Honey Garlic Chicken Wings – Savor the taste of our irresistible 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
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.
COOKING TIPS
- Use a Wire Rack: A wire rack helps ensure even cooking by allowing air to circulate around the chicken wings. If you don’t have a wire rack, line a baking sheet with parchment paper to achieve the same effect.
- Dry the Wings: Pat dry the wings to achieve a nice, crispy coating.
- Don’t Overcrowd: Ensure the chicken wings are spaced apart on the baking sheet. Crowded the wings result in steaming instead of baking.
- Baking Powder: The combination of baking powder and salt helps to achieve crispy chicken skin by altering its pH.
- Rest the Chicken: It’s important to let the chicken rest after baking. This helps the chicken dry out and release excess moisture from the skin, leading to a better end result. Don’t skip this step.
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SERVING SUGGESTIONS
- Homemade Ranch Dressing
- Carrots and Celery, Air Fryer Brussel Sprouts, Corn on the Cob, Onion Rings
- 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 leftovers 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 6 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.
YOU SHOULD ALSO TRY:
- Air Fryer Buffalo Chicken Tender
- Tandoori Chicken Tikka
- Buffalo Chicken Crust Pizza
- Crispy Cauliflower Bites
- And more Appetizer favorites!
⭐️ Rate the Recipe
Feedback is Valuable – It helps us improve and update our recipes, so we can provide delicious meals you love. Consider leaving a comment or rating below the recipe card, and feel free to share your adaptations or ask any questions. We cannot wait to hear about what you’ve made.
Honey Garlic Chicken Wings
Equipment
- Small Bowl
Ingredients
For the Chicken Wings:
- 2 pounds chicken wings
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- avocado oil spray
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
Instructions
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.
Notes
- Use a Wire Rack: A wire rack helps ensure even cooking by allowing air to circulate around the chicken wings. If you don’t have a wire rack, line a baking sheet with parchment paper to achieve the same effect.
- Dry the Wings: Pat dry the wings to achieve a nice, crispy coating.
- Don’t Overcrowd: Ensure the chicken wings are spaced apart on the baking sheet. Crowded the wings result in steaming instead of baking.
- Baking Powder: The combination of baking powder and salt helps to achieve crispy chicken skin by altering its pH.
- Rest the Chicken: It’s important to let the chicken rest after baking. This helps the chicken dry out and release excess moisture from the skin, leading to a better end result. Don’t skip this step.
- 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.