Honey Garlic Chicken Wings
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These sweet and sticky honey garlic chicken wings are happiness in every bite. Even though they're baked, not fried, they're super crispy. They make the perfect party appetizer or even an easy dinner recipe.
Next up on your chicken wing quest should be these sticky Thai peanut chicken wings, these spicy sriracha buffalo wings, or these salt and pepper chicken wings!
Chicken wings are one of those things that are simply delicious. You know a good time is unfolding when there are chicken wings on the table. And now with this honey garlic chicken wing recipe, you can make them (just as good as the restaurants) in your own home!
Ingredients notes
For the chicken wings:
- Chicken wings: The main ingredient for this dish, you'll need 2 lb. You can use either wings, drummets, or a mix!
- Sesame oil: You'll toss the chicken wings in sesame oil before putting them in the oven to help them crisp up and give them great flavor.
- Sea salt and black pepper: Use 1 teaspoon salt and Ā½ teaspoon black pepper to season the chicken wings.
- Cilantro and sesame seeds: these are optional to serve, but adding a garnish like cilantro and sesame seeds will definitely make this dish feel restaurant-quality!
For the glaze:
- Honey: Sticky, sweet, and really just wonderful. At ā of a cup, this will form the base of your glaze.
- Soy sauce:Ā This will add a rich, salty flavor to the glaze. You can use low-sodium soy sauce or tamari as alternatives.
- Ginger and garlic cloves: BFFs in the kitchen, ginger and garlic add some warmth and zing. Use finely grated ginger and finely minced garlic for this recipe.
- Sesame oil: This nutty flavor will balance some of the sweetness.
- Chili flakes: This will provide heat, but if you don't have any at home you can substitute with red pepper flakes. Start by adding a pinch and adjust to your liking.
How to make honey garlic chicken wings
- Prepare: Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Put the chicken wings in a bowl and toss them with sesame oil, sea salt, and pepper.
- Bake the chicken wings: Pop the chicken wings onto the prepared baking sheet, leaving space between them. Bake them for 35-40 minutes, or until they are crispy.
- Make the glaze: Add all the glaze ingredients to a small pot over medium-high heat. Boil for 3-4 minutes, or until the glaze has reduced to ā cup.
- Coat the chicken wings: Once the chicken wings are crispy remove them from the oven and toss them with the glaze.
Expert tips to get crispy baked chicken wings
- Turn the oven to 400 degrees Fahrenheit. You want it hot, but not so hot it will burn the wings.
- UseĀ parchment paperĀ 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 (sad face).
- Coat them with oil. While the skin is full of fat, fat renders fat. You need the fat in the skin to āmelt' so that the skin turns crispy, so definitely don't skip the oil.
- Keep these in the oven until they're nice and crispy. Don't worry about overcooking the chicken, it will be amazing.
What to serve with honey garlic chicken wings
Oh boy, serving honey garlic chicken wings at any gathering is sure to gather a chorus of sounds of joy and delight. If you're wondering what goes well with these honey garlic chicken wings, here are some options that will shine alongside your sticky-sweet dish:
Recipe FAQs
Should I sauce the wings before or after baking?
For this recipe, you'll sauce them after you bake the chicken wings. Once they're nice and crispy, adding the sticky glaze will create that āfinger-licking goodā phenomenon.
What is honey garlic sauce made of?
The glaze for these chicken wings uses honey as the base for a sticky sweetness and adds 2 cloves of garlic to create that incredible honey-garlic combo. It also uses ginger, soy sauce, and sesame oil for an Asian-inspired taste. It's based on our popular honey garlic sauce!
How else can you cook chicken wings?
Besides baking them, you can grill them (try our grilled chicken wings) or you can air fry them.
More honey garlic recipes
Honey Garlic Chicken Wings Recipe
Ingredients
Chicken Wings
- 2 lb chicken wings
- 1 teaspoon sesame oil
- 1 teaspoon sea salt
- Ā½ teaspoon black pepper
- Cilantro and sesame seeds (to serve)
The Glaze
- ā cup honey
- 2 tablespoons soy sauce (gluten-free if needed)
- 1 tablespoon finely grated ginger
- 2 large garlic cloves (very finely minced)
- Ā½ teaspoon sesame oil
- Ā¼ teaspoon chili flakes
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the chicken wings in a large bowl and toss them with sesame oil, sea salt, and pepper.2 lb chicken wings, 1 teaspoon sesame oil, 1 teaspoon sea salt, Ā½ teaspoon black pepper
- Transfer the chicken wings to the prepared baking sheet, making sure there is space between them. Bake them 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 pot over medium-high heat. Boil rapidly for 3-4 minutes, or until the glaze has reduced to ā cup. Remove the pot from the heat.ā cup honey, 2 tablespoons soy sauce, 1 tablespoon finely grated ginger, 2 large garlic cloves, Ā½ teaspoon sesame oil, Ā¼ teaspoon chili flakes
- 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 the top and serve immediately.Cilantro and sesame seeds
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our appetizer recipes!
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! š
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. š
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!! š
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 š 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. š
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 š
Cheers,
Nishant
You’re so welcome! It’s one of my favourite recipes, too. š
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? š
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. š
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. š
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 š
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. š
Crispy, sticky, and garlic…YES! They look perfect!
Thanks, Rebecca! They really are so good! š