Honey Garlic Chicken Wings

These honey garlic chicken wings are absolutely divine—they’re sweet, salty, garlicky, and sticky. They are oven baked until crispy and then coated with my special spicy honey garlic sauce. You’ll definitely love the combination of flavors and textures that these honey garlic wings create!

Jump to:

• Ingredients
• Instructions
• Top tips for success
• Substitutions
• Variations
• Equipment
• Storage
• FAQ
• Related
• Pairing
• Honey Garlic Chicken Wings

Honey garlic is probably one of my favorite wing sauces out there. The sweetness comes from honey, which is balanced out by garlic, butter, and chilis. The resulting sauce is sticky and flavorful—perfect for coating crispy baked chicken wings!

This honey garlic chicken wings recipe is inspired by my other recipe, Honey Garlic Chicken Breast, and pairs well with these amazing side dishes recipes: Asian Garlic Noodles, Air Fryer Eggplant, and Sesame Braised Cabbage,

Ingredients

• Chicken: I use split chicken wings for this recipe to get maximum crispness, but you can use whole wings and just cut and trim them before using.
• Oil: Any neutral oil will work here. Olive oil will work as well.
• Baking powder: To end up with extra crispy chicken wings.
• Spices: I use garlic powder and onion powder as well as dry hot mustard for a tangy flavor and medium heat.
• Seasonings: Season with salt and black pepper to taste.
• Optional: parsley, sesame seeds, green onions
  

For Honey Garlic Sticky Sauce:

• Honey: The sticky honey garlic sauce wouldn’t be the same without honey!
• Garlic: Fresh garlic is always best.
• Butter: Helps caramelize the sauce while adding tons of richness.
• Sweet Thai Chili
• Soy Sauce 

See recipe card for quantities.

Instructions

• Preheat the oven to 425 degrees.
• Make sure the chicken wings are dry and patted with a paper towel.
  
• Chicken Wings: Put the chicken wings, baking powder, oil, and spices in a mixing bowl. Mix well and set aside. 
• Line the baking sheet with parchment paper. Place the chicken wings on the prepared baking sheet.
• Bake in the oven for 30 minutes. Flip at 15 minutes. Remove when crispy.
  
• Honey Garlic Sauce: In a large skillet, brown the butter. 
• Add the garlic and saute in the butter until fragrant. Add in the garlic. Saute until the garlic is crispy and fragrant.
• Add the honey, sweet thai chili sauce, soy sauce and pepper.
• Remove the wings from the oven. Internal temperature should be 165 degrees or higher. Toss them in the skillet until the chicken is caramelized. 
• Serve and enjoy! 

Top tips for success

• Make sure to pat the wings dry with paper towels before mixing them with baking powder and spices. It will help ensure the seasoned wings crisp up nicely in the oven.
  
• Line your baking tray with parchment paper
  
• Make sure the oven is preheated.
  

Substitutions

• Honey – It’s best to use honey, but you can substitute it with maple syrup.
• Chicken – If you can’t find split chicken wings, use drumettes, wing tips, or whole wings.
• Soy Sauce – Tamari for gluten-free
• Baking powder – Use corn starch or potato starch instead.
  

Variations

• Dry rub – Use your favorite dry rub to add different flavors like smoked paprika, mustard powder, and cayenne pepper.
• Wing sauce – Use soy sauce and brown sugar instead of honey to make soy garlic wings.
• Air fryer wings – Air fry the wings for 20 minutes at 400 degrees F and then toss them in the sauce.
  

Equipment

• Small bowl
• Small saucepan
• Large bowl
• Parchment paper
• Paper towels
• Baking tray
• Oven

Storage

Store the leftover chicken wings in an airtight container in the fridge for up to 3 days. The excess homemade sauce can also be stored in the fridge for up to 5 days.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with sticky honey garlic chicken wings:

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