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
- 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.