Crispy, sticky, and full of bold flavor, Honey Garlic Chicken Wings are a crowd-pleaser that combines the perfect balance of sweetness, savoriness, and a hint of spice. Whether you’re hosting a party or enjoying a casual night in, these wings will become a go-to favorite.
Perfectly caramelized and irresistibly tender, these wings are easy to prepare in your oven or air fryer. Tossed in a luscious honey garlic sauce, they’ll leave your taste buds craving more. Let’s get cooking!
Essential Ingredients for Honey Garlic Chicken Wings
For the Wings
- Chicken wings (2.5 lbs) – Split into drumettes and flats for even cooking and optimal crispiness.
- Cornstarch (1/4 cup) – Ensures a golden, crispy exterior.
- Garlic powder (1/2 tsp) – Adds depth to the seasoning.
- Kosher salt (1 tsp) – Enhances the natural flavors.
- Black pepper (1/2 tsp) – Provides a subtle kick.
- Vegetable oil (2 tbsp) – Aids in achieving a beautiful crisp texture.
For the Sauce
- Honey (1/2 cup) – The star ingredient, providing the perfect sweetness.
- Soy sauce (1/4 cup) – Balances the sweetness with a salty, umami note.
- Garlic (4 cloves, minced) – Infuses the sauce with aromatic richness.
- Fresh ginger (1/2 tbsp) – Adds a zesty warmth to the mix.
- Cornstarch (1 tsp) – Helps thicken the sauce to a glossy finish.
- Crushed red pepper flakes (1/4 tsp, optional) – Brings a gentle heat.
For Garnish
- Scallions (1) – Adds a fresh, vibrant touch.
- Sesame seeds (1/2 tbsp) – Complements the flavors with a nutty crunch.
How to Make Honey Garlic Chicken Wings
The Step-by-Step Process
- Prep the Wings: Coat the wings in cornstarch and spices for an irresistible crispy texture.
- Bake Until Crisp: Roast in a hot oven, flipping halfway through for even browning.
- Simmer the Sauce: Cook honey, soy sauce, garlic, and ginger until thick and glossy.
- Coat the Wings: Toss baked wings in the warm sauce, then caramelize in the oven for an irresistible finish.
- Garnish and Serve: Sprinkle with scallions and sesame seeds for that perfect final touch.
Tips for Perfect Honey Garlic Wings
For the crispiest wings, make sure they are thoroughly patted dry before coating with cornstarch. Baking on a wire rack over a sheet pan allows air to circulate around the wings, promoting even crisping. If using an air fryer, work in batches to prevent overcrowding, ensuring every piece gets that golden, crunchy exterior.
For a bolder flavor, let the wings marinate in the dry seasoning mix for 30 minutes before baking. Adding a splash of rice vinegar to the sauce can bring an extra tangy dimension, balancing the sweetness of the honey.
Storing and Reheating Your Wings
Leftover wings are just as delicious! Store them in an airtight container in the refrigerator for up to four days. To reheat, place in a 350°F oven or air fryer until heated through and slightly crisped. Be sure to warm to an internal temperature of 165°F for safe consumption.
Enjoy these irresistible Honey Garlic Chicken Wings as a showstopping appetizer, game-day snack, or main course with a side of fresh veggies.
Honey Garlic Chicken Wings Recipe
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.
