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.
Here are a few more recipes you’ll love
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- Bacon Wrapped Chicken
Adapted from Epicurious
Just made these and they came out beautifully. Thank you.
So glad you loved them Beth!
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.
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.
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.
I haven’t tried it but perhaps blending it would help? Good luck in the cook-off!
Do you use thawed wings?
I use fresh, unfrozen wings
Came out amazing! thank you for sharing your recipe.
You’re welcome! I’m so glad you loved it Kelly!
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!
You’re welcome Nickie! Thank you :)
I would love to try this recipe with drumsticks. How long should I cook them?
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.
LOL! I’m so glad they were a hit Jim!
This recipe was delicious! My family loved them! Every time I make wings now, it’s feom this recipe!
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
Darn good!.. highly recommended
What do you mean by Split chicken wings???
Split chicken wings means that the drumettes and wingettes are separate, rather than in one piece.
These honey garlic wings are perfect! The only thing we change is that we double the sauce recipe because… sauce.
Glad you like it!
Just delicious hot or cold
plannning on making these with out flour …im sure they will turn out lovely ~
Delicious wings! I love the kick of fresh ginger. I always add more…so good!
These were pretty good! Not quite as good as they looked on the picture though And they stuck really bad to the paper!
Did you use parchment paper? I haven’t had any issues with them sticking to parchment paper.
1/4 C of flour sounds awfully short for 50 split wings
You just want to dust them, it’s not a thick coating.
Anyone tried these grilled? Baste with some sauce toward the end and toss with some after finished?
Looks great! However, I don’t have fresh ginger but do have ginger spice. Can I use ginger spice instead of diced ginger? Thanks.
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.
Trying these tonight! Thanks for sharing!
I hope you love the recipe Jill!