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Sticky Honey Garlic Wings Oven Baked

A plate piled high with glistening, caramelized Sticky Honey Garlic Wings Oven Baked, sprinkled with chili flakes.
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Follow this recipe to make sticky, sweet, and savory honey garlic chicken wings baked in your oven until the skin is crisp.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with aluminum foil and place a wire rack on top.
  2. Pat the chicken wings very dry using paper towels. This step helps achieve crispier skin.
  3. In a large bowl, toss the wings with baking powder, salt, and pepper until evenly coated.
  4. Arrange the wings in a single layer on the prepared wire rack.
  5. Bake for 20 minutes. Flip the wings over and bake for another 20 to 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the skin is golden brown.
  6. While the wings bake, prepare the sauce. In a small saucepan, combine honey, soy sauce, minced garlic, and apple cider vinegar. Bring the mixture to a simmer over medium heat.
  7. In a separate small bowl, whisk together the cornstarch and water to create a slurry.
  8. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens, about 1 minute. Remove from heat.
  9. Once the wings are cooked, transfer them to a large bowl. Pour about two-thirds of the honey garlic sauce over the hot wings and toss to coat them completely.
  10. Return the sauced wings to the wire rack. Bake for an additional 5 minutes to set the glaze.
  11. Remove from the oven, toss with the remaining sauce if desired, and serve immediately.

Notes

  • Drying the wings thoroughly before seasoning is the key to crispy skin without frying.
  • Do not add the sauce until the wings are fully cooked to prevent the honey from burning during the initial baking phase.
  • If you prefer a thicker glaze, simmer the sauce slightly longer before adding the slurry.

Nutrition

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