A delicious recipe for sticky honey garlic chicken wings that are crispy, sweet, and savory.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 lbs chicken wings, split into drumettes and flats
1 tbsp baking powder
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
½ tsp black pepper
1 tbsp olive oil
½ cup honey
¼ cup soy sauce
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp butter
6 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp red pepper flakes, optional
1 tbsp cornstarch
2 tbsp water
1 tbsp sesame seeds (for garnish)
2 green onions, thinly sliced (for garnish)
Instructions
Pat the chicken wings very dry with paper towels to help them become crispy.
Place the wings in a large bowl. Add baking powder, garlic powder, onion powder, paprika, salt, pepper, and olive oil. Toss until evenly coated.
Arrange the wings in a single layer on a wire rack set over a foil-lined baking sheet. Bake at 425°F for 40–45 minutes, turning halfway through, until golden and crisp.
While the wings bake, combine honey, soy sauce, brown sugar, vinegar, butter, garlic, ginger, and red pepper flakes in a saucepan over medium heat. Bring to a gentle simmer and cook for 3–4 minutes.
Mix the cornstarch and water in a small bowl. Stir the slurry into the simmering sauce and cook for 1–2 minutes, stirring constantly, until glossy and thick enough to coat a spoon.
Transfer the crispy wings to a large bowl. Pour the hot honey garlic sauce over them and toss until every wing is completely coated.
Return the sauced wings to the baking sheet and bake at 425°F for 5–7 minutes to help caramelize the glaze.
Sprinkle with sesame seeds and sliced green onions. Serve hot with extra honey garlic sauce on the side.
Notes
For extra heat, add more red pepper flakes to the sauce.
Ensure wings are patted dry for maximum crispiness.
Can be served with a side of celery and blue cheese dressing.