Description
These Honey Glazed Chicken Wings are baked until perfectly crispy, then tossed in a sweet and sticky honey glaze with soy sauce, garlic, and ginger. They’re finger-licking good and perfect for any occasion!
Ingredients
Scale
For the Wings:
- 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
For the Honey Glaze:
- 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
Instructions
- Prep and Dry 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 thoroughly. Remove any stray feathers or excess fat.
- Preheat and Prepare – Preheat your oven to 400°F (200°C). Position a rack in the upper third of the oven for optimal crisping. Line a large baking sheet with aluminum foil for easy cleanup, then place a wire cooling rack on top. Spray the rack generously with cooking spray or brush with oil to prevent sticking.
- Season the Wings – In a large bowl, combine cornstarch, salt, black pepper, and garlic powder. Add the thoroughly dried wings and toss until every wing is evenly coated with the cornstarch mixture. The cornstarch is what creates that super crispy exterior, so make sure each wing is well-coated. Shake off any excess.
- Arrange and Bake – 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 for even crisping. If necessary, use two baking sheets. 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. For extra crispiness, broil for an additional 2-3 minutes, watching carefully.
- Make the Honey Glaze – While wings bake, prepare the glaze. In a small saucepan over medium heat, combine honey, soy sauce, minced garlic, grated ginger, rice vinegar, butter, sesame oil, and red pepper flakes if using. Stir well and bring to a gentle simmer. Let it simmer for 3-4 minutes, stirring occasionally, until fragrant and the flavors meld together.
- Thicken the Glaze – Whisk together the cornstarch and water to create a slurry. Slowly pour this into the simmering glaze while whisking constantly. Continue cooking for 2-3 minutes, stirring frequently, until the glaze thickens to a syrupy consistency that coats the back of a spoon. The glaze should be glossy and sticky. Remove from heat and set aside.
- Glaze the Wings – Once wings are done baking and beautifully crispy, transfer them immediately to a large clean bowl. Pour the warm honey glaze over the hot wings. Using tongs, toss the wings thoroughly to coat every piece evenly with the sticky glaze. Make sure each wing is completely covered and glistening.
- Caramelize (Optional) – For extra caramelization and stickiness, return the glazed wings to the wire rack and broil for 1-2 minutes, watching very carefully to prevent burning. The honey will caramelize and create an even more delicious coating.
- Garnish and Serve – Transfer the glazed wings to a serving platter. Drizzle any remaining glaze from the bowl over the top. Garnish generously with toasted sesame seeds and sliced green onions for color and authentic presentation. Serve immediately while hot and enjoy these sticky, sweet, finger-licking wings!
Notes
- Pat wings EXTREMELY dry – this cannot be overstated for achieving crispy skin.
- Don’t skip the wire rack – it allows air circulation for even crisping on all sides.
- Make the glaze while wings bake so everything is ready at the same time.
- The glaze will thicken more as it cools, so don’t over-thicken it on the stove.
- For spicier wings, increase red pepper flakes or add sriracha to the glaze.
- Wings are best served immediately but can be reheated (see storage section).
- The cornstarch slurry must be mixed fresh – it won’t work if mixed ahead.
- 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: 425
- Sugar: 19g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg