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!
Honey Garlic Chicken Wings Recipe (Oven Baked)
- 50 split chicken wings
- ¼ cup flour
- salt & pepper to taste
- 1 tablespoon olive oil
- ½ cup honey
- ⅓ cup water
- 4 tablespoons soy sauce
- 4 cloves garlic large, crushed
- 1 tablespoon ginger finely diced
- 1 teaspoon corn starch
- ½ teaspoon chili flakes
- 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 and then place parchment paper on top (you may need 2 pans) and 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Adapted from Epicurious
We love these wings! I’ve never been a wing fan but we absolutely love these
BEST chicken wings I have ever had. And I am picky!
First time making chicken wings. I bought the whole wing and had to separate the tip, the flat and the drum. For the price, I’d do it this way again. The sauce simmered from the time I started trimming until I completed baking in two batches. The texture and flavor of the sauce was perfect. I purchased 3.4 lbs of wings but wish I had gotten more. The sauce is delicious for this recipe, so much so that I’ll use it for a chicken breast meal in the future. It was a bit of work however I hope people try this recipe it was worth the effort. I made use of my time in between making your potato skin recipe as well. I have found so many great recipes on your site. Thank you!!
I am so glad you are enjoying the recipes Lori!
This recipe has perfect flavor and is wonderful with grilled chicken and rice! My family asked for more sauce, as this recipe tastes so good. I will be doubling the recipe next time. Definitely a keeper!
Making these today for Super Bowl party. They turn out great every time!!
Wings were a big hit. Love this recipe!
I brined my wings before coating with flour. I think that may have improved the flavor and texture.
I followed the recipe for baking the wings in the oven. I used more flour, but it came out well. After I tossed the chicken in the sauce and put them back in the oven, the sauce dried enough so the wings weren’t sticky to handle.
This was much less messy than deep frying or sauteeing the wings atop the stove
I have not tried these yet, but they look delicious! I have tried some other recipes of yours and all 5 stars.
Just a note that in the number 3 instruction it should read “and bake for 35 minutes”
instead of “and for bake 35 minutes.”
Thanks for catching that Rene’ Marie, I’ve updated the recipe.
I adjusted the recipie slightly, by adding additional seasonings to the dusting used to coat the chicken, and used a wheat flour alternative (due to allergies).
Absolutely gorgeous recipie, wish I made more!
Thank you do much
I am going to make this but have a new toaster oven that does “air fry, air bake, air roast, & air broil”.
What would be the best way to make this recipe using one of these or a combination of above? Note: I do prefer crispy wings but not burnt. Thanks
I would suggest using the “air fry” function and cooking at 400°F for 20-22 minutes on the wire rack that was included for air frying. Once crisp, you can toss the wings with the sauce and cook them in a pan in the toaster oven. You’ll likely need a few minutes less as toaster ovens tend to run a little bit hotter.
Insanely Delicious recipe! Crispy, sticky and fantastic.
thank you so much for this recipe! I followed the instructions and the wings tasted sooooo good! the whole batch was gone and I didn’t even have a chance to take a picture!
I used the sauce for 8 drumsticks and it was the perfect amount. I will do low sodium soy sauce instead of regular next time (and I’m a salt craver!) But woooow is this ever delicious thank you! The meat was caramelized and sticky! Genius!
How many wings are considered a serving?
One serving is 4-5 wings. Enjoy Jen!
So delicious! Definitely will be making again. Thanks Holly for sharing the recipe!
Fantastic sauce enjoy it very much
Another solid recipe from Spendwithpennies, my husband is cutting out spicy foods so I needed to try something new for chicken wings and this was a big hit! Thank you!
Enjoy your receipes
Just made these for dinner and it tasted great! Really easy too. Served with a classic side of chips.
I admit it, I am addicted to Chicken Wings, hubby not so much but I am converting him…I made these Honey Garlic Wings tonight for a late dinner. Wow, we’re they great. Hubby even came back for more. He said these wings hit it out of the park. Definitely will be making this recipe again. Thanks, Holly.
So happy to hear that, Sharon! You’ll make a wing lover out of him yet!