Honey and garlic make a delicious sauce for these baked chicken wings. Serve them to your gameday friends and family, or take them to a tailgating party and keep them warm in a slow cooker. Or make them a main dish and serve them with rice or noodles. This easy recipe makes enough for a snack or appetizer for 8 to 10 people or a main dish for 4. I used chili crisp (Amazon Link) for heat, but feel free to add crushed red pepper flakes, Sriracha sauce, or a dash of cayenne.
Recipe Variations
- Replace the honey with maple syrup or brown sugar.
- Add a splash of rice vinegar and 1 teaspoon of sesame oil to the sauce mixture for tangy Asian flavor.
- Add a bit of bourbon the the sauce mixture for a delightful twist.
Make-Ahead: Prepare and bake the wings as directed, then let them cool. Cover and refrigerate the wings for up to 2 days. About 45 minutes before serving, arrange them on a baking sheet and bake at 350 F for about 15 minutes or until heated and crispy. Meanwhile, prepare the sauce. Toss the hot wings in the sauce, garnish, and serve.
How to Store
- Short-Term: Refrigerate the cooled wings in an airtight container for up to 3 to 4 days.
- Long-Term: Freeze them on a baking sheet and then transfer them to an airtight container or freezer bag. Label with the name and date and freeze for up to 3 months.
How to Reheat
Oven: Arrange the wings on a baking sheet and bake at 350 F for about 15 to 20 minutes or until heated through and crispy. Frozen wings will take about 10 minutes longer.
Air Fryer: Place the wings in the basket in a single layer and air-fry at 376 F for 6 to 19 minutes or until hot and crisp. Shake the basket about halfway through cooking or turn them over.
Microwave: Put the wings on a microwave-safe plate and cover them with another plate. Microwave on medium powder for 2 to 3 minutes. Microwave frozen wings for 4 to 6 minutes.
PrintHoney Garlic Chicken Wings
Spice up your dinner with these sticky-sweet honey garlic chicken wings. They’re sure to be a hit at your next gathering!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Appetizers
- Method: Bake
- Cuisine: Asian
Ingredients
For the Wings
- 1 tablespoon vegetable oil
- 3 pounds chicken wings (about 30 pieces)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
For the Sauce
- 1/3 cup honey
- 1/4 cup water
- 3 tablespoons soy sauce
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 teaspoon cornstarch
- 1/2 teaspoon chili crisp (or 1/4 to 1/2 teaspoon crushed red pepper flakes)
- Sesame seeds, for garnish, optional
- Sliced green onions, for garnish, optional
Instructions
Prepare the Oven and Pan: Heat the oven to 425 F and line a large, rimmed baking sheet with foil. Lightly oil the foil or spray with cooking spray.
Prepare the Chicken: Pat the wings with paper towels to dry; sprinkle with salt and pepper and toss in the flour to coat.
Bake the Wings: Arrange the wings on the baking sheet and bake for 35 to 45 minutes, turning halfway through the cooking time.
Make the Sauce: Combine the Sauce ingredients in a saucepan. Bring to a boil then reduce the heat to low and simmer for 8 to 10 minutes or until slightly thickened.
Sauce the Wings and Serve: Remove the wings from the oven and toss with the sauce. Garnish with green onions or sesame seeds if desired. Enjoy! 
