It’s a lazy Sunday afternoon, the perfect time for a meal that is pure fun and universally loved. While I’m a huge fan of the fiery kick of Buffalo wings, sometimes you need a wing that the entire family, from the kids to the grandparents, can devour with absolute joy. That, my friends, is where these incredible, sticky, and savory Honey Garlic Chicken Wings come in.
This recipe is all about creating the ultimate crowd-pleaser. We’re talking about chicken wings with an impossibly crispy, crackly skin (baked, not fried!), drenched in a glossy, sticky, and deeply flavorful sauce that hits every perfect note of sweet and savory. The honey and soy provide the backbone, while a punch of fresh garlic makes them utterly addictive.
I’m going to show you my game-changing method for achieving that deep-fried crunch right from your oven, paired with a simple, foolproof sauce that comes together in minutes. Get ready for the stickiest, most delicious, finger-licking good wings you’ve ever made at home.
The Ultimate Crowd-Pleasing Wing
The magic of Honey Garlic is its perfect, simple harmony. It’s a flavor profile that everyone loves. There’s no fiery heat to worry about, just the wonderful, savory depth of soy sauce perfectly balanced by the floral sweetness of honey, all brought to life with a generous amount of garlic. When this glossy sauce hits a shatteringly crispy chicken wing, it’s a match made in heaven.
For this recipe, we’re using the same revolutionary baking powder technique that I use for my spicy wings. It’s the ultimate secret weapon for getting that coveted crispy skin without the fuss or mess of a deep fryer. This method guarantees your wings have the perfect crunchy foundation to hold onto every last drop of that incredible sticky glaze. This is the recipe that will make your house the official go-to spot for wing night.
Why This Will Be Your Go-To Wing Recipe:
- Addictively Sticky & Savory-Sweet: The homemade honey garlic sauce is perfectly balanced and coats the wings in a beautiful, glossy glaze.
- Unbelievably Crispy Skin (from the oven!): The “secret weapon” baking powder method delivers a guaranteed crunch that rivals any fried wing.
- Baked, Not Fried: All the crispiness you crave, but so much easier and less messy than dealing with a giant pot of oil.
- A True Family Favorite: This mild, sweet, and savory flavor profile is a guaranteed hit with eaters of all ages, including kids.
Ingredients & Equipment
For the Crispy Baked Wings:
- Chicken Wings: 1.2 kg (about 2.5 lbs), split into drumettes and flats (“party wings”).
- Baking Powder (Backpulver): 1 tablespoon. It must be baking POWDER, not baking soda!
- Salt: 1 ½ teaspoons.
- Black Pepper: 1 teaspoon.
For the Sticky Honey Garlic Sauce:
- Honey (Honig): 120 ml (½ cup).
- Low-Sodium Soy Sauce (Sojasauce): 80 ml (⅓ cup).
- Garlic: 4 large cloves, minced.
- Fresh Ginger: 1 teaspoon, grated (optional, but recommended).
- Rice Vinegar or Apple Cider Vinegar: 1 tablespoon.
- Cornstarch (Speisestärke): 1 teaspoon, mixed with 1 tablespoon of cold water to make a slurry.
- For Garnish: Toasted sesame seeds and thinly sliced green onions.
Helpful Equipment:
- A large mixing bowl.
- A large, rimmed baking sheet.
- An oven-safe wire rack (this is the key to crispy wings!).
- A small saucepan.
Time Estimates
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: Approximately 1 hour
Step-by-Step Instructions
Let’s get these crowd-pleasers in the oven. The simple two-part process is foolproof.
Part 1: The Crispy Baked Wings
Step 1: Prepare the Oven and Wings Preheat your oven to 120°C / 250°F. Place a wire rack inside your rimmed baking sheet. Now for the most important step: use paper towels to pat the chicken wings completely and totally dry. A bone-dry surface is the secret to a crispy finish.
Step 2: Coat the Wings In a large, dry bowl, whisk together the baking powder, salt, and black pepper. Add your dry chicken wings to the bowl and toss them with your hands until every wing is evenly and lightly coated.
Step 3: The First Bake (Render the Fat) Arrange the coated wings in a single layer on the prepared wire rack, leaving a little space between each one. Bake on the middle rack for 30 minutes at 120°C / 250°F. This slow start helps to render out the fat from the skin, setting you up for a super crispy finish.
Step 4: The Second Bake (Get them Crispy!) After 30 minutes, turn the oven temperature up to 220°C / 425°F. Move the wings to the upper-middle rack of the oven. Continue to bake for 15-20 minutes, flipping the wings once halfway through, until the skin is deeply golden brown, bubbly, and very crispy to the touch.
Part 2: The Honey Garlic Glaze and Final Toss
Step 5: Make the Sauce While the wings are in their final, high-heat baking stage, make the sauce. In a small saucepan, combine the honey, soy sauce, minced garlic, optional grated ginger, and vinegar. Bring to a simmer over medium heat. Pour in the cornstarch slurry, whisking constantly. Let the sauce bubble gently for 1-2 minutes until it has thickened enough to coat the back of a spoon. Remove from the heat.
