These delicious Sweet and Sticky Honey Garlic Chicken Wings are the best ever. Even though they're baked, not fried, they're super crispy. They make the perfect party appetizer or even an easy dinner recipe. You will love them!
“Make sure you take good pictures cause everyone needs to make these.”
That's what I was told after sharing a ‘sneak peak' before I started snapping pics. After the pictures had been taken and the wings were fair game what I heard sounded more like this:
“OMG these are the best wings ever. Holy damn woman, what did you do to these wings? These are the best wings I've ever had!”
And on and on it went. No lie. All I heard for the next 10 minutes were grunts, moans, slurps and excessive use of superlatives.
In the end, all that was left were the cleanest bones you've ever seen. I almost posted a picture of the so-clean-they-looked-fake bones, but luckily for all of us I came to my senses and realized you probably don't want to see a picture of my food scraps. What was I thinking?
I must have been experiencing a little honey garlic chicken wings delirium.
If you're wondering what makes these so frickin' good, let me tell you:
- They're super crispy, even though they're BAKED. Say whaaaa? Yep, you heard that right. Crispy. Baked. Oh ya.
- They're smothered in the most delicious sweet, garlicky sauce there ever has been. Ever. Ya, baby!
- Crispy wings + delicious sauce = best honey garlic chicken wings EVER!
Getting crispy baked chicken wings is easier than you might think. Here's what I do to create restaurant-style crispy wings in my oven:
- Turn the oven to 400 degrees. You want it hot, but not so hot it will burn the wings.
- Use parchment paper or a silicone baking mat. This is super important as it prevents the wings from sticking to the pan. Stuck on wings means you leave the crispiness on the pan. →Insert sad face ←
- Coat them with oil. I know that the skin is full of fat, but don't skip this step. Fat renders fat. You need the fat in the skin to ‘melt' so that the skin turns crispy.
- Keep these in the oven until they're nice and crispy. Don't worry about overcooking the chicken, it will be amazing.
Now can we just stop everything we're doing for a minute and look at all the crispy skin and sticky fingers going on here …
If you make these Honey Garlic Chicken Wings make sure to snap a pic and tag #theendlessmeal on Instagram, so I can like and comment on your photos. I love seeing what you guys create!
- 2 lb. chicken wings
- 1 teaspoon sesame oil
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- Cilantro and sesame seeds, for garnish
- ⅓ cup honey
- 2 tablespoons soy sauce (or sub coco aminos for paleo)
- 1 tablespoon finely grated ginger
- 2 large garlic cloves, very finely minced
- ½ teaspoon sesame oil
- ⅛-1/4 teaspoon chili flakes
- Preheat the oven to 400 degrees. Line a baking tray with parchment paper.
- Place the chicken wings in a large bowl and toss them with the 1 teaspoon of sesame oil, sea salt, and pepper. Place them on the prepared baking tray and put them in the oven for 35-40 minutes, or until they are crispy.
- While the chicken wings are baking, make the glaze. Add all the glaze ingredients to a small frying pan over medium-high heat. Boil rapidly for 3-4 minutes, or until the glaze has reduced to ⅓ cup. Remove from the heat.
- Once the chicken wings are crispy remove them from the oven and toss them with the glaze. Sprinkle some cilantro and toasted sesame seeds over top and serve immediately.
More delicious party appetizers:
Sticky Thai Peanut Chicken Wings
Chunky Grilled Guacamole
The Best Bacon Jam
Baked Sriracha Buffalo Wings
Chimichurri Steak Bites
Crispy Eggplant Fries with Chipotle Aioli
Lemon Whipped Ricotta with Cranberry Honey
Chorizo Stuffed Mushroom Caps
Red Wine Chorizo Bites
Sweet Hoisin Meatballs
Kristen Stevens
Latest posts by Kristen Stevens (see all)
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Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
OMG!!!! Delicious!!! The Best Honey Garlic Wings Ever!!!!! Including restaurants!!! Crispy, Chewy, Sticky!!!!!
Simple amazing recipe; Love it!!! I used maple syrup cuz I didn’t have honey. I also doubled the garlic and ginger cuz there my Fav spices. Outcome … i also used a wire rack vs parchment paper. I’ll be making these monthly I’m sure.
I’m so happy to hear you like these!! Hooray!!
Hi, thanks for this recipe. My family has really enjoyed these wings, my 2.5 yr old son especially loves the honey garlic sauce. At first I was a bit disappointed to have an extra step in reducing the sauce (and an extra dish to wash), but it is totally worth it. It also keeps the wings really hot.
One addition that I’d suggest to make these even better is to add a tiny bit of baking powder to coat the chicken wings before putting it in the oven. It really makes them crispy. 1 tbsp per kg max. And make sure it’s baking powder – not soda.
