Honey Garlic Chicken Wings: Sticky, Crispy, Can’t-Stop-Eating

You want wings that make people pause mid-sentence? Here they are. Sticky, garlicky, sweet-heat magic that turns a humble pack of chicken into the main event.

One bite and the sauce hits like a mic drop—crisp skin, glossy glaze, and just enough kick to keep you reaching for another.

This is the kind of recipe that turns “I’ll just have one” into “Where did the rest go?” Cook once, become the wing person everyone texts before game night.

Why You’ll Love This Recipe

• Texture that slaps: Ultra-crispy wings with a lacquered honey-garlic glaze.
• Ridiculously simple: Pantry ingredients, zero weird steps, hero-level results.
• Flexible heat: Dial the spice up or down without messing up the flavor.
• Better-than-takeout: Cheaper, cleaner, and you control the sauce ratio (aka extra).
• Works with oven, air fryer, or grill: Choose your weapon.

Honey Garlic Chicken Wings: Sticky, Crispy, Can’t-Stop-Eating

Recipe by Wendy CarterCourse: Chicken, High-Protein, Snack

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

420

kcal

Ingredients

• 2 pounds chicken wings (split into flats and drums, tips removed)

• 1 1/2 teaspoons kosher salt

• 1 teaspoon black pepper

• 1 teaspoon baking powder (aluminum-free, for crispiness)

• 1 tablespoon cornstarch (optional, extra crunch)

• 1 tablespoon neutral oil (avocado, canola, or grapeseed)

• 4 cloves garlic, finely minced

• 1/2 cup honey

• 3 tablespoons soy sauce (low-sodium preferred)

• 1 tablespoon rice vinegar (or apple cider vinegar)

• 1 teaspoon sesame oil

• 1–2 teaspoons sriracha or chili flakes (to taste)

• 1/4 cup water

• 1 teaspoon cornstarch + 1 teaspoon water (slurry, optional for thicker glaze)

• Sesame seeds and sliced scallions for garnish

Step-by-Step Instructions

• Dry the wings like you mean it: Pat wings thoroughly with paper towels. Moisture is the enemy of crisp.
• Season and coat: Toss wings with salt, pepper, baking powder, cornstarch (if using), and oil until evenly coated.
• Oven method: Place wings on a wire rack over a foil-lined sheet. Bake at 425ºF (220ºC) for 40–50 minutes, flipping at 25 minutes, until deeply golden and crisp.
• Air fryer method: Arrange wings in a single layer at 380ºF (193ºC) for 18–20 minutes, shake halfway; finish 4–6 minutes at 400ºF (204ºC) until crisp.
• Make the sauce while wings cook: In a small saucepan, warm a splash of oil over medium heat. Add garlic; cook 30–45 seconds until fragrant (don’t brown it). Stir in honey, soy sauce, vinegar, sesame oil, chili, and water. Simmer 2–3 minutes.
• Thicken if desired: For a sticky, clingy glaze, add cornstarch slurry and simmer 30–60 seconds until glossy.
• Sauce the wings: Toss hot wings in a large bowl with enough glaze to coat. Return to oven/air fryer for 2–3 minutes to set the glaze, or serve immediately if you’re impatient (respect).
• Garnish and serve: Shower with sesame seeds and scallions. Keep extra sauce on the side because obviously.

How Long Does It Keep?

Wings keep in the fridge for up to 3 days in an airtight container.

Reheat at 375°F for 8–10 minutes (oven or air fryer) until sizzling. They’ll be tasty cold too, but crispiness prefers heat. FYI, the sauce thickens in the fridge—loosen with a splash of water when reheating.

Why You’ll Feel Good Eating This

These wings are high in protein, cooked with minimal oil, and use a real-food glaze built from honey and garlic instead of mystery additives.

You control the sodium and sweetness, and there’s no deep-frying vat to haunt your conscience. It’s comfort food with a smarter blueprint.

Nutrition Stats

• Per serving (approx.): 420 calories, 24g fat, 18–22g carbs, 32g protein
• Sodium: ~700–900mg (use low-sodium soy to pull this down)
• Sugars: 14–18g from honey; balance with extra vinegar if you prefer less sweet
• Micros: Iron and zinc from chicken; allicin from garlic brings antioxidant cred

These are estimates, not a lab report. If you need precision, plug your exact ingredients into a nutrition calculator.

Pitfalls to Watch Out For

• Wet wings = floppy skin. Dry thoroughly and don’t crowd the pan.
• Skipping the rack. A wire rack keeps hot air circulating.
  

  No rack? Flip more often.

• Burning the garlic. Bitter city. Keep heat moderate and move fast.
• Over-thickening the glaze. It shouldn’t be taffy.
  

  Add water if it tightens too much.

• Soggy after saucing. Set the glaze briefly in the oven/air fryer for that pro finish.

Different Ways to Make This

• Ginger boost: Add 1 tablespoon grated fresh ginger to the sauce for a sharper bite.
• Lemon-pepper honey garlic: Add 1 teaspoon lemon zest and extra black pepper; swap rice vinegar for lemon juice.
• Smoky grill version: Grill wings over medium heat 18–22 minutes, then toss in glaze; char for 1 minute per side.
• Gluten-free: Use tamari or coconut aminos; ensure baking powder and cornstarch are GF-certified.
• Extra spicy: Stir in gochujang or sambal oelek for more heat and depth.
• No honey? Use maple syrup; reduce heat slightly to avoid scorching.

FAQ

Can I bake these without a wire rack?

Yes. Line a sheet with foil, oil it lightly, and bake. Flip every 12–15 minutes to prevent sticking and to crisp both sides.

The rack just makes it easier.

How do I make the wings even crispier?

Use the baking powder + cornstarch combo, dry-brine with salt in the fridge for 30–60 minutes, and finish with a high-heat blast (broil 1–2 minutes or 400°F air fryer). Don’t crowd the pan—airflow is life.

What if my sauce is too sweet?

Balance it with more vinegar or a squeeze of lemon. A dash of soy or a pinch of salt also rounds it out.

Heat (sriracha, chili flakes) cuts perceived sweetness, too.

Can I make the sauce ahead of time?

Absolutely. Store in the fridge up to 1 week. Rewarm gently and loosen with water if thick.

Then toss with fresh, hot wings.

Bone-in vs. boneless—what’s best?

Bone-in wings deliver superior juiciness and flavor. If you want boneless, use chicken thighs cut into chunks; bread lightly in cornstarch and air fry, then glaze. IMO, bone-in wins for texture.

What oil should I use?

Any neutral, high-smoke-point oil works: avocado, canola, or grapeseed.

Olive oil can smoke at higher temps, so skip it here.

Can I double the recipe?

Yes—just cook in batches. Saucing all at once is fine; keep the first batch warm at 200°F while the rest finishes.

The Bottom Line

Honey Garlic Chicken Wings deliver everything you want—crisp skin, sticky-sweet heat, and a clean plate at the end.

With simple ingredients and a few smart tricks, you’ll beat your favorite takeout and earn repeat requests.

Make them once, and they’ll be your party trick, weeknight win, and late-night snack—all in one pan.