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Honey Garlic Chicken Wings Recipe

Crispy, sticky, and packed with sweet, salty, and zesty flavors, these Honey Garlic Chicken Wings are perfect for a party or a delightful weeknight treat. Easily prepared in the oven or air fryer, they’re sure to be a hit!
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

Ingredients

For the Wings:

  • 2-1/2 pounds split chicken wings wings and drumettes, often labeled "party wings"
  • 1 teaspoon kosher or fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 cup cornstarch
  • 1/2 teaspoon freshly-ground black pepper
  • 2 tablespoons vegetable oil or other high-heat, neutral-flavored oil

For the Sauce:

  • 1/2 cup honey
  • 1/4 cup soy sauce reduced sodium recommended
  • 1 teaspoon cornstarch
  • 4 large garlic cloves minced (approximately 1 tablespoon)
  • 1/4 cup water
  • 1/2 tablespoon finely-grated fresh ginger
  • 1/4 teaspoon crushed red pepper flakes optional, for a hint of spice

For Serving:

  • 1 scallion thinly sliced
  • 1/2 tablespoon toasted sesame seeds

Instructions

Prepare the Wings:

  • Thoroughly dry the chicken wings using paper towels, then place them in a large mixing bowl or a resealable plastic bag. Sprinkle them with cornstarch, garlic powder, salt, and pepper. Mix thoroughly with a spatula or shake the sealed bag until the wings are evenly coated.

Bake the Wings:

  • Preheat the oven to 425°F, positioning racks in the upper-middle and lower-middle slots. Line two sheet pans with foil, then layer parchment paper over the foil.
  • Distribute the wings evenly between the prepared pans, ensuring space around each piece for proper crisping. Lightly brush the tops with vegetable oil. Bake for 35-45 minutes, flipping the wings halfway through and rotating the pans to ensure even cooking.

Prepare the Sauce:

  • While the wings bake, combine honey, soy sauce, water, minced garlic, grated ginger, and cornstarch in a saucepan. Bring the mixture to a gentle boil over medium heat. Lower the heat and simmer, stirring frequently, for about 8 minutes until the sauce thickens enough to coat the back of a spoon.

Glaze and Finish the Wings:

  • Once the wings are baked, transfer them to a large bowl using tongs. Toss the wings with the prepared sauce until they are fully coated. Return them to the baking sheets and brush any remaining sauce over the tops.
  • Bake for an additional 5 minutes, then flip and baste again. Continue baking for another 4-5 minutes until the glaze is caramelized. Keep a close eye on the wings to avoid burning.

Serve:

  • Transfer the finished wings to a serving platter. Garnish with sesame seeds and sliced scallions. Serve hot with plenty of napkins for a finger-licking experience.

Notes

  • Internal Temperature: Chicken wings are safe to eat when they reach an internal temperature of 165°F. For the best texture, aim for 185-200°F.
  • Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat at 350°F in an oven or air fryer until warmed through, ensuring an internal temperature of at least 165°F.