Honey Garlic Chicken Wings

These easy honey garlic chicken wings are baked until crispy and then tossed in a sticky savory-sweet sauce. Great for a game day appetizer or as a meal in itself!

This sticky glaze is a match for grilled wings, too! Cook them over the fire and brush on the honey garlic sauce toward the end.

Why this recipe works

Honey garlic chicken wings are baked in the oven which means no oily mess to clean up after frying. The garlic-honey-soy sauce comes together quickly in a saucepan and adds layers of flavor.

Chicken wings make the perfect vehicle for this kind of sauce, but you can even transform it into a honey garlic marinade and toss it into chicken stir-fry.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – You will need 4 pounds of skin on chicken wings cut into drumettes and flats. To do so, use a sharp knife to slice through the joint that connects the two.

SAUCE – The sauce is made with soy sauce, white wine vinegar, minced garlic, brown sugar, and honey which is then thickened with a slurry of cornstarch and water.

How to Make Honey Garlic Chicken Wings

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 425 F.
2. Line a large baking sheet with foil. Place a wire rack on top of the baking sheet.
3. Place wings in a large bowl.
4. In a small bowl, combine olive oil, garlic salt, and pepper.
5. Pour oil mixture onto the wings. Using gloved hands, toss to coat all the wings.
6. Place wings on the wire rack over a baking sheet. Bake in preheated oven for 35-40 minutes.
7. While wings are cooking combine all the sauce ingredients, except the cornstarch and water, in a medium saucepan. Place over medium-high heat and bring to a gentle boil.
8. Make a slurry from the cornstarch and water and pour it into the saucepan, whisking occasionally until the sauce begins to thicken. Remove from heat.
9. When wings come out of the oven, use tongs to place a few at a time into the saucepan with the sauce. Coat each wing and place them back on the rack over the baking sheet. Repeat for all wings.
10. Place the pan of sauce-coated wings back into the oven for another 15 minutes.

Frequently Asked Questions & Expert Tips

Yes, absolutely! In fact, we have recipes for both honey garlic chicken breast and honey garlic chicken thighs as well for you to refer to.

Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.

All parts of the chicken (legs, wings, thighs, breasts) are considered done when they reach an internal temperature of 165F on an instant-read thermometer inserted into the thickest portion of the meat. Try not to let the thermometer touch the bone.

Serving Suggestions

You will have honey garlic chicken wing sauce left over, which is perfect for brushing on the finished wings or to use as a dipping sauce on the side. Optionally garnish the wings with chopped parsley, sesame seeds, or sliced green onions.

If desired, you can serve them with ranch or bleu cheese as well as celery sticks and carrots. Enjoy!

More Chicken Wing Recipes

• Spicy Wings
• Fried Chicken Wings
• Korean Fried Chicken
• Garlic Parmesan Wings
• Buffalo Chicken Wings
• Grilled Chicken Wings

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