I usually read the reviews but never submit them myself, but I wanted to thank you for this recipe and share the baking powder tip as well. Hurray for the Internet and for good cooks! 🙂
Katherine
I’m so happy that it was a winner! It’s a big compliment to hear that your 2.5 year old loved them, too. 🙂
I haven’t tried the baking powder trick before, but you’ve convinced me to give it a go next time I make wings!
HOLY CRAP…I know I’m essentially stalking you right now if you look at instagram posts of the recipes I’m making Lololol…but I made these tonight, and OH MYLANTA….they are friggin awesome
Oh I love it! Feel free to stalk away, girl!! 🙂
I don’t like ginger and I don’t have any sesame oil can I still make it ? Would it still turn out good?
Absolutely!
Hey! These look great, my husband’s favorite at restaurants and I wanna make him some this weekend 🙂 which kind of soy did you use? Mushroom or dipping (Chinese or Japanese?) also will the flavor be compromised if I opt out of ginger? Thanks!
I used Kikkoman’s (Japanese) soy sauce in the recipe. If you’re not a fan of ginger do leave it out. It will still be delicious!
Awesome, thank you!
OH MY…I’ve never made chicken wings before and I have now made these twice (and will make them many more times again). They are FINGER-LICKIN’ GOOD. Thank you!!! Do you have a similar recipe for bbq flavour?
I’m so happy you like them!! Have you tried these Buffalo Sriracha Wings? https://www.theendlessmeal.com/baked-sriracha-buffalo-wings/
I’m planning another wing recipe for the end of the month, too. Keep an eye out for it!
I’m really excited to make this, but the only chicken wings I could buy were frozen. The package says they can be baked without thawing first. Do you think this is okay or would you recommend thawing first for extra crispy goodness? Thanks.
I haven’t tried it from frozen, so I can’t say for sure if they would crisp the same. I would probably defrost the chicken in cold water first, if you have the time. The wings shouldn’t take too long to unthaw in cold water. 🙂
Hi Kristen,
First of all thanks a ton for such an easy, non-complicated and wonderful recipe!
I made this last night and it was sure-shot winner! This would be a regular from now on at our home.
Here is my blog post: http://www.cheontheroad.com/2015/11/sticky-honey-garlic-chicken-wings/
Would also post on Instagram with the tag mentioned by you 🙂
Cheers,
Nishant
You’re so welcome! It’s one of my favourite recipes, too. 🙂
Hi Kristen- it’s always great to encounter another Vancouverite while browing recipes online! These wings were perfect. I love baked wings so much, it’s hard to believe I ever thought frying was necessary.
Hi Finn! It’s so nice to ‘meet’ you! I’ve been on your blog before and totally love it. I actually assumed you were from Portland, partly because of the Port part of your name, and partly because your blog oozes Portland coolness.
Totally with you on the baked wings. Why the hell did we ever fry them anyway? 🙂
Hi!
These look amazing! Could I use the same process with chicken tenders and have the same result?
Hi Kim,
I haven’t tried it with chicken tenders but my hunch is that they would dry out. If you decide to go for it (hey, you never know till you try it!) I’d love to hear the results. 🙂
You could always bake the tenders just until they’re cooked through then toss them in the same honey garlic sauce. It wouldn’t be quite the same but I bet it would still be delicious.
Made these last night. Oh my!!!!!!!!!!!! I never knew I could get wings that crispy without frying. Is one of the many delecious things about these wings. I didnt even want to share. I had to make myself stop eating them. Whoa these are some of the best wings I have ever had.
Thank you so much for your comment! I’m so happy to hear you loved then as much as I do!!!
These wings look sensational! I wouldn’t be able to stop myself from eating all of it. The skin looks so crispy and I’m loving the sticky sauce.
Thanks, Thao! They really are crazy delicious. 🙂
I love wings! Especially if they are super garlicky and loaded with sauce. Love that you baked these Kristen!
Me too! I can never help myself from over indulging when chicken wings are on the menu. 🙂
Kristen, these wings making me drool, BIG time! I wonder, how can I resist not trying them!!!
Thanks, Savita!
My weakness is sweet wings, and these are absolute perfection!
Mine too! Ever since I was a kid I’ve always gone for honey garlic. 🙂
These look unbelievably amazing! How do you think they would turn out if they were smoked first?
I bet they’d be extra awesome if they were smoked first! Do you have a smoker? I dream of having enough outdoor space to have one one day 🙂
I do, and it’s so much fun. The one I have is electric and is the size of a mini-fridge – http://amzn.to/1JoeUJi
I made some smoked wings for superbowl and they were great, but I would definitely try your sticky honey version next time.
I can’t deny that I’m at least a little bit jealous! I’d love to hear how they turn out after some time in the smoker. 🙂
Crispy, sticky, and garlic…YES! They look perfect!
Thanks, Rebecca! They really are so good! 🙂