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Crispy Baked Honey Garlic Chicken Wings
These honey garlic chicken wings are crispy on the outside and coated in a sticky, sweet and savory honey garlic sauce. Make them in the oven or air fryer for an easy appetizer or game day snack.
Servings: 6
Calories: 338kcal
Equipment
Ingredients
Wings
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon baking powder aluminum-free, if you can to avoid any metallic aftertaste
- 2 1/2 lbs chicken wings patted very dry
Honey Garlic Sauce
- 1/3 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic minced
- 2 teaspoons rice vinegar or to taste
- 1/4 teaspoon red pepper flakes
- 1/2 tablespoon cornstarch mixed with 1 tablespoon water slurry
- 1 tablespoon unsalted butter cold
Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil and top with a wire rack lightly spritzed with olive oil.1 tablespoon olive oil
- Combine the salt, pepper, garlic powder, onion powder, smoked paprika, baking powder in a small bowl. Then toss the wings in the dry rub mixture until evenly coated. Arrange the seasoned wings in a single layer on the rack, skin side up, with space between them. Lightly spray the chicken wings with olive oil.1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 tablespoon baking powder, 2 1/2 lbs chicken wings
- Bake the chicken wings for 40–45 minutes, flipping halfway, until deeply golden and crisp with an internal temperature of 165°F.
- Meanwhile, combine the honey, soy sauce, garlic, rice vinegar, and red pepper flakes in a small saucepan over medium heat. Bring to a simmer, stir in the cornstarch slurry and cook 2–3 minutes until glossy and thick enough to coat a spoon. Remove the sauce from the heat and whisk in the cold butter until melted and smooth.1/3 cup honey, 1/4 cup soy sauce, 4 cloves garlic, 2 teaspoons rice vinegar, 1/4 teaspoon red pepper flakes, 1/2 tablespoon cornstarch mixed with 1 tablespoon water, 1 tablespoon unsalted butter
- Toss the hot baked wings in the sauce until fully coated. For extra stickiness, return to the oven for 5 minutes or broil for 1–2 minutes.
- Rest the wings for 5 minutes before serving so the sauce can thicken.
Notes
- Grease the rack: Spray the wire rack well before the wings go on. Otherwise, they stick and tear when you lift them.
- Oven finish: For stickier wings without the broiler, return the sauced wings to the oven for 5 minutes instead.
- Less salty: Use low-sodium soy sauce.
- Sweetness: Taste the sauce while it simmers. Add a splash more rice vinegar if it's too sweet for you.
- Ginger: Add 1 teaspoon freshly grated ginger to the sauce for a stronger flavor.
- Air fryer: Air fry the seasoned wings at 400°F for 25 to 30 minutes, flipping halfway. Work in batches if needed, and cook until crispy and 165°F. Toss in the honey garlic sauce before serving.
- Leftovers: Keep in the fridge for up to 4 days. Reheat in the air fryer to keep them crispy, or in the microwave if you don't mind them softer.
- Wing count: The number of wings varies by package, but 2.5 lbs of party wings is typically around 27 pieces.
Nutrition
Calories: 338kcal | Carbohydrates: 19g | Protein: 20g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 1007mg | Potassium: 415mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg
