Baked honey garlic chicken wings

I laugh every time I make these wings because my kitchen immediately smells like a sticky carnival booth — in the best way. Picture this: garlic sizzling, honey bubbling into a glossy ribbon, and that first crisp snap when you bite the wing. I promise this recipe tastes way fancier than the effort it asks for. You don’t need a deep fryer or secret equipment — just a hot oven, a rimmed baking sheet, and a willingness to lick the sauce spoon (I won’t tell). If you like sweet, garlicky, sticky wings that get delightfully crisp at the edges, you’re in the right place. Let’s get messy and make something everyone will fight over.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

This recipe hits all the good notes: sticky-sweet honey, savory garlic, and crispy, golden skin. It cooks in the oven, so you get that satisfying crunch without a vat of oil. The sauce clings to the wings in glossy ribbons and caramelizes at the edges for pockets of chew and crackly texture. It’s so easy even your oven can’t mess it up — and yes, you’ll want to double the sauce. Trust me, the sound of people licking their fingers never gets old.

Ingredients

For the Main Dish:

• 2 1/2 pounds chicken wings (split into flats and drumettes)
• 1 tbsp baking powder (aluminum-free; helps crisp skin)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil

For the Sauce / Garnish (if applicable):

• 1/3 cup honey
• 1/4 cup low-sodium soy sauce (use tamari for gluten-free)
• 3 cloves garlic, minced (about 1 tbsp)
• 2 tbsp unsalted butter (or 1 1/2 tbsp neutral oil for dairy-free)
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp sriracha or more to taste (optional for heat)
• 1 tsp cornstarch mixed with 1 tbsp cold water (optional thickener)
• Garnish: sliced green onions and sesame seeds (optional)

How I Make It

Step 1:

Preheat your oven to 425°F and line a rimmed baking sheet with foil or parchment. Pat the wings dry with paper towels — this little step makes a huge difference for crispiness. Toss the wings in a bowl with 1 tbsp baking powder, 1 tsp salt, 1/2 tsp pepper, and 1 tbsp olive oil until they look evenly coated and slightly glossy.

Step 2:

Spread the wings out on the baking sheet in a single layer with space between them. Slide the sheet into the oven and bake for 25 minutes, then flip each wing so they brown evenly. If you crowd the pan, the wings steam instead of crisp — give them breathing room. I often use two pans rather than cram everything together.

Step 3:

While the wings bake, make the sauce. Warm a small saucepan over medium heat, add 2 tbsp butter (or oil), then stir in 3 cloves minced garlic and cook 30–45 seconds until fragrant. Pour in 1/3 cup honey, 1/4 cup soy sauce, 1 tbsp rice vinegar, and 1 tsp sriracha if you like heat. Let the sauce bubble and reduce for 2–3 minutes so it thickens slightly and smells sweet-garlicky. If you want a thicker glaze, whisk in the cornstarch slurry and simmer 1 more minute until glossy.

Step 4:

After flipping, roast the wings another 10–15 minutes until the skin turns deep golden and edges crisp. You’ll hear that delightful crackle as the fat renders. Pull the wings from the oven and immediately toss them in the warm honey-garlic sauce so each wing gets a sticky coat. Return glazed wings to the pan and pop them under the broiler for 1–2 minutes to caramelize the sauce — watch closely so it doesn’t burn.

Step 5:

Transfer wings to a platter, scatter sliced green onions and sesame seeds, and serve hot. Let a couple rest for 3 minutes so the juices settle and the glaze firms up a touch. Grab napkins. These wings get messy and joyful — exactly how I like them.

Pro Tips

• For extra-crisp skin, dry the wings in the fridge uncovered for a few hours or overnight before baking.
• If you don’t have baking powder, increase oven temp to 450°F and watch closely for faster browning.
• Use tamari or coconut aminos to make the sauce gluten-free; swap butter for oil to make it dairy-free.
• If you like spicy, add 1 tbsp gochujang or 2 tsp chili garlic sauce to the glaze for a Korean-inspired kick.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for cauliflower florets or tofu for a vegetarian option — roast until browned and toss in glaze; texture changes but flavor stays fun.
• Use maple syrup instead of honey for a deeper, woodsy sweetness; glaze will brown a bit differently.
• For gluten-free, use tamari or coconut aminos in place of soy sauce.
• Make it dairy-free by using avocado oil or coconut oil instead of butter — you’ll lose a touch of richness but keep the shine.

Variations & Tips

• Spicy Honey Garlic: Double the sriracha and add 1 tsp chili flakes for a punchy kick.
• Korean-Inspired: Add 1 tbsp gochujang, 1 tsp sesame oil, and a pinch of sugar to the sauce.
• Kid-Friendly: Reduce garlic to 1 clove, skip sriracha, and add a splash of orange juice for mild citrus notes.
• Citrus Twist: Stir in 1 tsp orange zest to the sauce for a bright, fresh finish.
• Extra-Crispy: After glazing, place wings back on a wire rack and broil for 1–2 minutes to caramelize.
• Sheet-Pan Meal: Roast diced potatoes and carrots on the same pan (tossed in oil and salt) for an easy one-pan dinner.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Roast the wings and store them in an airtight container in the fridge for up to 3 days. Reheat in a 425°F oven for 8–10 minutes to revive crispiness, then re-glaze if desired.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them halfway through baking so everything browns evenly. Don’t cram everything on one pan or you’ll lose crispness.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for deep golden-brown skin, sizzling edges, and a glossy, sticky glaze. Internal temp should reach 165°F at the thickest part of the wing.

What if I don’t have ingredient X?

If you lack rice vinegar, use apple cider vinegar or a squeeze of lemon. No cornstarch? Simmer the sauce longer to reduce it until syrupy.

How I Like to Serve It

I toss these wings on a big platter and set out napkins, pickles, and crunchy slaw for contrast. A cold beer or an ice-cold soda pairs perfectly, and for weeknight comfort I serve them with buttery mashed potatoes or a simple green salad. They work for game day, a casual dinner, or when you want to impress friends without sweating it.

Notes

• Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in a hot oven at 425°F for 8–10 minutes to crisp back up.
• Safe minimum internal temperature for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with these sticky, garlicky wings. Eat hot, make a mess, and enjoy every crunchy, saucy bite!