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
Did not work well at all. I have sauce stuck to my pot now. Alas the wings were edible, but NOT crunch the flour did absolutely nothing.
Sorry to hear that Jennifer, these wings are usually a hit with readers. For the crunchy coating, a few tips are to dab the wings dry before coating in flour, making sure it is a light coating of flour (shake off any excess), and to get the oven nice and not before popping them in.
Don’t usually leave a comment but I thought this was a great recipe!
I used wholewheat bread flour as that’s all I had and it came out great. I also don’t use soy sauce so substituted with a mix of 2tbs fish sauce and 2tbs of Worcestershire sauce & pinch of salt to balance it out. Lastly I can say I almost think the floured wings may be better by themselves. They we delightful before I put the sauce on then.
Oh and there is a difference between parchment and grease proof (baking paper) here in the uk so maybe that’s the issue some people are having?
So glad you enjoyed it Emma, with and without the sauce!
It was really straightforward and it tasted divine!! Love the recipe.
This is a perfect honey garlic chicken wing recipe. The instructions are clear and the ingredients are just right. No need to alter this recipe at all. I had no mess to clean with using the tin foil and parchment paper.
All you need to do is follow the instructions and you can’t go wrong.
The one thing I did is replace the parchment after baking the wings to get rid of the oil, then I continued with the recipe, dipping the wings in the sauce and placing them back on the cookie sheet. Put them back in the oven like it said. I did exactly what it said in the recipe and the wings were delicious. This recipe is going in my file of favorite recipes. (Simmer the sauce without a cover and add time if it’s not thick enough). Thank you so much for this delicious recipe Holly.
So happy you enjoyed these chicken wings Francine!
These were awesome! I found that our wings required less time and were deliciously sticky, crispy, all the right things. Will definitely be making them again. Thank you, will have to check out more of your recipes.
I took out the ginger and used chili powder and added more honey to the glaze and afterwards I took my baster and drizzle sauce onto the wings and let rest for 15 min
And I must sauce these were some positively delicious wings
The wings were wonderful. First time through, they seemed a little time consuming, but the result was so worth it. Not to dimish your sauce, but the process of flour and olive oil prep was the bomb! I will never bake wings or thighs without this prep. In fact, I had a few extra pieces left over, so I made them with some of my home made bbq sauce and they were almost as good! One thing I did differently was bake them on a rack. Next time, I’ll spray the rack first and make the sauce ahead of time. Thanks so much!
I am horrible at making tasty chicken wings. However, I used this recipe and found it was so delicious, I should have doubled it! Will be my go to recipe for now on!
I’m going to try the honey & garlic recipe
My husband said they were the best wings I ever made. It’s a winner
Ok, you’ve lost me on the part where you use foil AND parchment. Those are usually used to hep with cleanup…less washing of the pans. But will also cause more waste that you need to throw away. Unless there’s a different reason why you’re using both of them that I’m missing?
The honey gets really sticky. A bit of parchment helps so the wings don’t stick to the pan (or the foil). If the honey seeps under the parchment, it’s difficult to clean the pan so foil helps with that. You can use just parchment and a bit of elbow grease to clean the pan if needed.
It looks like this recipe doesn’t call for brown sugar? Is that right? Just want to make sure I make this correct. As all the other ones call for brown sugar. So if this doesn’t require any, that would be fantastic.
This doesn’t need brown sugar, we use honey instead. Enjoy!
Yummy
I made these last evening, everyone loved them! Very tasty and delicious, perfect crispy wings and the cook time worked perfectly. Thank you Holly, I love all your recipes and this is the best online site I have ever used for recipes.
Aww Barb, thank you so much for your compliment, you’ve made my week!
Your timings and temps, are way out. This took twice as long as you suggested. I had to improvise and eventually got something edible. Maybe it is a US/UK think who knows but my wife enjoyed the finished dish
That is strange Brian, we have never had a problem with this recipe. It always turns out delicious and crispy! I am glad to hear you’re wife enjoyed the finished product :)
I find that elevation has alot to do with cooking times I was born in NZ but live in central Canada and have had to play with cooking temps and times
Delicious! I omitted the chili flakes as my 8-year-old cannot take spicy yet. Hubby said it goes very well with whiskey and my kiddo gave it a rating of 5 over 5.
I’m really happy with how it turned out. Though, it was soggy and I am a bit upset and the sauce was not enough which I was pretty irritated haha but it turned out very well and I’m very happy. Made it for dinner for my family and they all loved you. Thank you Holly!
Glad to hear you and your family enjoyed it Serena.
Not sure about the step where you brush the olive oil after shaking off excess flour from wings. It’s the olive oil brushes on pan?
Thank you!
I brush a little olive oil onto the wings themselves. Enjoy Alex!
I lost all my recipes when my phone died
I’m really sorry to hear that Bonnie. You’ll be able to find lots of great recipes here at Spend With Pennies. I hope you enjoy them!
I tried this recipe with chicken thighs and legs. Although my chicken didn’t come out as dark and crispy as yours, it was sticky and yummy!
Another delicious recipe!
Thanks Kim! I am so glad you enjoyed the wings!