Name: Honey Glazed Chicken Wings Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian-American
Ingredients: 3 lbs chicken wings (drumettes and flats separated); 2 tablespoons cornstarch; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; Cooking spray or oil for the rack; 1/2 cup honey; 1/4 cup soy sauce (or tamari for gluten-free); 4-5 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons rice vinegar; 1 tablespoon butter; 1 teaspoon sesame oil; 1/4 teaspoon red pepper flakes (optional); 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); Sesame seeds and sliced green onions for garnish

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Get ready for the most addictive chicken wings you’ll ever make! These Honey Glazed Chicken Wings are the perfect combination of sweet, sticky, and savory – with a beautiful caramelized coating that’ll have everyone licking their fingers and reaching for more. Whether you’re hosting game day, planning a party appetizer, or just craving something incredibly delicious, these wings deliver every single time.

What makes these honey glazed wings so special is the perfect balance of flavors. The honey creates a gorgeous glossy glaze with natural sweetness, while soy sauce and garlic add depth and umami. A hint of ginger and a touch of heat from red pepper flakes round out the flavor profile, creating wings that are complex yet approachable. They’re baked until crispy, then tossed in that luscious honey glaze that caramelizes beautifully.

These wings are perfect for Super Bowl parties, casual weeknight dinners, potlucks, birthday celebrations, backyard barbecues, or any time you need crowd-pleasing finger food that disappears in minutes. They’re also incredibly versatile – serve them as an appetizer, main course, or late-night snack. Once you master this recipe, you’ll never order takeout wings again! The homemade version is so much better and you control exactly what goes into them.

History / Background

Chicken wings have become an iconic American food, though their journey to culinary stardom is relatively recent. The modern chicken wing phenomenon began in Buffalo, New York, in 1964, when Teressa Bellissimo at the Anchor Bar created the first Buffalo wings. However, the concept of glazed and sweetened wings represents a more recent evolution influenced heavily by Asian-American cuisine.

The honey glaze style draws inspiration from several Asian culinary traditions. Chinese cuisine has long celebrated sweet and savory combinations, using honey in dishes dating back thousands of years. The practice of glazing meats with honey-based sauces is common in Cantonese cooking, where char siu (barbecued pork) features a similar sticky-sweet coating. Korean cuisine’s influence is equally significant, particularly through dishes like yangnyeom chicken, which features a sweet, spicy glaze that became wildly popular in Korean fried chicken restaurants.

Japanese teriyaki preparations also contributed to the Western appreciation of sweet, glazed proteins. The word “teriyaki” literally means “shiny broil” in Japanese, referring to the glossy appearance honey and sugar create when caramelized. This aesthetic and flavor profile resonated strongly with American palates.

The honey glazed wing as we know it today emerged in the 1990s and 2000s as wing restaurants like Buffalo Wild Wings and Wingstop began offering diverse flavor profiles beyond traditional Buffalo sauce. The “Asian-inspired” or “honey” flavors became some of their most popular options, appealing to customers who wanted something sweet rather than spicy.

What’s particularly interesting is how this recipe represents globalization on a plate. It takes an American food icon (the chicken wing), applies Asian cooking techniques and flavor profiles (honey glazing, soy sauce, ginger), and creates something entirely new that feels both familiar and exciting. Home cooks embraced these flavors enthusiastically, and honey glazed wings quickly became a staple at parties and family dinners across America.

Today, honey glazed wings represent the perfect fusion of international influences meeting American cooking practicality. They prove that the best recipes often come from cultural exchange and creative adaptation.

Why You’ll Love This Recipe

These honey glazed chicken wings are about to become your new obsession, and I’m not exaggerating even a little bit! They combine everything you love about wings – that perfect crispy skin, tender juicy meat, and finger-licking glaze – with a flavor profile that’s universally appealing. The honey glaze is sweet without being cloying, sticky without being messy, and creates that signature caramelized coating that makes wings irresistible.

