wings were not dried well enough before baking, or they were overcrowded on the baking sheet. Make sure to pat them dry and leave space between each wing so steam can escape.
Can I use this recipe for drumettes and flats?
Absolutely. The recipe works for any cut of chicken wing. Just adjust the cooking time slightly if the pieces are smaller or larger, and always check the internal temperature.
What can I use instead of baking powder?
Baking powder is best for crispiness, but you can substitute cornstarch (about 1 tbsp / 8 g) mixed with the spices. It will still help dry the skin, though the result may be slightly less crispy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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