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Honey garlic chicken wings in a serving dish and garnished with scallions.

Honey Garlic Chicken Wings

Tressa Jamil
Enjoy the irresistible taste of our honey garlic chicken wings- they are crispy, juicy, and coated in a sticky sweet honey garlic sauce.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Dinner, Main Course
Cuisine American
Servings 6 Servings
Calories 413 kcal
Equipment
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
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
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. 
Nutrition Disclosure: 
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 413 kcal | Carbohydrates: 19 g | Protein: 28 g | Fat: 25 g | Sodium: 1211 mg | Fiber: 1 g | Sugar: 16 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!