Honey garlic chicken wings are absolutely delicious. They’re sweet and sticky and the perfect addition to any appetizer plate. These chicken wings are oven baked until crispy and then coated with a honey garlic sauce.
It contains some of my favorite Asian flavor combinations too: soy, garlic and ginger. This magic threesome is a never-fail basis for salad dressings or marinades.
Serve them alongside buffalo chicken wings and other easy snacks like loaded nachos for the perfect party spread!
Honey Garlic Chicken Wings
This Chicken Wings recipe is easy to make. It starts with wings dabbed dry and dusted with a flour mixture. The wings are baked until crisp, we love making chicken wings in the oven. A little sweetness and a lots of ginger and garlic make these honey garlic chicken wings hard to resist!
Chicken Wings in the Oven
When you order chicken wings at a restaurant, they deep fry them. It’s so much better to make chicken wings in the oven at home!
Chicken wings in the oven come out every bit as crispy and a whole lot less greasy. Plus, you don’t have all the oil spatter or cleanup to worry about. Just toss the parchment paper and foil when you’re done.
The secret to making homemade chicken wings crispy:
- Dab them dry them thoroughly with paper towels before coating them with the flour
- Ensure the flour is just a dusting (not clumped or thick)
- Make sure your oven is good and hot before popping them in so the skin will crisp up quickly
Chicken Wing Sauce
You can use any kind of chicken wing sauce for this recipe from Buffalo Sauce to simply salt and pepper. In this chicken wing recipe, a simple homemade sweet and sour sauce is baked until delicious and sticky.
For this wing sauce, I pump up the volume by adding extra garlic and ginger. The result is a perfectly heavenly combination of sweet, salty and meaty umami flavors.
How to Make Wing Sauce
The trick to the best wing sauce is making sure it’s thickened so it sticks to the wings.
- Combine the wing sauce ingredients in a small saucepan
- Simmer until thickened, the sauce should coat the back of a spoon
- Use a foil lined pan (easy clean up) topped with parchment paper (so the wings don’t stick)
- Allow the wings to bake/caramelize
- Cool 10 minutes before serving which will help the sauce to thicken further
Honey garlic chicken wings are perfect as party wings. Serve them with a veggie plate containing celery sticks, broccoli florets and a variety of dipping sauces. Ranch dressing or your favorite blue cheese dressings are easy dips.
More Appetizers Recipes
- The Best Spinach Artichoke Dip – Reader favorite!
- Crock Pot Chicken Wings – so easy!
- Sticky Hot Chicken Wings Recipe – spicy
- Crispy Oven Baked Potato Skins – perfect for sharing!
- Loaded Tater Tot Nachos – cheesy and delicious
- Pigs in a Blanket – Only 2 ingredients, super quick to make!
Honey Garlic Chicken Wings Recipe (Oven Baked)
Ingredients
- 50 split chicken wings
- ¼ cup flour
- salt & pepper to taste
- 1 tablespoon olive oil
Sauce
- ½ cup honey
- ⅓ cup water
- 4 tablespoons soy sauce
- 4 cloves garlic large, crushed
- 1 tablespoon ginger finely diced
- 1 teaspoon corn starch
- ½ teaspoon chili flakes
Instructions
- Preheat oven to 425°F. Dab wings with paper towels until completely dry.
- Toss wings with flour, salt and pepper. Remove any excess flour and brush with olive oil (or use an olive oil spray).
- Line a pan with foil and then place parchment paper on top (you may need 2 pans) and bake for 35 minutes, turning at 20 minutes.
- Meanwhile, combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 10 minutes or until slightly thickened and sauce coats the back of a spoon.
- Take wings from oven, toss with sauce and return to the oven for 10 minutes, turning after 5 minutes.
- Allow to cool 10 minutes. As the sauce cools, it thickens. Stir the wings every few minutes to coat in the sauce as it thickens.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Party Food
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Adapted from Epicurious
Suffering from brain freeze. Would you please clarify Step 6. After the wings have cooled a bit, are you rolling them in the sauce that’s accumulated on the tray, or the remainder of the sauce in the pot?
Any suggestions on approximately how long it would take to do thighs? Thanks so much! (Sorry – but I refuse to pay $6/# for wings! As much as I adore them, the meat/bone ratio about $4.50 : 1.50, and it’s NOT the meat that’s ahead the game : (
Hi Terry, I would follow the cooking instructions on this chicken thighs recipe to ensure they are properly cooked. As for the sauce, I would start by stirring them in the extra sauce on the pan and then if you want you can drizzle over or stir them in the remaining sauce that is in the pot.
I have made these several times. They always turn out perfect!
Absolutely the BEST Honey Garlic wings I have ever made. Will make them again for sure.
Absolutely the BEST Honey Garlic wings I have ever had. I was nervous about making them but wanted to change things up from the norm. This will be the new norm in our house.
My husband, son and I all LOVED this recipe. I followed the directions exactly and loved the flavor. The only thing is that the chicken was not crispy like it suggested and I did everything to the “T”. It didn’t matter that it wasn’t crispy because the flavor was so delicious. I ended up doubling the sauce recipe and making it to go over regular size chicken thighs that I baked in the oven also. They were also delicious! I even shared some of our chicken with a friend and she loved it too! Thanks so much for sharing. I will now go look at your other recipes!
The sauce was excellent but took a little longer to thicken than indicated. Unfortunately the cooking times for the wings was too long and the result were wings that were too tough. I would make it again but crisp it for only 15 to 20 minutes, not 35, prior to adding the sauce. 4 stars though because the sauce was delicious.
This was an epic sauce. I spiced things up a bit by making the chicken with shake n bake rather then jus a flour and s&p base. But the sauce omg. That made the meal and they were hands down the best wings I’ve ever had. Thx for sharing the recipe. Epic
I made only half the amount of wings but a full recipe of sauce. It was a perfect amount. The wings were easy to make and delicious
Can I use chicken thighs with this recipe? It sounds really good.
I haven’t tried it but I do think it would work. Cooking times will need to be adjusted.
This recipe is the BOMB! Soooooo delish and my husband was “scooping” the sauce off the baking sheet…..it’s that good.
Thank you and this is definitely a do over!!
oh, I don’t know… ate one wing. Not my fave.
Made them today for the first time. Just added a bit of more spices to the flour, everything else was done as noted & boy! It was a hit! The wings were so crispy and the sauce was thick. I did it with my 13yr old who declared it was his new fave recipe. Thank you for this recipe:)
Wow!!! I followed the instructions to the letter & the results were AWESOME! The chicken wings were delightfully crispy & I cannot say enough about the sauce!! That sauce is everything! This recipe did not disappoint and exceeded my expectations. Restaurant quality is not accurate; it’s better!
Made these for a picnic and everyone loved them!
These were AMAZING! I’ve been a vegetarian for 13 years and have recently been interested in eating more meat (only if it’s absolutely delicious), and this is one to get me there!!!!!! YUM!!!!!