Here’s why these wings will become your go-to recipe:

Baked, Not Fried – Achieves perfectly crispy skin in the oven without deep frying
Crowd-Pleasing Flavor – Sweet and savory combination appeals to kids and adults alike
Game Day Champion – Perfect for parties, tailgates, and sports watching
Budget-Friendly – Chicken wings are affordable and this recipe feeds a crowd
No Special Equipment – Just a baking sheet and bowl – no deep fryer needed
Make-Ahead Friendly – Can be prepped in advance and glazed right before serving
Naturally Gluten-Free – With the right soy sauce substitute, perfect for gluten-free diets
Sticky-Delicious – That glossy, caramelized glaze is what wing dreams are made of
Healthier Than Takeout – Control ingredients and avoid mystery oils and excess sodium
Impressive Results – Looks and tastes gourmet but requires basic cooking skills
Versatile Serving – Works as appetizer, main course, or party food
Leftover Magic – Reheats beautifully and stays delicious the next day

Ingredient Notes

Chicken Wings – You’ll need about 3 pounds of chicken wings, which serves 4-6 people as a main course or 8-10 as an appetizer. You can buy whole wings and cut them yourself at the joints, or purchase pre-cut “party wings” (drumettes and flats separated) to save time. Pat them completely dry before baking – this is absolutely crucial for crispy skin. Chicken drumsticks work as a substitute, though cooking time will increase to about 45-50 minutes.

Honey – The star ingredient that gives these wings their signature sticky glaze and caramelized sweetness. Use good quality honey for best results – raw honey, clover honey, or wildflower honey all work beautifully. Honey provides natural sweetness with more complexity than plain sugar. The type of honey will slightly affect the flavor – darker honeys like buckwheat are more robust, while lighter honeys are more delicate. Maple syrup can substitute for a different flavor profile, though it won’t caramelize quite the same way.

Soy Sauce – Adds essential umami depth, saltiness, and that savory element that balances the honey’s sweetness. Regular soy sauce works perfectly. For gluten-free wings, use tamari or coconut aminos instead. Low-sodium soy sauce is fine if you’re watching salt intake – just taste and adjust seasoning. The soy sauce also contributes to that beautiful mahogany color in the finished glaze.

Fresh Garlic – Absolutely essential for authentic flavor and aromatic depth. You’ll need 4-5 large cloves minced finely. Fresh garlic provides pungent, vibrant flavor that jarred garlic simply cannot match. Garlic powder (about 1 teaspoon) can substitute in a genuine emergency, but the flavor won’t be nearly as robust or complex.

Fresh Ginger – Adds warmth and a subtle spicy-sweet note that complements both the honey and soy sauce perfectly. Fresh grated ginger is strongly preferred – about 1 tablespoon. Ground ginger (1/2 teaspoon) can substitute but lacks the bright, aromatic quality of fresh. Ginger adds complexity that makes these wings taste restaurant-quality.

Rice Vinegar – Provides acidity that cuts through the sweetness and richness, keeping the glaze balanced rather than cloying. Rice vinegar is milder than other vinegars, making it perfect for Asian-inspired dishes. Apple cider vinegar or white wine vinegar can substitute, though use slightly less as they’re more acidic.

Sesame Oil – Just a small amount adds incredible depth and that distinctive Asian flavor profile. Toasted sesame oil is preferred for its nutty, aromatic quality. This is an optional ingredient but highly recommended – it takes the wings from good to extraordinary.

Butter – A tablespoon of butter adds richness and helps the glaze achieve that perfect glossy consistency. It also improves how the glaze adheres to the wings. You can omit for a lighter version, though the glaze won’t be quite as luscious.

Cornstarch – Used in two ways: dusting the wings helps them crisp up beautifully, and adding a slurry to the glaze thickens it to perfect sticky consistency. Arrowroot powder can substitute if you prefer.

Red Pepper Flakes – Optional but adds subtle warmth and complexity without making the wings spicy. Use more for heat lovers, less or omit entirely for kids or those sensitive to spice.

