Crispy baked chicken wings brushed with a sticky sweet and spicy glaze– these honey garlic chicken wings are so addictive!
Crispy wings brushed with a sticky honey garlic sauce– 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.
These wings come together very easily. You stick them in the oven and let them roast. While they are baking, you combine a few ingredients on the stove to make the honey garlic sauce. When the wings are finished cooking, you brush them with the glaze, and then they are ready to eat.
- Chicken wings – if frozen, you will need to thaw them first.
- Unsalted butter
- All-purpose flour
- Minced garlic cloves
- Onion powder
- Low-sodium soy sauce
- Sriracha sauce
Despite the heatwave 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 this wing recipe without heating up the house.
See how crispy the skin looks? They are just as good as deep-fried wings and so much easier to make.
How to Bake Crispy Chicken Wings
First, pat the thawed wings dry with a paper towel and then lay them on a large rimmed baking sheet lined with parchment paper. Brush them with melted butter.
Bake the chicken wings for 40 minutes at 400 degrees F or until the skins are crispy. You may want to rotate the pan halfway through the baking time. Also, check on them at the 30-minute mark since they may not need to roast for the entire time, depending on your oven.
Honey Garlic Sauce Instructions
Start making the sauce about 10 minutes before the wings are done.
Place butter, honey, garlic, onion powder, water, soy sauce, and sriracha in a small saucepan. Stir to combine and bring it to a low boil over medium heat. Add in the flour and whisk quickly so it dissolves into the sauce.
Simmer the sauce until it’s thickened. You might want to taste it, too, and adjust the flavors. Sometimes I add extra soy sauce or sriracha if I want it spicier.
Brush the glaze on the hot wings, I think brushing them makes a more even coating, but you can also place them in a large bowl and lightly toss them in the sauce. Serve the honey garlic wings while they’re hot and crispy.
I added some black pepper to mine, but this is optional. I actually didn’t enjoy it, but you may like it on your wings.
I think sesame seeds would work well, too. You can sprinkle them on before serving for a little extra crunch.
If you pile them in a large bowl or on a serving dish, sprinkle some thinly sliced green onions or scallions over the top.
I use the party chicken wings that come in bags in the freezer section. I thaw them first before baking them.
I think they are best hot from the oven while the skin is crispy. It will soften as they sit.
If you have leftovers they will keep in an airtight container in the fridge. They won’t be as crispy, but still good. If you have an air-fryer that is a good way to warm them up and get them a little crispy again.
What’s great about this honey garlic chicken wings recipe, is that once you know how to bake crispy chicken wings you can change up the sauce to change the flavor. I’ll definitely be making them again!
More Crispy Appetizer Recipes
- Crispy Skin Pork Belly
- Soy Caramel Chicken
- Bubble Chips
- Crispy Skirt Pot Stickers
- Korean Fried Chicken Wings
Honey Garlic Baked Chicken Wings
- 2.5 lb party chicken wings I used the large frozen bag
- 2 tbsp unsalted butter melted
for the glaze
- 1/4 cup honey
- 4 tbsp unsalted 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
- Preheat oven to 400°F. Line large baking sheet with parchment paper. Pat wings dry with a paper towel and then lay them on a 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.
- 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 sriracha or soy sauce. Once the sauce is ready, turn off the stove.
- Remove wings from oven and brush the wings with the glaze. Eat immediately to preserve wing crispness.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.