Sticky Honey Garlic Chicken Wings
Oven-baked chicken wings with crisp skin, tossed in a sticky honey, soy and garlic glaze and finished with sesame seeds and scallions.
By Tasty Nest Recipes Editorial TeamPublished
1 hr 5 min total About 30 wing piecesEasy
Photo: TheDeliciousLife · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
These wings get their crispness from the oven, not the deep fryer. A light coating of baking powder and salt dries the skin's surface and helps it blister and crisp as the fat renders out.
While the wings bake, a quick sauce of honey, soy sauce, garlic, ginger and rice vinegar simmers on the stove until it is thick and glossy. Toss the hot wings in the glaze just before serving so they stay crisp under the sticky coating.
Serve them for game day or as a main course with rice and steamed greens. Have plenty of napkins ready.
Equipment you'll need
- Large rimmed baking sheet
- Wire rack that fits inside the baking sheet
- Small saucepan
Tips for success
- Use baking powder, not baking soda. Baking soda will give the wings a bitter, metallic taste.
- For the crispiest results, leave the coated wings uncovered on the rack in the fridge for a few hours or overnight before baking.
- The wire rack lets hot air circulate under the wings so the bottoms crisp too. Without one, flip the wings twice during baking.
Substitutions and variations
- Use tamari instead of soy sauce to make the glaze gluten-free.
- Swap the honey for maple syrup for a slightly different sweetness.
- Add 1 to 2 teaspoons of sriracha or chilli garlic sauce to the glaze for some heat.
Storage and reheating
To store: Refrigerate leftover wings in an airtight container for up to 3 days.
To reheat: Reheat on a rack in a 400°F (200°C) oven for 8 to 10 minutes, until hot and re-crisped. Microwaving will soften the skin.
Recipe
Sticky Honey Garlic Chicken Wings
Oven-baked chicken wings with crisp skin, tossed in a sticky honey, soy and garlic glaze and finished with sesame seeds and scallions.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Yield
- About 30 wing pieces
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
For the wings
For the honey garlic glaze
To garnish
Instructions
Step 1: Prepare the pan
Arrange an oven rack in the upper-middle position and heat the oven to 425°F (220°C). Line the baking sheet with foil and set the wire rack on top.
Step 2: Coat the wings
Pat the wings thoroughly dry with paper towels. In a large bowl, toss them with the baking powder and salt until evenly and lightly coated.
Step 3: Bake
Arrange the wings on the rack in a single layer, skin side up, without touching. Bake for 45 to 50 minutes, flipping once halfway through, until the skin is deep golden and crisp and the meat reaches at least 165°F (74°C).
Step 4: Make the glaze
While the wings bake, combine the honey, soy sauce, garlic, ginger and rice vinegar in the saucepan. Bring to a simmer over medium heat and cook for 2 minutes. Stir the cornstarch mixture, add it to the pan and simmer for 1 minute more, stirring, until thick and glossy. Remove from the heat.
Step 5: Toss and serve
Transfer the hot wings to a large bowl, pour over the glaze and toss to coat. Pile onto a platter and sprinkle with sesame seeds and scallions. Serve immediately.
Cuisine: Asian-inspired · Course: Appetizer
Estimated nutrition per serving
- Calories
- 500
- Protein
- 40 g
- Fat
- 30 g
- Carbs
- 17 g
- Fibre
- 0 g
- Sugars
- 15 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/honey-garlic-chicken-wings
Cook it with confidence
Guides for this recipe
Techniques, troubleshooting and leftover ideas to help you get the most from your sticky honey garlic chicken wings.
Kitchen Guide · 2 min read
How to Tell When Meat Is Done: A Guide to Safe Internal Temperatures
Colour and cooking times are unreliable. Here is how to use a food thermometer and the minimum safe internal temperatures for poultry, beef, pork, fish and leftovers.
Keep cooking
