Honey Garlic Chicken Wings – Enjoy the irresistible taste of our honey garlic chicken wings! With a crispy exterior and juicy interior, the wings are coated in a sticky sweet honey garlic sauce that will leave you wanting more. Perfect for game day, family dinner, or a cozy night in, these easy-to-make crispy chicken wings will hit the spot!
WHAT YOU NEED TO MAKE THIS RECIPE
- Chicken Wings: Two pounds of chicken wings will feed my family of four with leftovers, but you can adjust our recipe to feed a crowd. Make it easy on yourself and purchase chicken wings split into drums and flats. I usually buy uncooked chicken wings from Costco.
- Baking Powder: Baking powder, not baking soda, is necessary for crispy baked chicken wings.
- Spices: I keep it simple and only use salt, garlic powder, and paprika to flavor the wings; a little cayenne adds some heat to offset the sweetness in the sauce.
- Sauce: To make our honey garlic sauce recipe, saute garlic and ginger in olive oil. Then, add soy sauce, honey, and cayenne pepper.
- Scallions: Scallions or green onions add a nice peppery finish.
SUBSTITUTION AND VARIATIONS
A simple coating of salt, garlic powder, and smoked paprika is used to season the oven-baked chicken wings. This spice blend pairs well with the honey garlic wing sauce. Feel free to experiment and add other spices to enhance the flavor of the chicken to your liking.
- Red Pepper Flakes
- Jamaican Jerk Seasoning
- Dried Parsley
- Blackened Seasoning
- Slap Ya Mama Seasoning recipe
HOW TO MAKE HONEY GARLIC CHICKEN WINGS IN THE OVEN
The full recipe with measurements is in the recipe card below.
For the Chicken Wings:
Dry the chicken wings using a cloth to remove excess moisture. Next, line a rimmed baking sheet with aluminum foil and set a wire rack onto it.
Combine baking powder, garlic powder, salt, and paprika in a small bowl; pour the mixture over the chicken wings and toss them in a mixing bowl to coat.
Adjust the oven rack to the upper middle position and preheat the oven to 450°F (232°C).
Bake the wings for 20 minutes. Flip, and bake for 15-30 minutes, depending on the size of the wings; the safe cooking temperature for chicken is 165°F (73°C).
In the last 10 minutes, flip the wings often to ensure both sides have a nice golden brown skin.
For the Honey Garlic Sauce:
While the wings are cooking, warm one teaspoon of olive oil in a skillet; add the garlic and ginger and cook until aromatic, for about 1 minute.
Add the remaining ingredients for the sauce and warm on low for 2 minutes.
Let the wings cool for 10 minutes. Then, toss them in a mixing bowl with the honey garlic sauce and garnish with chopped scallions to serve.
EXPERT TIPS
- A wire rack allows air to move freely around the chicken wings so the heat can circulate on all sides. If you don’t have a wire rack, I recommend lining a rimmed baking sheet with parchment paper.
- Pat dry the wings to achieve a nice, crispy coating.
- Spread the chicken onto the baking sheet; crowding them causes the wings to steam instead of bake.
- Baking powder is alkaline, and pairing it with salt changes the acidity or pH of the skin, which helps the wings become crispy.
- Let the chicken wings rest after roasting them, allowing the wings to release moisture from the skin so they stay crispy.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these chicken favorites!
SERVING SUGGESTIONS
- Best Ranch Dressing Recipe
- Carrots and Celery, Air Fryer Brussel Sprouts, Corn on the Cob, Onion Rings, Air Fryer Zucchini and Squash
- Vinegar Coleslaw
- Jalapeño Poppers
- Corn Bread
- Air Fryer Hassleback Potatoes, Twice Baked Potatoes, Healthy Potato Salad, Roasted Potatoes, French Fries, Air Fryer Sweet Potatoes, Southern Potato Salad, French Fries
- Southern Mac and Cheese
- Avocado Cucumber Tomato Salad, Caesar Salad
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store crispy baked chicken wings in an airtight container; they will keep for 3-4 days.
- Freeze – Once the wings have cooled, transfer them to a freezer-safe container or bag for storage. Honey garlic chicken wings will keep for up to 4 months.
- Thaw – Before serving, defrost it in the refrigerator overnight.
- Reheat – Warm leftovers in the oven for 15 minutes at 350°F (176°C).
- Repurpose – Debone the leftover wings and use them as a topping for a salad or filling for a sandwich.
FREQUENTLY ASKED QUESTIONS
What’s in honey garlic chicken wings?
Our crispy baked chicken wings are drenched in a sticky honey garlic sauce made up of fresh garlic and ginger, honey, soy sauce, and cayenne.
Is it better to sauce wings before or after baking?
Most oven-baked chicken wings are tossed in sauce after cooking, which means the skin needs to be crisp to soak up all the sauce.
Are honey garlic chicken wings gluten free?
These wings contain gluten. However, by using liquid aminos or coconut aminos instead of soy sauce, they can be made gluten-free.
MORE APPETIZER RECIPES:
- Air Fryer Buffalo Chicken Tenders
- Tandoori Chicken Tikka
- Buffalo Chicken Crust Pizza
- Crispy Cauliflower Bites
Did you try this recipe? I would love to hear your feedback. Consider rating the recipe and leave a comment below.
Honey Garlic Chicken Wings
- Small Bowl
For the Chicken Wings:
- 2 pounds chicken wings
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Honey Garlic Sauce:
- 1 teaspoon olive oil
- ⅓ cup honey
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- ½ – inch fresh ginger, minced (about 1 tablespoon)
- ¼ teaspoon cayenne pepper
- 2 scallions, thinly sliced, for garnish
For the Chicken Wings:
- Dry the chicken wings using a cloth to remove excess moisture. Next, line a rimmed baking sheet with aluminum foil and set a wire rack onto it.
- Combine baking powder, garlic powder, salt, and paprika in a small bowl; pour the mixture over the chicken wings and toss them in a mixing bowl to coat.
- Adjust the oven rack to the upper middle position and preheat the oven to 450°F (232°C).
- Bake the wings for 20 minutes. Flip, and bake for 15-30 minutes, depending on the size of the wings; the safe cooking temperature for chicken is 165°F (73°C). In the last 10 minutes, flip the wings often to ensure both sides have a nice golden brown skin.
For the Honey Garlic Sauce:
- While the wings are cooking, warm one teaspoon of olive oil in a skillet; add the garlic and ginger and cook until aromatic, for about 1 minute. Add the remaining ingredients for the sauce and warm on low for 2 minutes.
- Let the wings cool for 10 minutes. Then, toss them in a mixing bowl with the honey garlic sauce and garnish with chopped scallions to serve.
- A wire rack allows air to move freely around the chicken wings so the heat can circulate on all sides. If you don’t have a wire rack, I recommend lining a rimmed baking sheet with parchment paper.
- Pat dry the wings to achieve a nice, crispy coating.
- Spread the chicken onto the baking sheet; crowding them causes the wings to steam instead of bake.
- Baking powder is alkaline, and pairing it with salt changes the acidity or pH of the skin, which helps the wings become crispy.
- Let the chicken wings rest after roasting them, allowing the wings to release moisture from the skin so they stay crispy.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Ainee
Monday 13th of February 2023
We made these for the super bowl. They were just as promised! Crispy, flavorful and moist. Even the kids loved them!
Tressa Jamil
Monday 13th of February 2023
They are sweet and savory so they are perfect for all ages. I am so glad your family enjoyed them.