Description
These Honey Glazed Garlic Chicken Wings are crispy, sticky, sweet, and absolutely irresistible! Baked until golden and crispy, then tossed in a luscious honey garlic glaze. Perfect for game day, parties, or family dinners!
Ingredients
Scale
For the Wings:
- 3 lbs chicken wings (whole or pre-cut into drumettes and flats)
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Honey Garlic Glaze:
- ½ cup honey
- 6 cloves garlic, minced
- ¼ cup soy sauce (low-sodium recommended)
- 3 tablespoons butter
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil (optional but recommended)
- ½ teaspoon red pepper flakes (optional, adjust to taste)
For Garnish:
- Sesame seeds
- Sliced green onions
- Fresh cilantro (optional)
Instructions
- Prep the Wings: If using whole wings, cut them at the joints into drumettes and flats (discard or save wing tips for stock). Pat wings completely dry with paper towels—this is crucial for crispy skin! Place dried wings in a large bowl.
- Season the Wings: In a small bowl, mix baking powder, salt, black pepper, garlic powder, and onion powder. Sprinkle this mixture over the wings and toss until evenly coated. The baking powder helps create extra-crispy skin!
- Arrange for Baking: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil. Place a wire cooling rack on top (this allows air circulation for crispier wings). Arrange wings in a single layer on the rack, leaving space between each wing. Don’t overlap or they’ll steam instead of crisp.
- Bake: Bake for 40-45 minutes, flipping wings halfway through (around 20-22 minutes), until golden brown, crispy, and cooked through (internal temperature of 165°F). The wings should be visibly crispy and golden.
- Make the Glaze: While wings bake, prepare the glaze. In a small saucepan over medium heat, melt butter. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant (don’t let garlic brown). Add honey, soy sauce, rice vinegar, and red pepper flakes if using. Bring to a simmer and cook for 3-4 minutes, stirring occasionally, until sauce thickens slightly and becomes glossy. Remove from heat and stir in sesame oil if using.
- Glaze the Wings: Transfer hot, crispy wings to a large clean bowl. Pour the honey garlic glaze over the wings. Toss thoroughly until every wing is evenly coated with the sticky glaze. The hot wings will help the glaze caramelize slightly.
- Optional Crisping: For extra caramelization, return glazed wings to the baking sheet and broil for 2-3 minutes, watching carefully to prevent burning. The glaze will bubble and caramelize beautifully.
- Serve: Transfer glazed wings to a serving platter. Garnish with sesame seeds, sliced green onions, and cilantro if desired. Serve immediately while hot and enjoy the sticky, sweet perfection!
Notes
- Dry Wings are Key: Moisture prevents crisping. Pat wings very dry before seasoning.
- Baking Powder Magic: Don’t skip this! It creates incredibly crispy skin without frying.
- Don’t Overcrowd: Wings need space to crisp properly. Use two baking sheets if necessary.
- Gluten-Free: Use tamari instead of soy sauce and ensure baking powder is gluten-free.
- Air Fryer Method: Cook at 400°F for 25-30 minutes, flipping halfway, then toss with glaze.
- Adjust Sweetness: Use less honey (1/3 cup) for less sweet wings, or more (2/3 cup) for extra sweet.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer/Main Course
- Method: Baking (with oven or air fryer options)
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 4-5 wings
- Calories: 420
- Sugar: 20g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 135mg