Honey Garlic Chicken Wings

These Honey Garlic Chicken Wings are crispy, sticky, and loaded with sweet-salty-zesty flavors. Easy to make in the oven or air fryer for a party appetizer or a fun weeknight dinner.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Main Course

Cuisine: American

Keyword: air fried wings, baked wings, chicken wings, garlic, honey

Servings: servings (6 wing pieces)

Author: Amanda Biddle

Ingredients

For the Wings

2-1/2 pounds split chicken wings (wings and drumettes, often labeled "party wings")
¼ cup cornstarch
1 teaspoon kosher or fine sea salt
½ teaspoon freshly-ground black pepper
½ teaspoon garlic powder
2 tablespoons vegetable oil (or other high-heat, neutral flavored oil)

For the Sauce

½ cup honey
¼ cup water
¼ cup soy sauce (I use reduced sodium)
4 large garlic cloves , minced (about 1 tablespoon)
½ tablespoon finely-grated fresh ginger (I use a microplane)
1 teaspoon cornstarch
¼ teaspoon crushed red pepper flakes (optional, for a spicy kick)

For Serving

½ tablespoon toasted sesame seeds
1 scallion , thinly sliced

Instructions

Prep the Wings

Use a paper towel to pat the wings very dry. Place them in a large bowl or gallon-size disposable zip-top bag. Sprinkle the starch, salt, pepper, and garlic powder over the wings and stir with a rubber spatula until they are all evenly coated. Or, if using a zip-top bag, seal and shake to coat (my preferred method).

Bake the Wings

Preheat oven to 425°F with racks in the upper-middle and lower-middle positions. Line 2 half-sheet pans with foil. Place parchment paper over the foil and set aside.
Divide the wings between the lined sheet pans, leaving room between each wing so they can crisp. Brush the tops of the wings lightly with oil. Place the sheet pans in the oven and bake for 35-45 minutes, until golden. Halfway through cooking, rotate the pans in the oven and use tongs to flip the wings.

Make the Sauce

While the chicken is baking, combine the sauce ingredients in a saucepan and bring to a low boil over medium to medium-high heat.
Reduce heat and simmer for about 8 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir the sauce frequently. (I like to use a small rubber spatula to clear the sides of the saucepan.)

Glaze and Finish the Wings

Use tongs to carefully remove wings from the baking sheets and transfer them to a large bowl. (Don't turn off the oven, as you'll be cooking the wings again after glazing them.)
Toss the wings with the sauce to fully coat. Return the wings to the lined sheet pans and baste the tops with any sauce remaining in the bowl.
Bake the glazed wings for 5 minutes. Flip them, baste them again with any sauce remaining in the bowl, and continue baking for 4-5 minutes longer, until the glaze is caramelized. Watch them closely so the sugars don't burn.
Transfer the wings to a large platter. Sprinkle with toasted sesame seeds and scallions. Serve hot with plenty of napkins!

Notes

Internal Temperature of Cooked Wings: Chicken wings are safe to eat when the internal temperature reaches 165°F, but their texture is best in the 185-200°F range.
Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat in the oven or air fryer at 350°F. This will take 10-15 minutes on a parchment-lined baking sheet in the oven and 3-5 minutes in a lined air fryer basket. Watch the wings when reheating to monitor for burning. Reheated wings should reach an internal temperature of at least 165°F.

Air Frying the Wings:

Please read the "Air Fryer" section in the article above for important considerations before using this method.

Air fryer times and temperatures can vary by model. I do not recommend using an air fryer with exposed heating elements under the cooking space (such as a toaster oven-style model), especially after adding the glaze to the wings.

Preheat your air fryer to 390°F. Spray the bottom of the basket with nonstick cooking spray, or use a disposable liner that fits your model.
Brush the tops of the wings with oil, as in the baked wing instructions. Place them into the air fryer basket in a single layer without crowding them. Depending on the size of your air fryer, you might need to do this in 2-3 batches.
Air fry the wings for 12 minutes. Flip them, and continue cooking for another 10 minutes on the second side, until golden.
Follow the instructions in the recipe card above for tossing the wings with the sauce and brushing the tops. Return the wings to the air fryer in a single layer for 3-4 minutes, until the sauce is bubbly and caramelized. Keep a close eye on the wings to ensure they don't burn.

Nutrition

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