Equipment Needed

Large Baking Sheet – A rimmed baking sheet (half-sheet pan) for spreading wings in a single layer
Wire Rack – Essential for elevating wings above the pan so air circulates for maximum crispiness
Small Saucepan – For cooking the honey glaze
Large Mixing Bowl – For tossing wings with cornstarch and for coating them in glaze
Whisk or Fork – For mixing the glaze ingredients
Tongs – Makes flipping wings and tossing them in glaze much easier
Measuring Cups and Spoons – For accurate ingredient proportions
Microplane or Grater – For grating fresh ginger
Chef’s Knife – For mincing garlic
Cutting Board – For prep work
Paper Towels – Absolutely essential for drying wings thoroughly
Aluminum Foil – Optional, for lining baking sheet for easier cleanup

Tips & Variations

Spicy Honey Wings – Add 2-3 teaspoons of sriracha or gochujang (Korean chili paste) to the glaze for sweet-heat perfection. You can also increase red pepper flakes to 1 teaspoon for more kick.

Extra Crispy Method – After the initial bake at 400°F, increase temperature to 425°F for the last 10 minutes. This creates incredibly crispy skin with a deep golden color.

Garlic Lovers Version – Double the garlic to 8-10 cloves for serious garlic enthusiasts. You can also add roasted garlic to the glaze for deeper, sweeter garlic flavor.

Citrus Honey Glaze – Add 2 tablespoons of fresh orange juice and 1 teaspoon of orange zest to the glaze for bright citrus notes that complement the honey beautifully.

Slow Cooker Method – For a hands-off approach, place raw wings in a slow cooker with the glaze ingredients and cook on high for 2-3 hours. Then broil for 5 minutes to crisp up the skin before serving.

Air Fryer Version – Cook wings in the air fryer at 380°F for 25-30 minutes, shaking the basket every 10 minutes. Increase to 400°F for the last 5 minutes for extra crispiness. Toss in glaze and serve.

Teriyaki Style – Add 2 tablespoons of mirin (Japanese sweet rice wine) to the glaze and increase soy sauce slightly for a teriyaki-inspired flavor.

Maple Glazed Wings – Replace honey with pure maple syrup for a different but equally delicious sweetness with subtle maple notes.

Bourbon Honey Wings – Add 2 tablespoons of bourbon to the glaze for adult-friendly wings with complex, smoky-sweet flavor.

Pro Chef Tips

Dry, Dry, Dry Those Wings – This is the single most important step that separates restaurant-quality wings from disappointing ones. After patting dry with paper towels, place wings uncovered on a plate in the refrigerator for 1-2 hours or even overnight. This air-drying technique removes all surface moisture, resulting in extraordinarily crispy skin that rivals any fried version.

Cornstarch is Your Secret Weapon – The light coating of cornstarch isn’t just for flavor – it absorbs any remaining moisture and creates an incredibly crispy, almost crackly coating when baked. This technique comes from Chinese cooking and is how restaurants achieve wings with that perfect crunch.

Space Out Your Wings – Give each wing personal space on the baking rack. Crowded wings steam instead of roast, resulting in soggy skin no matter how long you bake them. Use multiple baking sheets if necessary rather than cramming them together.

Glaze Temperature Matters – Toss hot wings in warm glaze, not cold glaze. The heat helps the glaze spread evenly and creates that perfect sticky coating. If your glaze has cooled too much, gently reheat it before tossing with wings.

Double Glazing Technique – For the stickiest, most flavorful wings, reserve about 1/3 of your glaze. Toss wings in 2/3 of the glaze first, then drizzle the remaining glaze over the plated wings. This creates intense layers of flavor and extra stickiness.

Don’t Rush the Glaze – Let the glaze simmer for the full 3-4 minutes before thickening. This cooking time allows the raw garlic flavor to mellow and all the flavors to meld together properly. Rushing this step results in harsh, unbalanced flavor.

Watch That Cornstarch Slurry – When adding the cornstarch slurry, whisk it in slowly while the glaze is simmering. It needs 2-3 minutes of gentle cooking to reach its full thickening power. If you add it to cold glaze or don’t cook it long enough, it won’t work properly.

Fresh Ginger Makes the Difference – Grate fresh ginger on a microplane just before adding to the glaze. Fresh ginger provides bright, spicy-sweet notes that ground ginger simply cannot replicate. This one ingredient elevates the entire dish.

