Crispy Honey Porter Sticky Chicken Wings

Crispy Honey Porter Sticky Chicken Wings

Crispy Honey Porter Sticky Baked Chicken Wings 3

This was version 6 of this recipe.

Usually, it doesn’t take me that long to get a recipe right. More often than not, I get it on the first try, maybe a few small tweeks, but this one took some trail and a lot of error.

None of the versions were bad, they just weren’t what I was looking for. Like that guy you dated a few years ago that just wasn’t a fit. Although I’m sure your issue with him had nothing to do with how crispy his skin is, or how thickly glazed he was. Although, I don’t know your life.

I had a very specific vision. I wanted wings that are baked-not-fried, skin so crispy it could hold up to glaze without getting soggy, I wanted a thick glaze that was sticky and sweet, and although I’m Ok with a few steps, I didn’t want it to be a huge pain in the ass. I’ve told you that I’d found the secret to crispy skinned baked chicken wings that are even better and crispier than fried (these crispy chicken wings) so I used that as a base. I brined them in beer, which made a remarkable difference in the fall-off-the-bone texture, and I finally got the glaze right.

This will officially be my go-to chicken wings recipe for this football season. Although I’m sure it won’t be long until I make a spicy version. I tend to do that.

Crispy Honey Porter Sticky Baked Chicken Wings 1

Crispy Honey Porter Sticky Chicken Wings

Yield: 6 servings


  • 2.5 lbs chicken party wings
  • 1 tbs (4g) salt
  • 12 wt oz (355 ml) beer (wheat, brown ale or pilsner)
  • 2 tbs (16g) baking powder
  • 1 cup (226g) porter or stout beer
  • ½ cup (170g) honey
  • 2 clove (8g) garlic, grated with a microplane
  • 3 tbs (46g) soy sauce
  • 1 tsp (2g) black pepper
  • ½ tsp (1g) smoked paprika
  • 2 tsp (8g) chili powder
  • 2 tbs (16g) cornstarch
  • Chopped cilantro (optional)


  1. Add the wings to a shallow bowl or baking dish, sprinkle with salt. Pour beer over the wings, cover and refrigerate for one hour and up to over night.
  2. Preheat oven to 250.
  3. Remove from the beer, rinse and pat dry, making sure wings are as dry as possible. .
  4. Add the wings to a large bowl. Sprinkle with baking powder, toss to coat.
  5. Place a wire rack over a baking sheet, brush with oil or spray with cooking spray.
  6. Place the wings on the wire rack.
  7. Bake in the lower section of the oven for 30 minutes. Move to the upper 1/3 of the oven, increase oven temperature to 425. Bake for 35-45 minutes or until golden brown.
  8. While the wings bake, make the glaze.
  9. Add the porter, honey, garlic, soy sauce, black pepper, smoked paprika, chili powder and cornstarch in a pot over high heat. Boil, stirring frequently until thickened, about 5 minutes. Allow to cool.
  10. Add the wings to a bowl, pour the glaze over the wings, toss to coat.
  11. Serve warm.
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Crispy Honey Porter Sticky Baked Chicken Wings 2

13 thoughts on “Crispy Honey Porter Sticky Chicken Wings

  1. Hi,

    There is a typo in the recipe. I really don’t think you want to sprinkle baking powder on the wings (Step 4). I believe you meant the cornstarch.

    Sounds like a great recipe otherwise! My husband and I want to try it.


    1. It’s not a typo. It’s an Americas Test Kitchen secret to crispy wings. It’s talked about in the post that’s linked to in the body of the text. The cornstarch is for the glaze

  2. Hi
    I made this tonight for a potluck and it went over very well, thanks.
    Two minor suggestions: I would wisk and dissolve the cornstarch in some liquid before adding to sauce. Second, more of a heads up, the sauce is very boozy. Not sure what the solution is… maybe cutting with stock if its too strong for you. More importantly definitely use a tasty stout/porter!

    1. So glad you liked it! The beery-ness will depend on the beer you use. For a lower beer flavor, use a milk stout, coffee stout, or oatmeal stout with a lower ABV (under 6%), for a bigger beer flavor use an imperial stout or porter.

  3. Ahh great point. I used Guinness (the only stout available around my neighborhood :/ ) so that has a distinct flavor in itself.

  4. Do you ever get that feeling that if you look at just one more drool-inciting recipes you’ll go crazy and wreak havoc in your secret junk-food drawer because you can’t have the food tantalizing you from your computer screen right NOW? And then you find yourself clicking away in a masochistic haze for another hour, salivating and bookmarking? That’s your blog. You might be an evil genius, and I might be in love.

    In other words – thanks for all the inspiration for quick, easy and delicious beer bites – tomorrow I’m cooking for a beer promotion month, and I’m so excited that despite the limited pantry, time and space (but luckily, unlimited quality beer!) I’ll be able to present a bit of delicious, quick and easy variety.

    I’m so hungry right now.

  5. Greetings! This recipe looks amazing! My girlfriend and I are doing this recipe today, but we’re using all organic ingredients! We found an organic Nut Brown Ale that we plan to use for both the brine and the glaze. Do you think that should be suitable? 🙂



      1. We just had the wings, they were AMAZING! Added some organic habañero powder, organic bird’s eye chili powder and organic cayenne pepper to the glaze to make it super spicy. Thank you so much, Jackie!

  6. Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.

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