Description
These Honey Garlic Chicken Wings are baked until perfectly crispy, then tossed in a sticky-sweet honey garlic glaze that’s absolutely irresistible. They’re perfect for parties, game day, or any time you’re craving finger-licking good wings!
Ingredients
Scale
For the Wings:
- 3 lbs chicken wings (drumettes and flats separated)
- 1 1/2 tablespoons baking powder (NOT baking soda)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Cooking spray or oil for the rack
For the Honey Garlic Sauce:
- 1/2 cup honey
- 6-8 garlic cloves, minced (about 2 tablespoons)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons butter
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Sesame seeds and sliced green onions for garnish
Instructions
- Prep the Wings – Remove wings from refrigerator and pat them completely dry with paper towels. This step is absolutely critical for crispy skin – moisture is the enemy of crispiness. If time allows, leave them uncovered in the refrigerator for 1-2 hours to air-dry the skin even more. Remove any stray feathers or excess skin.
- Preheat the Oven – Preheat your oven to 400°F (200°C). Position a rack in the upper third of the oven for optimal heat circulation. Line a large baking sheet with aluminum foil for easy cleanup, then place a wire cooling rack on top and spray it lightly with cooking spray.
- Season the Wings – In a large bowl, combine the baking powder, salt, black pepper, and garlic powder. Add the thoroughly dried wings and toss until every wing is evenly coated with the baking powder mixture. The baking powder is what creates that super crispy exterior, so make sure each wing is well-coated.
- Arrange on Rack – Place the wings on the prepared wire rack in a single layer with space between each piece. Don’t overcrowd – air needs to circulate around each wing. If necessary, use two baking sheets. The wings should not be touching each other.
- Bake the Wings – Bake for 40-45 minutes, flipping the wings halfway through at the 20-minute mark. The wings are done when they’re golden brown, crispy, and the internal temperature reaches 165°F. The skin should look dry and crispy with no wet spots. If you want extra crispiness, broil for an additional 2-3 minutes, watching carefully to prevent burning.
- Make the Honey Garlic Sauce – While the wings bake, prepare the sauce. In a small saucepan over medium heat, melt the butter. Add the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant but not browned. Add the honey, soy sauce, rice vinegar, and red pepper flakes if using. Stir to combine and bring to a gentle simmer.
- Thicken the Sauce – In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour this into the simmering sauce while whisking constantly. Continue cooking for 2-3 minutes, stirring frequently, until the sauce thickens to a glossy, syrupy consistency. It should coat the back of a spoon. Remove from heat.
- Toss Wings in Sauce – Once the wings are done baking, transfer them immediately to a large clean bowl. Pour the warm honey garlic sauce over the hot wings. Using tongs, toss the wings thoroughly to coat every piece evenly with the sticky glaze. The wings should be completely coated and glossy.
- Serve Immediately – Transfer the glazed wings to a serving platter. Drizzle any remaining sauce from the bowl over the top. Garnish with sesame seeds and sliced green onions for a pop of color and authentic Asian-American presentation. Serve immediately while hot and crispy for the best texture and flavor.
Notes
- Pat wings VERY dry – this is the most important step for crispy skin. Don’t skip it!
- Use baking powder, NOT baking soda. They are not interchangeable.
- Don’t skip the wire rack – it allows air circulation for even crisping on all sides.
- Make the sauce while wings bake so everything is ready at the same time.
- For extra crispy wings, increase oven temperature to 425°F and reduce time slightly.
- The sauce will thicken more as it cools, so don’t over-thicken it on the stove.
- For spicier wings, add more red pepper flakes or a dash of sriracha to the sauce.
- Wings are best served immediately but can be reheated (see storage section).
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Asian-American
Nutrition
- Serving Size: 8-10 wing pieces
- Calories: 445
- Sugar: 18g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 125mg