QVC chicken wings are a popular oven-baked style of chicken wing that became well-known through the home shopping network. They are typically coated in a savory, slightly sweet glaze and baked until crispy, making them a crowd-pleasing appetizer or main dish. This recipe delivers that same delicious flavor and texture right in your own kitchen, using simple ingredients and straightforward steps.
Ingredients
- 3 lbs (1.4 kg) chicken wings, split into drumettes and flats, tips removed
- 1 tbsp (15 ml) baking powder
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (170 g) honey
- 1/4 cup (60 ml) rice vinegar
- 2 tbsp (30 ml) sesame oil
- 2 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water
- 2 green onions, sliced (for garnish)
- 1 tbsp (15 g) sesame seeds (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick cooking spray.
- Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with baking powder, salt, and black pepper until evenly coated.
- Arrange the wings in a single layer on the prepared wire rack. Bake for 45 minutes, then flip each wing over and continue baking for another 20–30 minutes, until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C) as measured with a food thermometer.
- While the wings bake, prepare the glaze. In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally.
- Whisk the cornstarch slurry into the glaze and continue to simmer for 2–3 minutes, until the sauce thickens slightly. Remove from heat and set aside.
- Once the wings are done, transfer them to a large bowl. Pour the glaze over the wings and toss to coat evenly.
- Return the glazed wings to the wire rack and bake for an additional 5–10 minutes, until the glaze is sticky and caramelized. Keep an eye on them to prevent burning.
- Remove from the oven, garnish with sliced green onions and sesame seeds, and serve hot.
Tips
- For extra crispiness, pat the wings very dry before coating with baking powder. The baking powder helps draw out moisture and creates a crispy skin.
- If you prefer a spicier glaze, add 1–2 teaspoons of Sriracha or red pepper flakes to the sauce along with the other glaze ingredients.
- Don’t skip the wire rack—it allows hot air to circulate around the wings, ensuring even cooking and crispiness on all sides.
- If you don’t have rice vinegar, you can substitute apple cider vinegar or white wine vinegar. The flavor will be slightly different but still delicious.
Serving Suggestions
These QVC-style wings are perfect as an appetizer for game day or a party. Serve them with celery sticks and carrot sticks, along with blue cheese or ranch dressing for dipping. They also pair well with a fresh green salad or coleslaw for a more complete meal.
Variations
This recipe is versatile. For a tangy twist, replace the honey with maple syrup and add a tablespoon of Dijon mustard. If you prefer a smoky flavor, add a teaspoon of smoked paprika to the dry rub. You can also make a spicy version by adding a chopped jalapeño to the glaze. For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
Storage and Reheating
Store leftover wings in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 10–15 minutes, until heated through and crispy. You can also reheat in an air fryer at 375°F (190°C) for 5–7 minutes. Avoid microwaving, as it will make the skin soggy.
Frequently Asked Questions
Can I use frozen wings? Yes, but thaw them completely in the refrigerator first, then pat dry thoroughly before coating. Frozen wings will not crisp properly if cooked from frozen.
Why are my wings not crispy? The most common reason is excess moisture. Make sure the wings are very dry before adding the baking powder, and do not overcrowd the baking sheet. Also, ensure your oven is fully preheated.
Can I make the glaze ahead of time? Absolutely. Prepare the glaze up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat it gently on the stove before tossing with the wings.
Can I grill these wings instead of baking? Yes, you can grill them over medium heat for about 20–25 minutes, turning occasionally, until cooked through and crispy. Brush the glaze on during the last few minutes to avoid burning.
How do I know when the wings are fully cooked? Use a food thermometer inserted into the thickest part of the meat, avoiding the bone. The temperature should read 165°F (74°C) to be safe.
Can I double the recipe? Yes, but you will need to use two baking sheets and rotate them halfway through baking to ensure even cooking. The cooking time may also increase slightly.
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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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