These honey garlic chicken wings are baked to crispy perfection and tossed in a sticky, sweet, and savory sauce that’s packed with flavor. The combination of honey, soy sauce, garlic, and fresh ginger creates a glaze that clings to the wings in the most irresistible way. Perfect for game days, parties, or even a casual dinner, I find myself making these wings again and again because they never fail to impress.

Why You’ll Love This Recipe

I love how easy this recipe is, especially since there’s no deep frying involved. The wings come out just as crispy as the restaurant versions, but with less mess and grease. The sauce is what really seals the deal for me — it’s thick, glossy, and full of flavor. It’s the perfect balance of sweet, salty, garlicky, and a little spicy. These wings are ideal for entertaining or simply satisfying a serious craving at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 50 chicken wings

• ¼ cup all-purpose flour

• salt and black pepper to taste

• 1 tablespoon olive oil

For the sauce:

• ½ cup honey

• ⅓ cup water

• 4 tablespoons soy sauce

• 4 cloves garlic, minced

• 1 tablespoon minced fresh ginger

• 1 teaspoon cornstarch

• ½ teaspoon red pepper flakes

Directions

1. I start by preheating my oven to 425°F. Then I pat the wings dry with paper towels until they’re as moisture-free as possible — this is key for crispiness.

2. I toss the wings in flour, salt, and pepper, making sure to shake off any excess flour. Then I lightly brush them with olive oil.

3. I line my baking pan with foil and parchment paper to make cleanup easy. The wings go in for about 35 minutes, and I flip them at the 20-minute mark to ensure even cooking.

4. While the wings are baking, I make the sauce. I combine all the sauce ingredients in a small saucepan and let it simmer until it’s slightly thickened and coats the back of a spoon.

5. Once the wings are crispy, I toss them in the sauce and return them to the oven for another 10 minutes, flipping halfway through.

6. I let them cool for about 10 minutes after baking, which helps the sauce thicken and cling to the wings. I give them a stir every few minutes while they cool to make sure every wing is coated in that sticky glaze.

Servings and timing

This recipe makes about 12 servings. Each serving includes roughly 4 wings, making it perfect for a party platter or a hearty appetizer. The prep time is around 10 minutes, the cook time is 55 minutes, and the total time is just over an hour.

Variations

Sometimes I like to switch it up depending on what I’m in the mood for. If I want extra heat, I add more red pepper flakes or a dash of sriracha to the sauce. I’ve also swapped the honey for maple syrup when I wanted a slightly different sweetness — it worked beautifully. For a citrusy twist, I’ve added a splash of orange juice or a bit of orange zest to the sauce, and it gives the wings a nice zing.

Storage/Reheating

If there are any leftovers (which is rare in my house), I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the oven or use my air fryer until they’re warmed through and crispy again. I avoid using the microwave because it tends to make the wings soggy.

FAQs

What makes the wings crispy in the oven?

I find that patting the wings completely dry before coating them with flour is essential. Also, using a hot oven and a light brushing of oil helps them crisp up just like fried wings.

Can I make these wings ahead of time?

Yes, I’ve made them ahead before. I bake the wings and store them separately from the sauce. When I’m ready to serve, I reheat the wings and toss them in freshly warmed sauce for the best texture and flavor.

Is there a substitute for fresh ginger?

If I’m out of fresh ginger, I use about ¼ teaspoon of ground ginger. It’s not quite the same, but it still adds that warm, spicy note to the sauce.

Can I use frozen wings?

Yes, but I always make sure to thaw them completely and pat them dry before starting. Excess moisture will prevent them from crisping up properly in the oven.

Can I double the sauce?

Absolutely. I often double the sauce if I want extra to drizzle over rice or veggies. It’s that good!

Conclusion

These honey garlic chicken wings are a staple in my kitchen because they’re easy, crowd-pleasing, and incredibly flavorful. Whether I’m hosting friends or just making a fun dinner for the family, they always hit the spot. The crispy texture and sticky, garlicky sauce are what make them unforgettable — and dangerously addictive.