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
Love this recipe, Holly. My family heartily enjoyed the crispy, delicious wings. Thanks for sharing.
YAY! I’m so glad they loved them Lisa! It’s definitely one of our favorites too!!
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)
Do you think this would work with turkey wings?
I haven’t tried it with turkey. They may require a longer initial cooking time but the sauce would likely work great.
Hi Holly!
Which soy sauce did you used? Is it the salted one or the sweet one?
Thanks!
It’s the salted one but I usually use a low sodium version.
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
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. :)
These are addictive! We’ve made them so many times now and always get requests for the recipe! Making them again tonight!
The chicken turned out good. The sauce was WAY too sweet. I think I’ll use less honey next time.
Are these 50 pieces or 50 whole wings?
50 pieces.
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.
Is the sauce suppose to be thick?
Yes it is.
Mine isn’t thick. I doubled the recipe. Would that matter?
It will thicken up in the oven as well. You may need to add a couple of extra minutes to the simmer time.
Another great-sounding recipe! I’m having a great day, collecting recipes today. And, just in time for Memorial Day!
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…
You could definitely skip the flour on these next time if you can’t have flour.
I’m not the best cook, but I followed this receipe and my husband loved it!
I’m so glad you enjoyed it Alicia!
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
I just drizzle it over them and toss them in a bowl or Ziploc bag.
recipe looks so good I’m gonna try it this week
does it make a difference if you don’t have ginger
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!
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.
So glad you enjoyed these Shanice! Thank you for stopping by to let us know how they worked out for you!
These wings look delicious. Can I make ahead and then just warm them up?
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.
i made these with 8 chicken thighs and half the requirements of sauce. They were Fabulous! Great sauce.
So glad you enjoyed them! I bet my family would love these on chicken thighs! Great idea Kelly!
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.
:) I’m so glad you enjoyed these!