Common Mistakes to Avoid

Not Drying Wings Thoroughly – This is the number one reason for soggy wings. Wings must be bone-dry before coating with cornstarch. Any moisture will steam the skin instead of crisping it. Take the extra time to pat them completely dry and consider air-drying in the fridge.

Skipping the Wire Rack – Baking wings directly on the pan without a rack means they sit in their own rendered fat and moisture. The bottoms will be soggy and pale while the tops might crisp. A wire rack is essential for all-around crispiness.

Overcrowding the Pan – When wings touch each other or are too close together, they steam instead of roast. This creates rubbery skin instead of crispy perfection. Always leave space between wings and use multiple pans if necessary.

Adding Glaze Too Early – Never glaze wings before baking or they’ll burn and never crisp up. Always bake wings first until completely crispy, then toss in glaze right before serving. The residual heat will warm the glaze perfectly.

Over-Thickening the Glaze – Remember that the glaze continues thickening as it cools. Stop cooking when it’s slightly thinner than your desired final consistency. An over-thickened glaze becomes gloppy and clumpy instead of glossy and sticky.

Not Flipping Wings – Flipping wings halfway through ensures even crisping on both sides. Set a timer so you don’t forget this important step. Wings left unflipped will have one perfect side and one disappointing side.

Storage & Meal Prep

Refrigerator Storage – Store leftover honey glazed wings in an airtight container in the refrigerator for up to 3-4 days. They’ll lose some crispiness as they sit (the glaze softens the coating), but they’re still delicious. The flavors actually deepen and improve after a day in the fridge.

Reheating for Best Results – The absolute best way to reheat wings is in the oven or air fryer to restore crispiness. Preheat oven to 375°F, place wings on a wire rack over a baking sheet, and heat for 10-15 minutes until hot and crispy again. In an air fryer, reheat at 360°F for 5-7 minutes. Avoid the microwave if possible, as it makes wings soggy and rubbery.

Glaze Separation – The glaze may separate and pool at the bottom of your storage container, which is completely normal. Give the wings a quick toss when reheating, or brush them with a bit of fresh glaze to revive them.

Freezing Cooked Wings – Wings can be frozen for up to 3 months. Freeze them in a single layer on a baking sheet first, then transfer to a freezer bag once solid. This prevents them from sticking together. Thaw overnight in the refrigerator before reheating. The texture won’t be quite as crispy as fresh, but they’re still very good.

Meal Prep Strategy – These wings make excellent meal prep! Cook a double batch on Sunday and portion them into individual containers with your favorite sides. Reheat throughout the week for quick lunches or dinners that taste homemade.

Make-Ahead & Freezer Notes

Prep Wings in Advance – You can coat the wings with the cornstarch mixture up to 24 hours ahead. Place them on the wire rack over the baking sheet, cover loosely with plastic wrap, and refrigerate. This actually helps them crisp up even better when baked since the coating has time to adhere and the skin continues to dry.

Make Glaze Ahead – The honey glaze can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Gently reheat on the stovetop or in the microwave, whisking until smooth, before tossing with freshly baked hot wings.

Freeze Raw Seasoned Wings – Season wings with the cornstarch mixture, arrange on a baking sheet, and freeze solid. Transfer frozen wings to freezer bags and store for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time.

Freeze Glaze Separately – The glaze freezes beautifully for up to 3 months. Freeze in ice cube trays or small containers for easy portioning. Thaw overnight in the refrigerator or gently in a saucepan, whisking until smooth.

Party Prep Timeline – If hosting a party, bake wings the morning of your event, let them cool completely, and refrigerate. About 20 minutes before guests arrive, reheat in a 375°F oven until crispy, then toss with freshly warmed glaze. They’ll taste just-made!

Quick Fresh Option – Since this recipe takes about an hour total, consider just making them fresh rather than advance prepping. The active time is minimal, and fresh wings are always the crispiest and most delicious.

Serving Suggestions

These honey glazed wings are versatile enough to serve as appetizers or main course, and pair beautifully with a variety of sides and accompaniments.

Classic Wing Sides – Serve with celery and carrot sticks with ranch or blue cheese dressing for the traditional wing experience. French fries, sweet potato fries, or crispy potato wedges make excellent accompaniments. Coleslaw provides cool, crunchy contrast.

