Maurice's Spicy Chicken Wings

These baked chicken wings get their punch from a dead-simple marinade: soy sauce for salt and umami, honey for sticky sweetness, and a generous hit of dry mustard that brings real, sinus-clearing heat. No deep fryer needed.

The trick is the overnight marinate (or at least two hours). That time lets the soy and honey penetrate deep into the meat, so every bite carries flavor all the way through. Baking on a rack set over a foil-lined sheet is key here. Air circulates underneath the drumettes, rendering the skin crispy on all sides instead of leaving soggy bottoms.

Pull them when the edges turn golden and the glaze looks lacquered and caramelized. That’s your sweet spot.

Chef Tips

• Pat the drumettes dry before adding to the marinade bag. Less surface moisture means better glaze adhesion
• Flip the bag a couple times while marinating so all pieces get equal time in the sauce
• Don’t crowd the rack. Leave space between each wing for airflow, or you’ll steam them instead of crisping them
• The dry mustard is doing the hot and spicy work here, so don’t skimp on it

Variations

• Toss in a tablespoon of sriracha or sambal oelek to the marinade for an extra layer of chili heat
• Swap honey for maple syrup and add a pinch of smoked paprika for a BBQ-leaning version
• Use tamari instead of soy sauce to keep these gluten-free