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Honey Garlic Chicken Wings

Name: Honey Garlic Chicken Wings
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 30 chicken wings; 2 tablespoons olive oil; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1/4 cup soy sauce; 2 tablespoons Mirin; 1/2 cup honey (or maple syrup, or agave); 3/4 cup water; 1 tablespoon sesame oil; 4 cloves garlic (minced); 1 tablespoon minced ginger; 1/4 teaspoon red pepper flakes (optional); 1 tablespoon cornstarch; Sesame seeds

ByCatalina Castravet February 5, 2025February 5, 2025

Recipe Video Print

I combine a sweet and sticky honey garlic sauce in this recipe with my crispy oven-baked chicken wings for the perfect game-day appetizer. Not only do the adults love them, but the kids cannot get enough of them, so I always make extras. And they are so easy to make with just 10 minutes of prep time.

honey garlic chicken wings on a baking sheet

What comes out are tender chicken wings that are juicy on the inside with caramelized crispy skin on the outside. They make for the best finger food, and the sticky fingers are totally worth it. I serve these with my homemade buffalo sauce for those who like a spicy kick or ranch dressing to kick it down a notch. Either way, no matter your choice, they’ll talk about your wings for days.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More game day appetizers:

With no deep frying and hot oil mess and just a handful of ingredients, my recipe is simply perfect, and it can be doubled or tripled to serve a crowd. I love how fast it is and also how budget-friendly it is. My garlic rub and special homemade honey garlic sauce make it stand out from all the other wings served on game day.

homemade honey garlic chicken wings on a baking sheet

Why you will love this recipe

There is no frying: Let’s face it, getting splattered with hot oil is no fun. I love the way fried wings taste, but I can get the crispy coating without the oil here. Baking is safer and easier, and the high temperature will crisp them up nicely.
The sauce is so flavorful: With my special mixture of seasonings, the homemade sauce makes these wings stand out from any of the others.
The kids will love them: Kids love finger food, and these are not too spicy. My kids love these little sweet and sticky wings. Just make sure there are plenty of wet wipes around.
Perfect for parties and game day: I love to double or triple the recipe for game day or parties. Everyone likes these because they are not too spicy or too sweet and they can be dipped in different sauces.

What you will need

honey garlic chicken wings ingredients in bowls on a table

Chicken wings – I like to use wings because they are so inexpensive and convenient. I can just dry them, and they are ready to be seasoned and baked. No prep work is required.
Garlic powder – The texture is better than minced for the rub as it is smoother and blends better. Minced garlic would create lumps and too much moisture. The powder spreads the robust flavor evenly all over.
Smoked paprika – I like this for a deep smoky taste that enhances the flavor of the chicken.

For the sauce:

I am a massive fan of Asian-inspired sauces, and this honey garlic sauce is my signature recipe. Perfectly sweet and salty, with some zesty flavor from the ginger, it coats each wing in a delicious blanket.

Honey – I prefer to use organic honey because it comes from bees that only forage on flowers that are not exposed to herbicides and pesticides. Besides that, I also like to use clover honey from local growers in my area.
Ginger – Freshly minced ginger adds a bright and zesty taste to complement the honey and garlic, which balances everything out. I also like the subtle warmth ginger provides.
Soy sauce – I like the umami taste to even out the sweet tastes and add depth to the other flavors without overpowering them.
Mirin – Adding a bit of tanginess and delicate sweetness, mirin also deepens the caramelized flavor and glossy finish of the chicken.
Sesame oil – I love the nutty taste that sesame oil adds to the overall flavor of the chicken and rich profile of the dish.
Garlic – Minced garlic provides an intense flavor to make this honey garlic chicken stand out from the rest.
Red pepper flakes – I only use a little bit when serving kids or those sensitive to spicy food. It just provides a subtle kick to balance out the sweetness and a layer of complexity to make it more dynamic.

How to make

Preheat and prepare: First, I preheat the oven to 425 degrees F and line a baking sheet with foil and parchment paper.
Make the rub: Then, I pat the chicken wings with paper towels to dry, and in a bowl, mix the rub ingredients.

Toss the wings: Now, I toss in the wings and add the oil.

drizzling olive oil over raw wings in a bowl

Arrange: After coating them well with the rub, I place them onto the prepared baking sheet.