Asian-Inspired Sides – Since these wings have Asian flavors, pair them with fried rice, steamed jasmine rice, or cauliflower rice for low-carb. Edamame, Asian cucumber salad, or stir-fried vegetables complement the flavor profile perfectly.

Salads – A fresh garden salad with ginger dressing, Asian chopped salad with mandarin oranges, or simple mixed greens balance the sweet richness of the wings.

Dipping Sauces – While these wings are perfectly flavored on their own, some people love extra dipping options. Try ranch dressing, spicy mayo, sriracha mayo, or extra honey glaze for dipping.

Drinks – Ice-cold beer is classic – try light lagers, wheat beers, or IPAs. For wine, an off-dry Riesling or Gewürztraminer complements the sweet-savory flavors beautifully. Non-alcoholic options include iced tea, lemonade, or ginger beer.

Party Platter Ideas – Create a wing platter with honey glazed wings alongside buffalo wings and BBQ wings for variety. Serve with multiple dipping sauces, fresh veggies, and plenty of napkins!

Complete Meal – For a full dinner, serve wings with garlic fried rice, steamed broccoli, and egg rolls for an Asian-inspired feast. Or keep it American with coleslaw, cornbread, and baked beans.

FAQs Section

Can I use frozen wings?
Yes! Frozen wings work perfectly. Thaw them completely in the refrigerator overnight, then pat them extremely dry before proceeding with the recipe. Frozen wings often release more moisture, so the drying step is even more critical for crispy results.

Do I have to use a wire rack?
While strongly recommended for the crispiest wings, you can bake directly on a greased baking sheet if you don’t have a rack. Just flip the wings every 15 minutes (so 3 times total) and expect the bottoms to be slightly less crispy than the tops.

Can I make these in a slow cooker?
Yes, but with modifications. Place raw wings in the slow cooker with all glaze ingredients and cook on high for 2-3 hours until tender. Then transfer to a baking sheet and broil for 5-7 minutes to crisp the skin. This method is less crispy but very convenient.

How do I make these spicier?
Add more red pepper flakes (up to 1 teaspoon), stir in 2-3 teaspoons of sriracha or gochujang to the glaze, or toss finished wings with cayenne pepper. You can also serve with hot sauce on the side for heat control.

Can I use chicken drumsticks instead?
Absolutely! The glaze works wonderfully with drumsticks. Increase baking time to 45-50 minutes at 400°F, flipping halfway through. Check that internal temperature reaches 165°F. Drumsticks are meatier and more filling than wings.

Why is my glaze too thin or too thick?
If too thin, mix another small cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) and add to simmering glaze. If too thick, whisk in water or additional soy sauce 1 tablespoon at a time until desired consistency. Remember it thickens as it cools.

Can I make these without soy sauce?
Yes! For gluten-free, use tamari or coconut aminos. For soy-free, use coconut aminos or make a substitute with beef broth mixed with a little molasses and salt. The flavor will be slightly different but still delicious.

How do I know when wings are done?
Wings are fully cooked when they reach an internal temperature of 165°F (use a meat thermometer in the thickest part). Visually, they should be golden brown with crispy skin and clear juices. The meat should pull away from the bone easily.

Conclusion

These Honey Glazed Chicken Wings are pure magic – they’re crispy, sticky, sweet, savory, and absolutely addictive in the best possible way. They prove that you don’t need a deep fryer or complicated techniques to make restaurant-quality wings at home. The combination of that perfectly crispy skin with the caramelized honey glaze creates something truly special that’ll have everyone asking for your recipe.

What I love most about these wings is how they manage to be both impressive and approachable. They look like you spent hours in the kitchen, but they’re actually quite straightforward to make. Whether you’re cooking for game day, a family dinner, or a special celebration, these wings always steal the show.

I hope these honey glazed wings become a regular feature in your cooking rotation like they have in mine. There’s something so satisfying about pulling a tray of gorgeous, glossy wings out of the oven and watching them disappear in minutes!

Honey Glazed Chicken Wings Recipe – Sweet, Sticky & Irresistibly Delicious

History / Background

Why You’ll Love This Recipe

Ingredient Notes

Equipment Needed