Honey Garlic Chicken Wings Recipe (Oven Baked)


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Delicious Oven Baked Honey Garlic Wings! Kids and adults alike love these addictive sticky wings!!

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! 

A serving dish of honey garlic chicken wings on a bed of lettuce.

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

A spoon full of honey garlic chicken wing sauce in a saucepan.

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.

Honey garlic chicken wings being served from a baking sheet fresh from the oven.

More Appetizers Recipes

4.3 from 10 votes
Review Recipe

Honey Garlic Wings (Oven Baked)

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings
Author Holly
Course Appetizer
Cuisine Asian
These honey garlic chicken wings are sweet, sticky and loaded with garlic flavor.

Ingredients

  • 50 Split Chicken Wings
  • 1/4 cup flour
  • salt & pepper to taste
  • 1 tablespoon olive oil
Sauce
  • 1/2 cup honey
  • 4 tablespoons soy sauce
  • 4 large garlic cloves crushed
  • 1 tablespoon finely diced ginger
  • 1/2 teaspoon chili flakes
  • 1/3 cup water
  • 1 teaspoon corn starch

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Instructions

  1. Preheat oven to 425 degrees. Dab wings with paper towels until completely dry.

  2. Toss wings with flour, salt and pepper. Remove any excess flour and brush with olive oil (or use an olive oil spray).

  3. Line a pan with foil and then place parchment paper on top (you may need 2 pans) and bake 35 minutes turning at 20 minutes.

  4. 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.

  5. Take wings from oven, toss with sauce and return to the oven for 10 minutes, turning after 5 minutes.
  6. 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.

Nutrition Information
Calories: 290, Fat: 17g, Saturated Fat: 4g, Cholesterol: 77mg, Sodium: 410mg, Potassium: 180mg, Carbohydrates: 14g, Sugar: 11g, Protein: 19g, Vitamin A: 3.4%, Vitamin C: 1.3%, Calcium: 1.6%, Iron: 7.2%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword baked wings, chicken wings, honey garlic wings

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Adapted from Epicurious

We cannot get enough of these Honey Garlic Chicken Wings! A sweet and slightly spicy sauce coats crisp chicken wings. And the best part is these wings are baked, not fried! #spendwithpennies #chickenwings #honeygarlic #bakedchickenwings #easyrecipe #easychickenwings #appetizer #chicken #withsauce #sweetandspicy #honeygarlicwings
We cannot get enough of these Honey Garlic Chicken Wings! A sweet and slightly spicy sauce coats crisp chicken wings. And the best part is these wings are baked, not fried! #spendwithpennies #chickenwings #honeygarlic #bakedchickenwings #easyrecipe #easychickenwings #appetizer #chicken #withsauce #sweetandspicy #honeygarlicwings

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I made this recipe as written. It was anything but easy. Don’t use parchment paper, the wings stick after turning. Don’t turn the wings, they are in a 400 degree oven for an hour, plenty of time for a small piece of meat to cook and turning them is a waste of time. Taste is good but do yourself a favor and simply spray your baking dish with non stick cooking spray.

    1. Sorry this didn’t work out for you Bob. I just made this recipe again today and it worked out perfectly for me. While the wings do cook through just fine without turning them, as they cook a bit of fat accumulates at the bottom of each wing. Turning them after 20 minutes allows the top to get a golden crust by coming in contact with the fat on the pan.

      The sauce is very sticky however, I’ve never had it stick to the parchment paper.

  2. I’m using the sauce in a wing cook-off. My wings are fried so I’m going to reduce the sauce a bit longer on stovetop and polish it off with a torch. I am a big fan of the depth of flavor from the soy sauce but I’m going to double the red pepper. I’m looking for just a bit more bite. I chose this over the standard buffalo or bbq because I feel like everyone will be doing that. The only thing I’m struggling with is getting any of the ginger or garlic to stick to the wings, it seems when I toss them that just the red pepper flakes and liquid sticks.

  3. Granted I did not prepare 50 wings, nor did I follow all the directions EXACTLY… they came out very good. Will be making these (or some variation there of) again for sure! Thank you for the inspiration!

  4. I loved everything about this and unfortunately for me so did everyone else. Otherwise I’d have finished all of them myself! Looking forward to making them again. I didn’t have any chili flakes so I’ll be sure to try it with them next time. Thanks for another great recipe.

