Recipe Name: Honey Garlic Chicken Wings

These crispy baked honey garlic chicken wings are oven-baked until golden and tossed in a sticky, sweet-savory honey garlic sauce. Easy to prep, packed with flavor, and perfect for game day, parties, or a weeknight dinner.

Course Appetizer

Cuisine Asian inspired

Keyword baked honey garlic chicken wings, crispy baked chicken wings, honey garlic chicken wings, sticky honey garlic wings

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 155kcal

Equipment

Baking sheet
Aluminum foil or parchment paper
Oven-safe wire rack
Large mixing bowl
Small saucepan
Whisk or spoon
Tongs

Ingredients

For the wings:

2 lb 900 g chicken wings, separated into drumettes and wingettes
1 tablespoon aluminum-free baking powder
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
Green onions and sesame seeds for garnish (optional)

For the honey garlic sauce:

⅓ cup honey
¼ cup low-sodium soy sauce
5 –6 garlic cloves finely minced
2 tablespoons unsalted butter
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon cornstarch mixed with 1 tablespoon cold water

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place an oven-safe rack on top.
Pat the chicken wings very dry with paper towels and place them in a large bowl. In a small bowl, mix together the baking powder, salt, garlic powder, and black pepper. Toss the wings with the seasoning until evenly coated.
Arrange the wings skin-side up on the rack, leaving space between each piece. Bake for 40–45 minutes, flipping once halfway through, until crisp and evenly browned.
While the wings bake, make the sauce. In a small saucepan, combine the honey, soy sauce, garlic, butter, and vinegar. Bring to a gentle simmer and cook for 3–4 minutes, stirring frequently.
Stir in the cornstarch slurry and cook for another 30–60 seconds, until the sauce thickens enough to coat the back of a spoon.
Transfer the baked wings to a large bowl and toss with the honey garlic sauce until evenly coated.
Serve immediately, garnished with green onions and sesame seeds if desired.

Notes

Baking powder (not baking soda) is key for crispy oven-baked wings. Make sure it’s aluminum-free to avoid a metallic taste.
For extra crispy wings, let them rest uncovered in the fridge for 1–2 hours before baking.
You can adjust sweetness by reducing honey slightly or adding a splash of extra vinegar for more tang.
These wings are best served immediately, but leftovers can be reheated in the oven or air fryer to restore crispiness.

Nutrition