Honey Garlic Chicken Wings

Jump to Recipe

Honey garlic chicken wings are one of those foods that disappear quickly once you put them on the table. These are baked until crisp, tossed in a sweet and savory garlic glaze, then returned to the oven for a few minutes so the sauce caramelizes around the wings.

I like the little splash of apple cider vinegar here because it cuts through the sweetness without making the glaze taste vinegary.

Why You’ll Love This Recipe

• Crispy without deep frying
• Sweet, savory and garlicky
• Easy oven method
• Perfect for game day and parties

Ingredient Notes

Chicken wings: Use split wings with the tips removed. Pat them very dry before seasoning.

Cornstarch: Helps create a crisp exterior in the oven.

Honey: Gives the glaze its sweetness and glossy finish.

Soy sauce: Adds savory flavor and gives the glaze a deeper color.

Apple cider vinegar: Balances the sweetness of the honey and brown sugar.

How to Make Honey Garlic Chicken Wings

1. Season the Wings

Preheat the oven to 425°F / 220°C.

Pat the wings very dry with paper towel. Toss with cornstarch, paprika, garlic powder, salt and black pepper, then drizzle with the oil and toss again.

2. Bake

Arrange the wings in a single layer on a wire rack set over a baking sheet. If you don’t have a rack, use a parchment-lined baking sheet.

Bake for 40–45 minutes, turning halfway through, until browned and crisp.

3. Make the Honey Garlic Glaze

While the wings bake, combine the honey, soy sauce, garlic, brown sugar, apple cider vinegar and sesame oil in a small saucepan.

Add ginger and red pepper flakes if using.

Simmer over medium-low heat for 4–6 minutes, stirring occasionally, until slightly thickened and glossy.

4. Glaze the Wings

Transfer the baked wings to a large bowl and toss with the honey garlic glaze until evenly coated.

5. Caramelize

Return the glazed wings to the baking sheet and bake for another 5–7 minutes, until the glaze is glossy and caramelized.

6. Serve

Sprinkle with sliced green onions and sesame seeds if desired. Serve hot.

Tips

• Really dry wings make a big difference when you want crisp skin.
• Don’t crowd the baking sheet or the wings will steam.
• Keep an eye on them after glazing because honey can caramelize quickly.
• The red pepper flakes are completely optional if you prefer mild wings.

Serving Suggestions

Serve them on their own or with ranch, blue cheese dressing, celery and carrot sticks.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 400°F / 200°C oven or air fryer until hot and crisp again.