Honey garlic wings are the people-pleaser of the wing world. Not too spicy, not too sweet. Just sticky, glossy, garlicky perfection.
These are baked until crispy, then tossed in a glaze that clings to every nook and cranny. No deep fryer needed. Just a wire rack, a hot oven, and a bowl to lick clean afterward.
Ingredients
Serves 4.
- 2 lbs chicken wings (drumettes and flats)
- 1 tablespoon baking powder (not baking soda)
- ½ teaspoon salt
Honey Garlic Glaze:
- ½ cup honey
- ¼ cup soy sauce (low sodium preferred)
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil
- Optional: 1 teaspoon sriracha for heat
Garnish:
- Sesame seeds, sliced green onions
Step-by-Step Instructions
Step 1: Prep the Wings
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat wings completely dry with paper towels.
- Toss wings with baking powder and salt until coated.
Step 2: Bake Until Crispy
- Arrange wings on the rack (not touching).
- Bake for 45-50 minutes, flipping halfway, until golden and crispy.
Step 3: Make the Glaze
- While wings bake, combine honey, soy sauce, garlic, vinegar, sesame oil, and sriracha (if using) in a small saucepan.
- Simmer over medium-low heat for 5 minutes until slightly thickened.
Step 4: Toss and Serve
- Transfer hot wings to a large bowl. Pour glaze over and toss to coat.
- Sprinkle with sesame seeds and green onions. Serve immediately with napkins. So many napkins.
Summary
Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour
Yield: 4 servings
Difficulty: Easy
Storage Notes
Fridge:
Store in an airtight container for up to 3 days. The glaze sets up but reheats beautifully.
Reheating:
Air fryer at 375°F for 5-7 minutes. Oven at 375°F for 8-10 minutes. Microwave works but softens the sticky glaze.
Make-Ahead:
Bake wings without glaze. Cool, refrigerate. Reheat, then toss in warmed glaze. Almost as good as fresh.
