Honey Garlic Chicken Wings

5 from 1 vote

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.

Prep Time20

Cook Time35

Course: Appetizer, Poultry

Cuisine: American

Servings: people

Calories: 321kcal

Author: Adina

Equipment

Baking sheet
Wire rack Note 1
Small saucepan
Large bowl Note 2

Ingredients

Chicken wings:

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

Instructions

Chicken wings:

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.

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.

Nutrition