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
I love these wings! Making them again to take to a Happy Appy Hour… I am sure they will be a huge hit. Thanks for a great recipe!
My only problem with this recipe is the number of servings. There is no possible way that 50 wing pieces can be considered to be 12 servings. That would barely be 4 servings at any gathering of friends I might have, to catch a televised sporting event for instance, and to be honest, probably 2 servings at most of them!
My only comment would be that you don’t need the cornstarch. The sauce gets sticky like the most delicious caramel ever without it.
Yum, so glad you enjoyed this recipe Rebecca!
Can I substitute sesame oil for the olive oil when coating the wings?
Also is it ok to half the sauce recipe if I am making 25 wings?
Thanks can’t wait to try this
Hi John, it should be okay to half the sauce recipe and sesame oil should work well, it will change the flavor slightly though.
These wings turned out perfectly, thank you for this easy to follow recipe!
Yay, you’re welcome Vicky!
These came out amazing!! I’m impressed!
Excellent sauce! Made it twice. The sauce is my go-to now. The tips you gave for the wings to be crispy was on point! Thank you!
You’re welcome Sara! So happy to hear that the tips were helpful!
I love your garlic honey baked wings. Based on feedbacks, I will try it tonight. Wanted to try more of your recipes. Thank you
❤️
I love how oven crispy it gets.
Love the sauce. I use less soya sauce and more honey and garlic.
Super grateful for this recipe! My wife is cookoo for wings and Asian cuisine. I’m sure it’s great for most, but I put in a drop of sesame oil to cut the sweet a bit. Would recommend as it also adds a tad bit of depth.
Thanks again for the recipe. :)
You’re welcome Stacy! So glad you both love these wings!
ive made this recipe several times now and my family loves it! in fact i have to make more since everyone asks if theres any left. thank you!!
You’re very welcome Kelly!
Excellent recipe! Easy to make and delicious.I followed another’s advice and dipped the wings in cornstarch before the flour mixture. Other than that, followed recipe exactly as written. Will be making these often. Thanks!
You’re welcome Sandra!
Made this for a family BBQ for my Birthday today! So easy and delicious, a huge hit! Everyone wanted the recipe :)
Excited to try this! I love all your recipes so I’m sure this will be a knock-out! Question for you! If I were to do boneless chicken wings (Aka 1-2′ chunks of chicken breast) would the temperature and timing be about the same?
The chicken only cooks in the sauce for about 10 minutes, so you’d want to cook the chicken pieces until they are almost fully cooked, then add the sauce per the recipe. Chunks of breast will take less time than bone in wings. Enjoy Steff!
I was only in need of a honey garlic dipping sauce. It is truly delicious!
I’m making this today but I wondered if it can be frozen and is so how would you reheat? I have a sick friend and am trying to stock up her freezer.
thanks
carole
These can freeze but may not have the same crisp after thawing. I would reheat these in the oven or air fryer if you have one.
These ribs are very easy to make and very delicious Highly recommend
I have made these twice, good both times. The second time i increased honey to 1/2 cup and just three tablespoons of soy sauce. we liked the sauce a bit better.
Would I be using the light soy sauce and not the dark?
Yes, we use light soy sauce.
Morning, I’m preparing to try your recipe today and would like to confirm one direction…I am to brush the wings with oil after applying the flour? I’m new to this and thought perhaps brushing oil after applying the flour might remove it? Please and thank you.
Dale from Canada
Yes, you will brush with oil after so you don’t have any dry spots of flour.