Honey Garlic Chicken Wings


Crispy wings brushed with a sticky sweet and spicy glaze– these were everything I wanted them to be.

I’ve made quite a few fried chicken wing recipes lately, so I’ve been wanting to experiment with baked wings. Oven roasted wings can be just as lip-smackingly crispy and you don’t have to deal with dropping chicken into hot bubbling oil.

I like crispy wings dry but I also like them with a sticky glaze. It makes for messy eating, but there’s something so satisfying about getting your hands covered in the thick sticky sauce.

Despite the heat wave we had in San Diego this weekend, I made these wings. Since moving into our new house I’ve been constantly cold. And then temperatures rose to the 80’s and I got to see the upside of living in a cooler house. The thermostat stayed at a pleasant 71 degrees so I didn’t even realize how hot it was until I stepped outside. Which means I was able to make these wings without them heating up the house.


See how crispy the skin looks? (Ignore the black pepper on the wings. I originally tried it with the black pepper but found it was too much and made the wings look ugly so the recipe has been adjusted accordingly.)

These wings come together very easily. You stick them in the oven and let them roast. While they are roasting, you combine a few ingredients on the stove to make the glaze. When the wings are finished cooking, you brush them with the glaze and then they are ready to eat.

Honey Garlic Baked Chicken Wings

Ingredients:

2.5 lb party chicken wings (I used the large frozen bag)
2 tbsp butter, melted

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for the glaze:
1/4 cup honey
4 tbsp butter
1 tbsp all purpose flour
6 garlic cloves, minced
1/2 tsp onion powder
1/4 cup water
1 tbsp low sodium soy sauce
1 tsp sriracha sauce

Directions:

1. Preheat oven to 400F. Line large baking sheet with parchment paper. Pat wings dry with paper towel and then lay them on baking sheet. Brush surfaces of wings with melted 2 tbsp butter. Place into oven and roast for about 40 minutes or until the skins of the wings reach desired crispness. You should check on the wings at about 30 minutes and you may need to rotate your tray to ensure even roasting.
2. About 10 minutes before the wings are done, prepare your sauce. Combine all ingredients except flour into a small saucepan and bring to a low boil. Add in flour and stir vigorously so that the flour dissolves. If you just leave the flour in there, it will become clumpy, which will make for an unpleasant sauce. Instead, the flour should thicken the sauce. Let the sauce continue to simmer until it reaches desired thickness. You may also want to taste to see if you want to add additional srircha or soy sauce. Once the sauce is ready, turn off the stove.
3. Remove wings from oven and brush the wings with the glaze. Eat immediately to preserve wing crispness.

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14 comments on “Honey Garlic Chicken Wings”

  1. Looks good!

  2. This looks so good! I’ll eventually make this…I know Bert and TC would love it.

  3. My son is eating these wings as I type! So crisp and flavourful, yet not deep fried. An easy recipe to follow! Thank you so much.

    • Awesome! I’m so glad to hear that. whenever I post a recipe, I always get so nervous about whether others will like it too or am I just delusional. So I’m really happy to hear you had success with the recipe

  4. Made these last weekend for a get together and they were such a hit I’m making them again tonight. The only thing I did differently was to bake them for a few minutes with the sauce before serving on because I had to roast them earlier in the day. They probably weren’t as crispy but still had good texture and we all loved the flavour.

    • I love hearing these type of comments! Thanks for letting me know! I’ve done a few other similar recipes since this one, and now I have also been baking them a few minutes with some of the sauce at the end (I usually turn up the temp to 425F also and then bake about 4 minutes with the sauce so it caramelizes over the wings), and then put another layer of glaze over it right before serving.

  5. I made these tonight for myself, only I used 2 large chicken drumsticks, baked them at 450, and subbed the sriracha for a few dashes of tabasco chipotle hot sauce.  They were absolutely delicious – that sauce is dangerously addictive.  I’ll definitely be making these for guests in the future!

  6. So excited to have found this recipe. My hubby and I love hot/ honey garlic wings ! I will let you know how it goes! Making them now!! Yum!

  7. I wanted something different to do with the chicken wings tonight, so I hit the internet for some ideas. I saw this recipe and decided I could modify it with what I had available in my pantry. 

    I didn’t have any plain butter, but I did have garlic butter (that had Parmesan cheese with basil in it). I melted that and brushed half on the chicken wings and baked them. I used the remainder of the garlic butter for the sauce. No onion powder was used (didn’t have any as husband is allergic to onions). Fresh minced garlic available, but reduced to five cloves since the butter already had some garlic. No soy sauce, so I used a bit of Japanese low-sugar teriyaki sauce instead. I did increase the honey to 1/3 instead of 1/4. No Sriracha; I used Cholula. I followed the recipe preparation instructions using my modifications.

    My family really liked the chicken and voted this dish as something they would eat again. Thank you for a quick idea to add variety to our dinner tonight!!.

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