Few things beat the comfort and flavor of perfectly cooked chicken wings. Honey garlic chicken wings, with their crisp edges and sticky, savory-sweet glaze, bring together the best flavors in every bite. In this guide, you’ll find step-by-step methods, smart tips for extra crunch, and practical advice for storing leftovers. Let’s break down everything you need to master this irresistible classic.
Why Make Honey Garlic Chicken Wings?
Chicken wings enjoy year-round fame, thanks to their ease and adaptability. When coated in a glossy honey garlic sauce, they reach new heights of flavor. There’s the caramelized hint from honey, the punch of garlic, gentle heat if you like a touch of chili, and the satisfying snap of each bite.
Here’s why this recipe stands out:
– Versatility: Serve as an appetizer, snack, or main dish.
– Balanced flavor profile: Sweetness, umami, and aromatic garlic.
– Accessible ingredients: Most items are already in your pantry.
– Simple process: No special skills or equipment needed.
Ingredients
You’ll find most of these ingredients close to hand. Swap or add as needed to match your preferences.
For the Chicken Wings
- 2 pounds (about 1 kg) chicken wings, split and tips removed
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Cooking spray or a small amount of neutral oil
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce (regular or low-sodium)
- 4 garlic cloves, minced
- 1 teaspoon freshly grated ginger (optional)
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 2 teaspoons cornstarch
- 2 tablespoons cold water
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 scallions, thinly sliced
Step-by-Step Instructions
1. Prepare the Wings
- Preheat your oven to 425°F (218°C). Line a baking sheet with aluminum foil; top with a wire rack for airflow.
- Pat the wings dry using paper towels. Removing excess moisture is key to crispy skin.
- Mix flour, garlic powder, salt, and black pepper in a large bowl. Toss the wings until coated in the seasoned flour.
2. Bake for Crispiness
- Arrange wings in a single layer on the wire rack. Give each wing some space.
- Spray the tops with a little cooking spray or brush lightly with oil.
- Bake for 45–50 minutes. Flip halfway through, ensuring golden, crackly skin.
3. Create the Honey Garlic Sauce
- In a small pan, combine honey, soy sauce, minced garlic, grated ginger, and red pepper flakes.
- Set over medium heat and bring to a low simmer, stirring often.
- In a separate bowl, mix cornstarch and cold water to make a slurry.
- Slowly drizzle the slurry into the pan, whisking. Keep simmering for about 2–3 minutes until the sauce thickens enough to coat a spoon.
4. Toss and Finish
- Move the baked wings to a large mixing bowl.
- Pour the hot honey garlic sauce over the wings.
- Toss well until each wing is evenly glazed.
- Sprinkle with toasted sesame seeds and fresh scallions for crunch and color.
Pro Tips for the Ultimate Wings
Perfect wings are all about the details. Here are proven ways to elevate yours:
- Dry the wings thoroughly: Moisture is the main enemy of crispy results. Let wings air-dry in the fridge for 30 minutes uncovered, if time allows.
- Use the rack: Elevating the wings helps air circulate, so they cook evenly and develop all-over crunch.
- Don’t skimp on the sauce: A thick, glossy sauce clings to each wing. Simmer until it coats the back of a spoon.
- Customize the flavor: Want smokiness? Add a teaspoon of smoked paprika to the flour mix. Fancy citrus? A squeeze of lime in the sauce brightens everything.
- Make them gluten-free: Use gluten-free flour and tamari instead of traditional soy sauce.
Flavor Variations and Add-Ons
Change things up with a few simple twists:
– Heat lovers: Amp up the red pepper or stir sriracha into the sauce.
– Extra sticky: Brush on a final layer of sauce and broil for 1–2 minutes.
– Asian-inspired: Add five-spice powder or toasted sesame oil in the sauce.
– Tangy kick: Mix in a splash of rice vinegar for a tart contrast.