Bake the wings: They go into the oven to bake for 35 minutes, turning over after 20 minutes so they get crispy on both sides.
Make the sauce: In the meantime, I mix the sauce ingredients in a small pan over medium heat, bringing it to a boil while stirring frequently. Once it boils, I reduce the heat to simmer for about 10 minutes, stirring occasionally until the sauce is slightly thickened and coats the back of a spoon.

photo collage of steps how to make honey garlic sauce

Coat in sauce: When the wings are finished cooking, I toss them with the sauce and let them cook for another five minutes on each side. I also like to add sauce to mine when I flip them using a kitchen brush.

tossing oven baked wings with honey garlic sauce

Serve: I serve them with various dipping sauces, and sometimes I sprinkle sesame seeds on top.

brushing honey garlic chicken wings with sauce

Expert tip

Getting crispy chicken without frying it

The most important thing about crispy chicken wings in the oven is drying the chicken before cooking it. I use paper towels to make sure each piece of chicken is absolutely dry. Then, I make sure each one is coated in dry rub and oiled. But not too much oil.

The next most important thing is the oven temperature. My recipe calls for a temperature of 425 degrees F. Do not put the chicken in the oven until it is well preheated. That is important for crispy chicken. The high temperature has to dry the coating right away to make it crispy. Also, don’t forget to flip the chicken. It has to be cooked evenly.

More tips to consider

Be sure to add enough salt and pepper to the rub. That is the first seasoning mixture that gives it flavor.
Do not overcrowd the chicken. If there is not enough room with one baking sheet, use two or cook in batches.
Make sure the chicken does not get overcooked, or it will be dry. I remove my wings when they are 155 degrees F. They will finish cooking as they rest.
Use low-sodium soy sauce to keep the sauce from being too salty.
Toast the sesame seeds for a crispier, nuttier topping.
To make a thicker coating on your wings, add two tablespoons of flour to the rub.

baked honey garlic chicken wings on a baking sheet

Recipe variations and add-ins:

Make them spicy: For spicy food lovers, I like to add some extra red pepper flakes to the rub and sriracha to the sauce.
Even sweeter: I can also add some brown sugar and make these even sweeter. I have a sweet tooth, so I love anything sweet, and this is one of my favorite ways to serve these wings.
Mediterranean wings: For a hint of Mediterranean flavor, I sprinkle in some sweet paprika, cumin, turmeric, nutmeg, and dill with some Greek yogurt dip on the side.
Bourbon wings: Adding a bit of my favorite bourbon always makes the sauce a little tastier and richer. And cooking it removes the alcohol so the whole family can enjoy it.
Dry-rub: As an option, change the dry rub for a different flavor, use for example Cajun seasoning or Ranch seasoning. Also, add a tablespoon or two of brown sugar to the dry rub, it will add a deep caramelized flavor.
The sauce: Coat the crispy wings in a different sauce, try General Tso, BBQ, or Szechuan.

Serving suggestions:

I like to serve these with a variety of different sauces. The honey garlic flavor goes great with a bunch of flavors. I like it with my homemade honey mustard or Ranch Dip. These are also great served with crunchy veggies like celery and carrot sticks, broccoli and cauliflower florets, and snow peas.

There are a lot of sweet honey appetizers and snacks that go perfectly with these wings. As a nice snack, I served it with my fruit salad with honey lime dressing at a brunch I hosted lately, and everyone loved it. My favorite wine pairings for these little wings include crisp Chardonnay, dry Rose, or Sauvignon Blanc.

How to store leftovers:

Refrigerate: I save my leftover wings in an airtight container for up to four days in the fridge.
Freezing: To keep them longer, I pack mine in freezer bags for up to three months in the freezer.
Defrost: Thaw overnight in the refrigerator for the best flavor.
Reheating: For crispy wings, reheat in the oven at 375 degrees F for 10 minutes. In the air fryer, they can be reheated for five minutes at 380 degrees F.

oven baked honey garlic chicken wings on a plate with salad leaves

Frequently asked questions

Why won’t my sauce stick to my baked chicken wings?

It could be that they are too dry, or there is no texture to cling onto. Be sure there is some cornstarch and other rub for the sauce to stick to. It may also be that the wings are not hot enough. Wait until they are almost cooked all the way before tossing them in the sauce. Finally, if the sauce is not thick enough, it will not stick. It has to be thick and sticky.

How can I thicken my honey garlic sauce?

If the sauce does not coat the back of a spoon, continue to simmer it for another five minutes. If that doesn’t work, add a cornstarch slurry. I whisk one tablespoon of cornstarch into two tablespoons of cold water until it dissolves and then add it to the sauce. Then, I let it simmer until it thickens.

Why are my baked honey garlic wings rubbery?

This happens if they are overcooked. The muscle fibers in the chicken contract and become tough so they are hard to chew. I suggest checking the wings early with an instant-read thermometer. I remove mine when they reach an internal temperature of 155 degrees F. The temperature will continue to rise to 165 degrees F as they rest so they will be ready to eat when served.

crispy oven-baked honey garlic chicken wings on a baking sheet

More game day appetizers:

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