These sweet and sticky honey garlic chicken wings are the perfect appetizer or finger food for any party or sports event; they are a delicious treat for any occasion.
Crispy honey garlic chicken wings are a popular and delicious dish that is impossible to resist!
This recipe for chicken wings with honey and garlic is made in two easy steps. First, you will bake the slightly seasoned wings until theyโre crispy, and then you will toss them in a thick, sweet, savory sauce with honey, garlic, soy sauce, and lemon juice.
Check out more Asian-flavored wings: Crispy Salt and Pepper Wings and Sweet and Spicy Wings.
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Recipe ingredients
Chicken wings typically consist of the wingette (the smaller section) and the drumette (the meatier section), connected by a small bone.
- 2.5 lbs (1100 g) - about 12-14 whole wings or 24-28 split or party wings. If all you have are whole pieces, you can easily cut them in half.
Honey helps create a sticky glaze when cooked, and garlic gives the dish its distinct flavor. Try these Soy Garlic Wings with honey, too.
See the recipe card for full information on ingredients and quantities.
How to make honey garlic wings?
Preparations: Preheat the oven, line a large baking sheet with parchment paper or aluminum foil, and place a wire rack on top.
Divide the wings into wingettes and drumettes if they are not already cut (See Expert Tips).
Chicken wings:
Step #1: Place the dried, oiled, and seasoned wings on the prepared baking sheet in a single layer.
Step #1: Bake them for 35 minutes, flipping after 20 minutes. They should be crispy and cooked through.
Make the honey garlic sauce during the last 15-20 minutes of baking.
Step #3: Whisk the sauce ingredients in a small saucepan, bring to a light boil, and simmer while often whisking, for 4-5 minutes or until a bit thicker. Allow the sauce to cool for 5 to 10 minutes.
Step #4: Pour the wing sauce into a large bowl. Add the hot wings and toss well to coat them with the sauce. The sauce will thicken more during tossing, coating the chicken pieces nicely.
How to split whole chicken wings?
Place one wing on a stable cutting board (place a kitchen towel underneath to make it stable). Hold the drumette in your hand and stretch the joint open. Cut through the joint; you should not encounter resistance.
If there is any, move the knife a little to the right or left until you find the right place to go through the skin and between the bones.
If the wings still have the tips on, remove those, too (use them to make chicken stock).
Recipe FAQs
Use an instant-read thermometer or pull the meat off the bone of one larger piece; the meat should be white, and no pink is allowed.
The internal temperature should be 75ยฐC/ 165ยฐF.
Yes, prepare it and store it in the refrigerator. Reheat the homemade sauce before using it to toss the cooked chicken wings.
Yes, you can use the honey garlic sauce with other cuts of chicken, such as drumsticks or chicken thighs. The sauce can also be used with other meats like pork or tofu for a vegetarian option.
How to store and reheat?
Refrigerate any leftover wings in an airtight container for 3-4 days.
Freeze them for up to 3 months in an airtight container or freezer bag. Defrost them in the fridge and reheat them before serving.
Reheat in the preheated oven at 350ยฐF/ 180ยฐC for 10-15 minutes or until hot.
Air fryer: Reheat for about 3 minutes or until hot.
Reheating in the microwave will make the skin floppy.
How to serve?
Appetizer: The honey garlic ginger chicken wings will serve about 8. They donโt require any dipping sauce; they have enough flavor already. Serve them on an appetizer plate with fresh vegetables like cherry tomatoes, celery sticks, bell peppers, carrots, kohlrabi sticks, etc.
As a main dish, they will serve about 4. Serve them with Air Fryer Frozen Potato Wedges or fries, Air Fryer Sweet Potatoes, Romanian mac and cheese, Coleslaw for Burgers, or green salad with yogurt dressing or vinaigrette.
Honey Garlic Chicken Wings
Equipment
- Baking sheet
- Wire rack Note 1
- Small saucepan
- Large bowl Note 2
Ingredients
Chicken wings:
- 2.5 lbs chicken wings Note 3
- 1 tablespoon olive oil or vegetable oil
- ยฝ teaspoon fine sea salt
- ยผ teaspoon ground black pepper
Honey garlic sauce:
- 3 tablespoons honey
- 2 tablespoons dark soy sauce Note 4
- 1 ยฝ tablespoons soft brown sugar
- 3 large garlic cloves grated
- 3 tablespoons lemon juice
- 2 tablespoons water cold
- ยผ teaspoon red pepper flakes optional optional, for a bit of heat
- ยผ teaspoon ground black pepper
- ยฝ teaspoon cornstarch
Instructions
Chicken wings:
- Preheat the oven to 430ยฐF/ 220ยฐC. Line a baking sheet with parchment paper or aluminum foil, and place a wire rack on top.
- Chicken wings: Divide them into wingettes and drumettes if they still need to be cut (Note 4). Dry them well with paper towels and place them in a large bowl. Add the oil, salt, and pepper, and rub the pieces well to coat them all over. 2.5 lbs chicken wings + 1 tablespoon olive oil + ยฝ teaspoon fine sea salt + ยผ teaspoon ground black pepper
- Bake the chicken wings in the preheated oven for 35 minutes, flipping after 20 minutes. They should be crispy and cooked through (Note 5).
Honey garlic sauce:
- Make the honey garlic sauce during the last 15-20 minutes of baking.
- Simmer sauce: Place honey, soy sauce, grated garlic cloves, lemon juice, water, brown sugar, red pepper flakes, salt, pepper, and cornstarch in a small saucepan. Whisk well, bring to a light boil, and simmer while often whisking, for 4-5 minutes or until a bit thicker. Allow the sauce to cool for 5 to 10 minutes. 3 tablespoons honey + 2 tablespoons dark soy sauce + 1 ยฝ tablespoons soft brown sugar + 3 large garlic cloves + 3 tablespoons lemon juice + 2 tablespoons water + ยผ teaspoon red pepper flakes optional + ยผ teaspoon ground black pepper + ยฝ teaspoon cornstarch
- Pour the sauce into a large bowl (if you use the same bowl as before, make sure you wash it well before adding the sauce and the cooked wings).
- Add the baked wings and toss well to coat them with the sauce. The sauce will thicken more during tossing, coating the chicken wings nicely.
- Allow the wings to rest for a few minutes before serving.
Notes
- Use a wire rack if you have one. Parchment paper works fine, but using a rack is better because it allows the air to circulate around the chicken wings.
- Bowl: If using the bowl for holding the raw wings and then the cooked wings, wash it very well after using it the first time.
- Chicken wings: 2.5 lbs (1100 g) are about 12-14 whole or 24-28 split or party wings. If all you have are whole pieces, you can easily cut them in two.
- Soy sauce: Both regular and dark soy sauce can be used. The regular soy sauce brings a salty umami flavor, while dark soy sauce adds a richer, caramelized color and enhances the overall depth of the dish.
- Split the wings: Place one wing on a stable cutting board. Hold the drumette in your hand and stretch the joint open. Cut through the joint; you should not encounter resistance. If there is any, move the knife a little on the right or left until you find the right place to go through the skin and between the bones. Remove the tips, too, if they are still attached.
- The exact cooking time can vary based on factors such as the size of the wings and the efficiency of your oven. Monitor the wings closely to achieve your desired level of crispiness and ensure they are cooked through.
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