Table: Quick Substitutions
| If you’re out of… | Try this instead |
|---|---|
| Soy sauce | Tamari, coconut aminos |
| Honey | Maple syrup, agave nectar |
| Flour | Cornstarch, gluten-free blend |
Frequently Asked Questions
Do I need to marinate the wings first?
Not necessary—this recipe relies on seasoning and the robust sauce for flavor. But for enhanced depth, you can marinate the wings in a little soy sauce and garlic for an hour before breading.
Can I make these in an air fryer?
Absolutely. Arrange the wings in a single layer and cook at 400°F for about 20–22 minutes, shaking halfway through.
How do I know when they’re done?
Wings should be golden-brown and register at least 165°F (74°C) on a meat thermometer. The skin should feel crisp to the touch.
Serving Suggestions
Serve these hot, garnished with sesame seeds and scallions. Honey garlic chicken wings pair well with:
– Steamed jasmine rice or fried rice
– Crunchy coleslaw or Asian slaw
– Sliced cucumbers or carrot sticks
– Classic ranch or creamy garlic dip
For parties or game nights, set out a platter of wings alongside extra sauce, fresh veggies, and chilled drinks.
Storing and Reheating
If you find yourself with leftovers (it happens!), here’s what to do:
How to Store
- Cool wings completely.
- Transfer to an airtight container. Store in the refrigerator up to 4 days.
How to Freeze
- Place cooled wings on a baking sheet and freeze until firm.
- Move to a freezer bag or container. Keeps well for up to 3 months.
- To reheat, bake at 350°F (177°C) until warmed through and skin is crisp again.
How to Reheat
- Oven: Spread wings on a baking tray. Bake at 350°F for 10–15 minutes.
- Air fryer: Reheat at 350°F for 5–7 minutes.
- Microwave: Use short intervals (30 seconds at a time), though the skin won’t be as crisp.
Homemade honey garlic chicken wings deliver a punch of sweet and savory flavor with satisfying crunch. With this method, you get crispy edges without the mess of frying and a sauce that clings to every bite. Adjust the level of heat, sweetness, or tanginess to make the wings your own.
Cooking them for game days, weeknight dinners, or gatherings never disappoints. Assemble your ingredients, follow these straightforward steps, and enjoy wings that are a little sticky, a lot savory, and truly crowd-pleasing.
Honey Garlic Chicken Wings
These honey garlic chicken wings are finger-lickin’ good. The sauce is sticky and sweet. It makes them absolutely irresistible.
Ingredients
- 1/4 tsp red pepper flakes, optional
- 2 lbs chicken wings
- 1 tbsp cornstarch
- Cooking spray
- 1/4 tsp black pepper
- 4 cloves garlic, minced
- 1/2 cup honey
- 1 tsp sesame seeds
- 1 tbsp fresh ginger, grated
- 1/4 cup water
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 cup soy sauce
- 1/2 cup all-purpose flour
Instructions
- Preheat the oven to 425°Fahrenheit. Line a large baking sheet with foil. Place a wire rack on top. Spray the rack with cooking spray.
- Pat the chicken wings dry with paper towels. In a large bowl, mix together the flour, garlic powder, salt, and pepper. Add the wings. Toss to coat evenly.
- Arrange the wings in a single layer on the prepared wire rack. Spray them lightly with cooking spray. Bake for 45-50 minutes. Flip the wings halfway through. Continue baking until they are crispy and golden brown.
- Meanwhile, make the sauce. In a small bowl, whisk together the cornstarch and water. Mix until smooth. Set aside.
- In a small saucepan, combine the honey, soy sauce, garlic, ginger, and red pepper flakes (if using). Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally.
- Stir the cornstarch slurry into the simmering sauce. Continue to simmer for 2-3 minutes. Stir frequently. Cook until the sauce thickens and coats the back of a spoon.
- Transfer the baked wings to a large, clean bowl. Pour the honey garlic sauce over top. Toss until evenly coated.
- Transfer the wings to a serving platter. Sprinkle with sesame seeds. Serve hot.