  5. made this recipe and loved it when we did the salt and pepper wings we actually use the honey soy Ginger sauce as a dipping sauce added a little cornstarch to it just to make it thick great reviews definitely a recipe that was easy to play with and My Girls loved making their own style

  6. Looks great! However, I don’t have fresh ginger but do have ginger spice. Can I use ginger spice instead of diced ginger? Thanks.

    1. I have only tried this recipe as written. The fresh ginger does add a lot of flavor to this sauce so I can’t say for sure how powdered would work out.

  7. I hope this helps: Add to the flour 1 Tbs of baking powder and your wings will be so crispy you’ll hear the sound!! Trust me! :)
    (This made a glummy sunday the best of days! Great recipe)

    1. I haven’t tried it with turkey. They may require a longer initial cooking time but the sauce would likely work great.

  8. I first tried.this recipe with boneless, skinless, chicken breast. We ALL loved it, especially my MIL, whom lives with us. I do all the cooking, BLD, etc. She told I could make them every day lol. Because she has early dimentia, she now doesn’t remember. BUT I did buy a bag of wings and thawed out. Will be using this recipe for the wings. Mine are bone in, so I will keep an eye on them

    Thanks again , Holly!

    KarenB

    1. Oh that’s great Karen, I’m glad all of you loved them so much! They are great as wings too, I’m sure you’ll enjoy them just as much. :)

  9. These are addictive! We’ve made them so many times now and always get requests for the recipe! Making them again tonight!

  10. Made these for dinner tonight and they were ABSOLUTELY DELICIOUS!!! My husband cleaned his plate and looking for bits that I may have left behind.

  11. Another great-sounding recipe! I’m having a great day, collecting recipes today. And, just in time for Memorial Day!

  12. I accidentally only added 1/4 cup of honey :-( and we cant use flour so I tried it with almond flour, and I would NOT RECOMMEND THAT. Lol. Husband hated them. Next time I will makre sure I have the right amount of honey and try ciconut flour, or none at all…

  13. what do you mean toss in olive oil after tossing in flour mixture isn’t there only 1 tablespoon of olive oil this probably sounds stupid and i’m definetly not a cook but how do you toss 50 wings with that much oil

    1. Yes, eliminating the ginger would definitely make a difference. I haven’t tried this particular recipe without ginger but I have had honey garlic wings in the past (without ginger) that were delicious. If you try it without ginger, let us know how it works out for you!

  14. Just finished cooking this recipe but I only used about 10 wings because I’m not sure how it would work for 50 wings! However the 10 wings came out great with the sauce. Major hit and not hard to make! Thanks so much for this recipe.

    1. I haven’t tried reheating these but I think it would work. The only concern would be the sauce burning as it contains quite a bit of sugar. I might suggest completing up to step 3 and refrigerating before continuing on.

  15. I made these wings for a honey-garlic wing afficianado…he declared them best-ever! (It may work against me because now when he wants wings we’ll be staying home.) Thanks for a simple, delicious recipe. We’ll be having a lot of these for football season.

  16. I made this recipe last night and it was good! I made half fried just in case my boys did not like them but they were a hit. I had to print out the recipe because this is going on rotation. Thanks for this

  17. The best wings ever. Ive made for girls weekend , bruch and dinner. An instant hit i reduce the soy sauce since , and water by 1\3 and they turn out splendid you will be making these wings lyrics forever you will be making these little things forever

  18. These look fabulous. Going to give them a try when my daughter comes to visit this next few weeks. Thanks a bunch for your great recipes.

    1. I haven’t tried it Bonnie so I am not 100% sure if it will work. If I were to try it, I would add the wings to the slow cooker. Pour the sauce overtop and cook on low about 6 hours.

    2. I make wings in the crock pot following America’s Test Kitchen cooking method – works great! After about 6 hrs, take em’ out and pop under the broiler on to crisp the skin on both sides. Always a party favorite!!

  19. Can these be fried first then dipped will the taste be the same? Does anyone have any recipes similar to this that can be used on fried wings?

  20. Ah the flour makes it stick. I make wings but withput flour. These sound delicious and I happen to have wings in my freezer, I guess I have to thaw them first for the flour but hey easier than deep fryer mess, thanks

    sibabe64 at ptd dot net

  21. I’m always looking for a good wing recipe, these look awesome and I think I have everything I need to make these! Thanks for sharing at the Pinworthy Project Party on Planned in Pencil.

  22. These are great Wings, yum! Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
    Come Back Soon
    Miz Helen

  23. These look splendid! I mean delicious! We do curry wings a lot at my house. This is just another great way to fix them. Love it!