Few dishes bring a group together like a platter of honey garlic chicken wings. They’re that perfect blend of sweet, savory, and just a hint of heat. Whether for a party, weeknight dinner, or game-day treat, these wings hit every note. You’ll find crunch, juiciness, and a lacquered sauce that keeps everyone reaching for just one more.
This guide takes you from prepping raw chicken wings to pulling steaming, sticky, fragrant wings from your oven. Along the way, you’ll learn the little tricks that make all the difference—ensuring golden, crispy wings and a sauce with balanced depth. You’ll get options for customization, storage, and even side dish inspiration, so you can make this recipe your own.
Why Honey Garlic Chicken Wings Stand Out
Honey garlic wings stand apart for good reason. The combination of honey and garlic isn’t just tasty—it’s crave-worthy. Honey provides gentle sweetness. Garlic introduces a pleasing pungency that rings through each bite. Together, they create a glaze that clings to every curve of the wing.
You’ll notice familiar flavors at play. Soy sauce deepens the glaze with umami, ginger adds brightness, and a sprinkle of sesame seeds at the end yields visual appeal and nutty contrast. Each ingredient plays a role, making the finished wings layered and memorable.
These wings offer more than taste, though. They’re simple to prepare, easy to eat, and adaptable for any setting:
- Serve them as party snacks or the centerpiece of a casual meal.
- Adjust the heat (red pepper flakes, anyone?) or the sweetness to your liking.
- Double or halve the recipe for any group size.
Ingredients: A Closer Look
Before you start, gather your ingredients. This recipe relies on common kitchen staples. Each item brings something unique to the table.
Main Ingredients
| Ingredient | Function |
|---|---|
| Chicken wings | Meat base; crisp outside, juicy inside |
| All-purpose flour | Helps develop a golden, crunchy crust |
| Garlic powder | Early stage seasoning; adds depth to the wings |
| Salt and pepper | Balances flavors; pepper gives subtle heat |
| Cooking spray | Prevents sticking; aids browning |
Honey Garlic Sauce
| Ingredient | Role in Sauce |
|---|---|
| Honey | Main sweetness; forms thick, sticky consistency |
| Soy sauce | Adds salty, umami backbone |
| Garlic (fresh) | Infuses pungent, aromatic notes |
| Ginger (optional) | Adds warmth and slight spice |
| Red pepper flakes | (Optional) Introduces subtle heat |
| Cornstarch | Thickens the sauce for better coating |
| Water | Helps dissolve cornstarch for a smooth slurry |
Garnishes
- Sesame seeds: For texture and nutty flavor
- Chopped scallions or cilantro (optional): For color and freshness
Preparation: Step-by-Step Instructions
1. Prep the Wings
- Preheat oven to 425°F (218°C).
- Set a wire rack over a foil-lined baking sheet. The rack allows hot air to circulate, giving you crispier wings.
- Pat the chicken wings dry using paper towels. Removing excess moisture is crucial for browning and crisping.
2. Season and Coat
- Toss the wings in a large bowl with flour, garlic powder, salt, and black pepper. For even coverage, use your hands or a pair of tongs.
- Shake off any excess flour before placing each wing on the wire rack. Spread them out so every wing cooks evenly.
3. Bake
- Spray the wings lightly with cooking spray. This encourages a golden crust and helps prevent sticking.
- Slide the tray into the oven. Bake for 45–50 minutes. Flip the wings halfway through for even browning.
- Check for doneness: The wings should be crisp with an internal temperature of 165°F (74°C).
4. Prepare the Sauce
- While the wings bake, combine honey, soy sauce, minced garlic, grated ginger, and red pepper flakes (if using) in a small saucepan.
- Heat over medium, stirring often.
- In a separate bowl, stir together cornstarch and water until smooth (this is your slurry).
- Once the sauce begins to simmer, whisk in the slurry. Keep stirring for 2–3 minutes as the mixture thickens. The sauce should coat the back of a spoon.
5. Toss and Serve
- Move the baked wings to a clean bowl.
- Pour warm honey garlic sauce over the top and toss well to ensure all wings are fully coated. Use tongs for less mess.
- Arrange wings on a platter. Sprinkle with sesame seeds and garnish with scallions or cilantro for fresh color.
