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Stacked honey garlic chicken wings coated in thick sticky sauce, finished with sesame seeds and chopped herbs.
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Honey Garlic Chicken Wings

Honey Garlic Chicken Wings baked until crispy, then tossed in a sticky, sweet-savory sauce. Easy, messy, and perfect for weeknights or game day.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: American, Chinese
Keyword: baked chicken wings, chicken wings recipe, honey garlic chicken wings
Servings: 6
Calories: 294kcal
Author: Joanna Cismaru

Ingredients

For the Wings:

  • 2 pounds chicken wings split into flats and drumettes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder

For the Sauce:

  • ⅓ cup honey
  • 3 tablespoons soy sauce
  • 3 tablespoons ketchup
  • 2 tablespoons brown sugar
  • 4 cloves garlic minced
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon red pepper flakes optional

Instructions

  • Preheat the oven to 425°F (220°C). Pat the wings dry and place them on a baking sheet lined with parchment. Drizzle with 1 tablespoon of olive oil, then season with 1 teaspoon of salt, ½ teaspoon of pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder. Toss to coat.
    process shots showing how to make honey garlic chicken wings.
  • Spread the wings out in a single layer and bake for 40 to 45 minutes, flipping halfway, until crispy and golden.
    process shots showing how to make honey garlic chicken wings.
  • In a saucepan, combine ⅓ cup of honey, 3 tablespoons of soy sauce, 3 tablespoons of ketchup, 2 tablespoons of brown sugar, 4 cloves of garlic, 1 tablespoon of vinegar, and ¼ teaspoon of red pepper flakes. Bring to a simmer and cook for 3 to 4 minutes until slightly thickened.
    process shots showing how to make honey garlic chicken wings.
  • Transfer the baked wings to a large bowl. Pour the sauce over and toss until everything is shiny and sticky.
    process shots showing how to make honey garlic chicken wings.
  • Plate immediately. These are best hot, sticky, and messy.

Notes

  1. Pat the wings dry before seasoning to help them crisp up in the oven.
  2. Spread the wings in a single layer so they roast instead of steam.
  3. Bake the wings fully before tossing with sauce to keep the skin crispy.
  4. Simmer the sauce just until thick enough to coat a spoon.
  5. Toss the wings in sauce while they’re hot so everything gets glossy and sticky.
  6. These wings are best served immediately, with plenty of napkins nearby.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 23g | Protein: 16g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 1022mg | Potassium: 210mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 348IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
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