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 combines the savory flavors of chicken wings with the sweetness of honey and the pungency of garlic. Combining the two ingredients creates a mouthwatering taste that is hard 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 they’re crispy, and then you will toss them in a thick sweet, savory sauce with honey, garlic, soy sauce, and lemon juice.
The final result is a plate of mouthwatering honey garlic chicken wings with slightly crispy skin and tender meat inside. Check out more Asian-flavored wings: Gochujang Chicken Wings, Soy Garlic Chicken Wings, Crispy Salt and Pepper Wings, and Sweet and Spicy Wings.
- Chicken wings typically consist of the wingette (the smaller section) and the drumette (the meatier section), connected by a small bone. The wings provide tender and juicy meat that absorbs the flavors of the sauce.
- 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 two.
- Honey adds a natural sweetness to the dish. In addition, it helps create a sticky glaze when cooked, enhancing the flavor and texture of the wings.
- Garlic gives the dish its distinct flavor. Fresh garlic cloves are minced or finely chopped to release their pungent aroma and add a savory taste to the wings.
- Dark soy sauce: Both regular soy sauce 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.
- Brown sugar adds sweetness and contributes to a caramelized glaze. In addition, brown sugar has a hint of molasses, which adds a deeper flavor than white sugar.
- Lemon juice adds a bright and tangy element to balance the sweetness. Lime juice is a great substitute.
- Seasonings: Fine sea salt or kosher salt, ground black pepper, chili flakes, red pepper flakes, or cayenne pepper for a hint of heat. The specific seasonings can be adjusted to suit personal preferences.
- Cornstarch to thicken the garlic honey sauce slightly.
- Olive oil or vegetable oil to coat the wings lightly before seasoning and baking them.
Feel free to adjust the quantities of honey, garlic, soy sauce, and other seasonings to suit your taste. For example, add more honey for extra sweetness, increase the garlic for a stronger garlic flavor, or adjust the soy sauce to control the saltiness.
How to make honey garlic wings?
Preheat the oven, line a large baking sheet with parchment paper or aluminum foil, and place a wire rack on top.
- Divide them into wingettes and drumettes if they still need to be cut (See Expert Tips).
- Dry them well with paper towels and place them in a large bowl. Add a little bit of oil, some salt, and pepper, and rub the pieces well to coat them all over.
- Place them on the prepared baking sheet in a single layer (1).
- Bake the chicken wings in the preheated oven for 35 minutes, flipping after 20 minutes. They should be crispy and cooked through (2).
Make the honey garlic sauce during the last 15-20 minutes of baking.
- Place the sauce ingredients 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).
- Pour the wing sauce into a large bowl.
- Add the hot, crispy baked chicken wings and toss well to coat them with the sauce. The sauce will thicken more during tossing, coating the chicken pieces nicely (4).
- Allow the glazed wings to rest for a few minutes before serving. This helps to retain their juiciness and allows the flavors to settle.
You can sprinkle them with toasted sesame seeds and finely sliced green onions or fresh parsley before serving.
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 on 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).
Don’t wash the chicken before cooking. The bacteria can only be destroyed by high heat during the cooking process. Washing the chicken will only spread it all over your sink without removing it from the meat entirely. Citat
Use a wire rack if you have one. Parchment paper works fine, but using a wire rack is even better. The rack allows the air to circulate around the wings.
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 75°C/ 165°F.
Make sure to pat them dry before cooking to remove any excess moisture. Baking at a high temperature can also help achieve a crispy texture.
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 350°F/ 180°C 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 don’t 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 potato wedges or fries, sweet potatoes, mac and cheese, coleslaw, or green salad with yogurt dressing or vinaigrette. A simple meal that will make your entire family happy.
When to serve the honey garlic wings?
- Game nights or sports parties: Any juicy wings are a popular choice for this kind of event, where they can be served as finger food or appetizer.
- Casual gatherings and parties: Honey garlic chicken wings make a delicious and convenient dish for such occasions. They can be easily enjoyed with your hands and are always a crowd favorite.
- Potluck gatherings: If you're attending a potluck or hosting a gathering where guests contribute dishes, they can be a crowd-pleasing addition. They are easy to make in larger batches and will surely be a hit.
- Barbecues: These delicious wings can be a fantastic addition to a barbecue or cookout menu. They can be grilled alongside other meats and served as a flavorful option for guests who enjoy chicken.
- Family dinners: Pair them with potatoes, steamed rice, or roasted vegetables for a complete and satisfying meal.
More wing recipes
Honey Garlic Chicken Wings
- Baking sheet
- Wire rack Note 1
- Small saucepan
- Large bowl Note 2
- 2.5 lbs chicken wings 1100 g, Note 3
- 1 tablespoon olive oil or vegetable oil
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Honey garlic sauce:
- 3 tablespoons honey
- 2 tablespoons dark soy sauce Note 4
- 1 ½ tablespoons soft brown sugar
- 3 large garlic cloves grated
- 3 tablespoons lemon juice
- 2 tablespoons water cold
- ¼ teaspoon red pepper flakes optional optional, for a bit of heat
- ¼ teaspoon ground black pepper
- ½ teaspoon cornstarch
- Preheat the oven to 430°F/ 220°C. 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/ 1100 g chicken wings + 1 tablespoon oil + ½ teaspoon salt + ¼ teaspoon 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 tablespoon honey + 2 tablespoon dark soy sauce + 1 ½ tablespoon brown sugar + 3 garlic cloves + 3 tablespoon lemon juice + 2 tablespoon cold water + ¼ teaspoon red pepper flakes + ¼ teaspoon pepper + ½ 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.
- 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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