Baked Honey Garlic Chicken Wings

These baked honey garlic chicken wings are sweet, savory, and sticky—coated in a rich glaze made from garlic, soy sauce, and honey. Oven-baked until golden and caramelized, they’re a crowd-pleasing appetizer or main dish.

Why You’ll Love This Recipe

• Sticky, flavorful glaze with a balance of sweet and savory.

• No frying—these wings are baked to perfection.

• Perfect for game day, parties, or casual dinners.

• Easy to make with simple pantry ingredients.

• Kid-friendly and great for sharing.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken wings (split into flats and drumettes)

• Olive oil or vegetable oil

• Salt and pepper

• Garlic (freshly minced)

• Soy sauce

• Honey

• Brown sugar (optional, for deeper sweetness)

• Rice vinegar or apple cider vinegar

• Cornstarch + water (for slurry)

• Optional garnish: green onions, sesame seeds, red chili flakes

Directions

1. Preheat oven to 220 °C (425 °F). Line a baking tray with parchment paper or foil and place a wire rack on top.

2. Pat wings dry with paper towels, then toss with oil, salt, and pepper.

3. Arrange wings in a single layer on the rack and bake for 40–45 minutes, flipping halfway through, until golden and crispy.

4. While wings bake, prepare the sauce: in a small saucepan, combine soy sauce, honey, garlic, sugar (if using), and vinegar. Simmer over medium heat until slightly reduced.

5. In a separate bowl, whisk cornstarch with water, then stir into the sauce and cook until thickened. Remove from heat.

6. Once wings are baked, toss them in the warm honey garlic sauce until well-coated.

7. Serve immediately, garnished with sesame seeds and green onions if desired.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 45 minutes
Total time: ~55 minutes

Variations

• Add sriracha or chili flakes for a spicy twist.

• Use maple syrup instead of honey for a different sweetness profile.

• Make it gluten-free by using tamari instead of soy sauce.

• Add grated ginger for a more aromatic sauce.

Storage / Reheating

Store in the refrigerator in an airtight container for up to 3 days.
To reheat: bake in a preheated oven at 180 °C (350 °F) for 10–15 minutes until warmed through. Avoid microwaving to preserve texture.

FAQs

Can I make the sauce in advance?

Yes. Store the sauce in the refrigerator for up to 5 days and reheat gently before tossing with wings.

Are these wings spicy?

No, but you can add spice by including chili flakes or hot sauce in the glaze.

Can I use frozen wings?

Yes, but thaw them completely and pat them dry before baking.

How do I make the wings extra crispy?

Dry the wings well and bake on a wire rack at high heat. You can also coat them lightly with baking powder before baking.

Is it better to toss the wings in the sauce before or after baking?

Always toss after baking for maximum crispiness and best texture.

Can I grill these wings instead?

Yes. Grill on medium heat until fully cooked, then toss with the sauce before serving.

Can I double the sauce?

Absolutely. If you like your wings extra saucy, doubling the sauce is a great idea.

What should I serve these wings with?

Serve with steamed rice, coleslaw, roasted vegetables, or as part of a larger appetizer spread.

Are these wings gluten-free?

They can be if you use gluten-free soy sauce or tamari and ensure all other ingredients are GF-certified.

Can I use boneless chicken instead?

Yes. Boneless thighs or tenders work well—just reduce baking time accordingly.

Conclusion

These baked honey garlic chicken wings are sticky, savory, and irresistible. Perfect for any gathering or easy dinner, they deliver big flavor with minimal fuss—all without frying. Make a batch, and watch them disappear.

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