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!
Ingredients
- 50 chicken wings
- ¼ cup all-purpose flour
- salt and black pepper to taste
- 1 tablespoon olive oil
Sauce
- ½ cup honey
- ⅓ cup water
- 4 tablespoons soy sauce
- 4 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon cornstarch
- ½ teaspoon red pepper 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, place parchment paper on top, and spread wings on pan ensuring they have a little space around them (you may need 2 pans). 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
Trying this tonite with drumsticks…now just gotta figure out what to make as a side to go with it
Mmm!! Rice and broccoli would be awesome with it! What did you decide on?
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
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
I have finally found someone to post recipes that look and taste so good.
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.
Crockpot the best
CAN YOU MAKE THESE IN THE CROCKPOT? IF SO, DIRECTIONS PLEASE.
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.
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!!
Could this works for salmon? I want to prepare some salmon but can’t find a good recipe! TIA.
I haven’t tried it on salmon but I have used this sauce on Chicken Tenders (in the Honey Garlic Crunch Chicken tenders recipe) as well and it was wonderful. I think it would work!
There is a well know Pagogi Sauce similar to this sweet sauce. Salmon is a perfect pairing.
1 tablespoon of olive oil for 50 wings ????
Yes, you don’t need much.
Why do you need to add oil? Wings throw off a lot of fat.
I find the little bit of oil helps ensure there are no dry bits of flour and it makes them nice and crispy.
This sounds so delicious. I will make it for the family an let you know how it turns out. Thank you for the recipe.
The soy sauce is light or dark soy sauce?
This is a great wings we had for today super ball and my guest love it
Thank for letting me fix this meal.
But the super bowl is tomorrow? You didn’t make the wings did ya?
That comment above is from 2014 :)
Could you make these with boneless chicken?
I haven’t tried but I am sure you could! You would have to adjust the cooking time so it didn’t overcook.
Are “chili” flakes the same as red pepper flakes, or different? Tks.
The same. :)
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?
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
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.
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
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!
These look scrumptious! Thanks for sharing, Holly! Pinning! :)