Print

Crispy Oven Baked Honey Garlic Chicken Wings

A close-up of several crispy Honey Garlic Chicken Wings coated in a sticky, dark glaze, piled on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this recipe to make perfectly crispy chicken wings in the oven, coated in a sticky, sweet, and savory honey garlic sauce.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, toss the dry wings with baking powder, salt, and pepper until evenly coated.
  4. Arrange the wings in a single layer on the wire rack, ensuring they do not touch.
  5. Bake for 25 minutes. Flip the wings over and bake for another 15-20 minutes, or until the skin is golden brown and very crisp.
  6. While the wings bake, prepare the sauce. In a small saucepan, combine honey, soy sauce, minced garlic, apple cider vinegar, and ginger. Bring the mixture to a simmer over medium heat.
  7. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens, about 1 minute. Remove from heat.
  8. Once the wings are fully cooked and crispy, transfer them to a large clean bowl. Pour about half of the honey garlic sauce over the wings and toss gently to coat.
  9. Return the sauced wings to the wire rack on the baking sheet. Bake for an additional 5 minutes to set the glaze.
  10. Remove from the oven, toss with any remaining sauce if desired, and serve immediately.

Notes

  • Using aluminum-free baking powder helps achieve a better crisp without imparting a metallic taste.
  • Do not skip drying the wings thoroughly before seasoning; excess moisture prevents crisping.
  • If you prefer a thicker glaze, increase the cornstarch slightly in the sauce mixture.
  • For extra crispness, you can bake the wings for the first 40 minutes without any sauce, then toss them with the sauce and bake for the final 5 minutes.

Nutrition

Find it online: https://cookerycourier.com/honey-garlic-chicken-wings-crispy-oven-baked/