Step 6: Toss to Coat and Serve Once the wings are perfectly crispy, remove them from the oven. Let them rest for just a minute. Place the hot, crispy wings into a large, clean bowl. Pour the warm honey garlic glaze all over the wings. Toss gently but thoroughly until every single wing is drenched in that beautiful, sticky sauce. Garnish with toasted sesame seeds and sliced green onions, and serve immediately.
Notes, Tips & Variations
- Don’t Burn the Garlic: When making the sauce, keep the heat at a medium simmer. You want the garlic to infuse the sauce, not burn and become bitter.
- The Wire Rack is Essential: I’ll keep saying it because it’s so important! The wire rack allows air to circulate, which is key to making sure the bottoms of your wings get just as crispy as the tops.
- Sweet Heat Variation: If you want to add a little bit of a spicy kick to your honey garlic wings, stir 1-2 teaspoons of sriracha or a pinch of red pepper flakes into your sauce. The combination of sweet and spicy is fantastic.
- Serving Suggestions: These wings are a perfect appetizer on their own, but to make them a full meal, serve them with a side of fluffy steamed rice and some crisp, steamed broccoli or a simple, crunchy Asian-style slaw.
The Best Crispy Honey Garlic Chicken Wings Recipe (Baked!)
Ingredients
- Wings:
- 1.2 kg 2.5 lbs chicken wings, split into drumettes and flats
- 1 tbsp baking powder NOT baking soda
- 1 ½ tsp salt
- 1 tsp black pepper
- Honey Garlic Sauce:
- 120 ml ½ cup honey
- 80 ml ⅓ cup low-sodium soy sauce
- 4 cloves garlic minced
- 1 tsp fresh ginger grated (optional)
- 1 tbsp rice vinegar
- 1 tsp cornstarch mixed with 1 tbsp cold water
- Garnish:
- Toasted sesame seeds
- Sliced green onions
Instructions
- Prep: Preheat oven to 120°C / 250°F. Place a wire rack on a baking sheet. Pat chicken wings completely dry.
- Coat: In a large bowl, whisk together baking powder, salt, and pepper. Add the dry wings and toss until fully coated. Arrange wings in a single layer on the wire rack.
- First Bake: Bake for 30 minutes on the middle rack to render the fat.
- Second Bake: Increase oven heat to 220°C / 425°F. Bake for an additional 15-20 minutes, flipping once, until deep golden brown and very crispy.
- Make Sauce: While wings are finishing, combine honey, soy sauce, garlic, ginger, and vinegar in a small saucepan. Bring to a simmer. Whisk in the cornstarch slurry and cook for 1-2 minutes until thickened into a glaze.
- Toss: Place the hot, crispy wings in a large clean bowl. Pour the warm glaze over the top and toss to coat completely.
- Serve: Garnish with sesame seeds and green onions and serve immediately.
Notes
- Patting the wings dry is the most crucial step for crispiness.
- Ensure you are using baking POWDER, not baking soda, to avoid a metallic taste.
- For a "sweet heat" version, add a teaspoon of sriracha to the sauce.
Frequently Asked Questions (FAQ)
1. How do you get the baked wings so crispy? It seems like magic! It’s a little bit of food science! The two keys are getting the wings incredibly dry and coating them in baking powder. The baking powder raises the skin’s pH, which helps it brown faster and get incredibly crisp when the fat renders out. The two-temperature baking method—low first to render fat, then high to crisp—is the final step to guarantee that amazing crunch.
2. Can I make the honey garlic sauce ahead of time? Yes, absolutely. The sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Just reheat it gently in a saucepan over low heat before you toss it with your hot, crispy wings.
3. My honey garlic sauce is too thick (or too thin). How can I fix it? It’s very easy to adjust. If your sauce gets too thick after simmering, simply whisk in a tablespoon of water or soy sauce until it reaches the desired consistency. If it’s too thin, you can let it simmer for another minute or two, or you can add a tiny bit more of the cornstarch slurry (mix ¼ tsp cornstarch with 1 tsp cold water) and whisk it in.
4. Can I use this sauce on other things besides chicken wings? This sauce is amazing on so many things! It’s fantastic as a glaze for baked or grilled chicken breasts, salmon fillets, or pork chops. It’s also a wonderful sauce for meatballs or a simple stir-fry.
Ready for the Best Wings Ever?
This is one of those recipes that is guaranteed to bring smiles to the faces of everyone at your table. They are just so fun to eat and impossibly delicious. I hope this becomes your new go-to recipe for any fun occasion! If you make them, I would love to see them! Tag me on Instagram or leave a comment and star rating below.
For more crowd-pleasing favorites, be sure to follow me on Pinterest. Happy cooking and try out my Spicy Buffalo Chicken Wings.