Pro Tips for Impressive Results
Making standout wings comes down to a few key tactics:
- Dry wings = crispier skin. Pat them well before breading.
- Single layer only. Overlapping wings leads to steaming, not crisping.
- Let the sauce thicken. A runny glaze won’t cling.
- Toss while hot. Warm wings and warm sauce form a beautiful, sticky union.
If you like a tangy edge, add a splash of rice vinegar to your sauce. For extra depth, a dash of five-spice powder or a squirt of sriracha can elevate the glaze.
Flavor Variations and Substitutions
- No honey? Try maple syrup or agave. Each brings a slightly different profile.
- Allergic to soy? Coconut aminos deliver similar umami.
- Craving crunch? Fry the wings instead, or use a blend of flour and cornstarch.
For bolder flavors, experiment with toasted sesame oil, a touch of hoisin, or even fresh orange zest. Don’t hesitate to adapt—part of the fun is making the wings match your preferences.
Serving Suggestions
These wings fit in just about anywhere, but pairing them with the right sides turns a simple snack into a crowd-pleasing meal.
Perfect Pairings
- Crisp green salads level out the richness.
- Steamed white or brown rice soaks up any extra sauce.
- Crunchy veggies—think celery sticks, sliced cucumbers, or carrot fries—add freshness.
Looking for dipping action? Whip up a quick ranch, blue cheese, or yogurt-based dip for a cool counterpoint.
Storing and Reheating Leftovers
Chicken wings keep well for a couple of days, provided you store them right. Here’s how to keep them fresh and tasty:
- Store: Let wings cool completely before transferring to an airtight container. Refrigerate up to 4 days.
- Freeze: Lay the cooled wings in a single layer on a tray and freeze until solid. Move them to freezer bags or containers and freeze for up to 3 months.
- Reheat: Bake at 350°F (177°C) for 10–15 minutes. If using a microwave, heat in short intervals to avoid toughness.
The sauce may thicken further after refrigeration. For saucy wings, drizzle with warm honey or toss with a bit of fresh sauce before serving.
Frequently Asked Questions
Can I make these wings ahead of time?
Absolutely. Bake and cooldown your wings, then hold back on the final toss with sauce until you’re ready to serve. Reheat, coat with fresh sauce, and finish with garnishes.
Are baked wings really as crispy as fried?
Baking with a wire rack and high heat gives you surprisingly crisp skin. For even more crunch, add a teaspoon of baking powder to the coating.
What’s the best way to portion wings for a party?
Count on five to six wings per person for an appetizer, eight to ten if they’re the main event. Double (or triple) the recipe as needed.
The Final Word
Honey garlic chicken wings are a staple for good reason—they’re flavorful, simple, and always a hit. This recipe balances ease with taste, and the steps are straightforward enough for new cooks and seasoned pros alike. Tweak the sweetness or spice, add your favorite sides, and let your kitchen fill with the smell of sizzling wings and garlicky sauce. The satisfaction lies not just in that first sticky bite, but also in seeing an empty platter at the end of the meal.
Honey Garlic Chicken Wings
These honey garlic chicken wings are finger-lickin’ good! The sauce is sticky and sweet. That makes them absolutely irresistible.
Ingredients
- Cooking spray
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1/4 cup water
- 1 tsp sesame seeds
- 1/2 tsp salt
- 1/4 tsp red pepper flakes, optional
- 1/2 cup all-purpose flour
- 1/4 tsp black pepper
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 lbs chicken wings
- 1/2 cup honey
- 1 tbsp fresh ginger, grated
Instructions
- Preheat the oven to 425°Fahrenheit. Line a large baking sheet with foil and 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 and toss to coat evenly.
- Arrange the wings in a single layer on the prepared wire rack. Spray lightly with cooking spray. Bake for 45-50 minutes, flipping halfway through, until crispy and golden brown.
- Meanwhile, make the sauce. In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
- In a small saucepan, combine the honey, soy sauce, garlic, ginger, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring occasionally.
- Stir the cornstarch slurry into the simmering sauce. Continue to simmer for 2-3 minutes, stirring frequently, 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 and toss until evenly coated.
- Transfer the wings to a serving platter. Sprinkle with sesame seeds. Serve hot.