These Sweet Honey Garlic Chicken Wings hit the sweet spot literally. They’re sticky, garlicky, and just saucy enough to make you lick your fingers and go back for more. Whether it’s game night, a casual dinner, or a party platter, these wings always disappear fast.

The flavors are simple but bold: warm honey, rich soy, and a kick of garlic. You don’t need special equipment, and they come together with pantry basics you probably already have.

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What Makes This Sweet Honey Garlic Chicken Wings So Good

Perfect balance of flavors: Sweet honey, salty soy, and bright garlic create a sauce that’s addictive without being heavy.
Extra crispy texture: A light cornstarch dusting and high-heat roasting deliver a crisp bite under that glossy glaze.
Simple ingredients: Nothing fancy or hard to find just staples that work hard.
Versatile cooking methods: Oven, air fryer, or grill choose what suits you.
Great for sharing: Easy to scale and serve. Double the batch, and it still cooks beautifully.

What You’ll Need

2 to 2.5 pounds chicken wings, split into flats and drums
1 tablespoon baking powder (aluminum-free) or 2 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional, for color)
1 tablespoon neutral oil (canola or avocado)
4 tablespoons unsalted butter
1/2 cup honey
1/4 cup low-sodium soy sauce
4 to 6 cloves garlic, minced
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon toasted sesame oil (optional, for aroma)
1/2 to 1 teaspoon crushed red pepper flakes (optional, for heat)
1 tablespoon cornstarch + 1 tablespoon water (slurry, optional for thicker glaze)
Sesame seeds and sliced green onions, for garnish

Instructions

Prep the wings: Pat the chicken wings completely dry with paper towels.
The drier they are, the crispier they get.
Season: In a large bowl, toss the wings with baking powder or cornstarch, salt, pepper, paprika, and oil. Coat evenly but lightly no clumps.
Arrange for crisping: Place wings on a wire rack set over a foil-lined baking sheet. Leave space between pieces so air can circulate.
Roast: Bake at 425°F (220°C) for 40–45 minutes, flipping halfway.
Wings should be golden and crisp. For extra crunch, broil for 2–3 minutes at the end, watching closely.
Make the sauce: In a saucepan over medium heat, melt the butter. Add garlic and cook 30–60 seconds until fragrant, not browned.
Stir in honey, soy sauce, vinegar, sesame oil, and red pepper flakes.
Thicken (optional): If you want a stickier glaze, whisk cornstarch with water and stir into the sauce. Simmer 1–2 minutes until glossy and slightly thick.
Glaze the wings: Transfer hot wings to a large bowl. Pour over the sauce and toss until every piece is coated and shiny.
Finish and serve: Sprinkle with sesame seeds and green onions.
Serve immediately while crisp and sticky.

Keeping It Fresh

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The sauce will set a bit still delicious.
Reheating: Re-crisp in a 375°F (190°C) oven or air fryer for 6–10 minutes. Avoid the microwave if you want to keep the skin crisp.
Make-ahead: Bake the wings ahead, cool, and store.
Reheat and toss with freshly warmed sauce right before serving for best texture.
Freezing: Freeze cooked, un-sauced wings up to 2 months. Reheat from frozen at 400°F (205°C) until hot, then glaze.

Benefits of This Sweet Honey Garlic Chicken Wings

Flexible heat level: Keep it mild for kids or turn it up with red pepper flakes or a splash of hot sauce.
Budget-friendly: Wings and pantry staples keep costs low while still feeling special.
Crowd appeal: These flavors are familiar and comforting, perfect for mixed groups.
Meal prep friendly: Batch-bake wings and sauce on the weekend for easy snacks or quick dinners.
Works with different proteins: The sauce is great on tenders, thighs, or even tofu and cauliflower.

Common Mistakes to Avoid

Skipping the dry step: Moisture on the wings prevents crisping. Pat them really dry before seasoning.
Overcrowding the pan: Packed wings steam instead of crisp.
Use two trays if needed.
Burning the garlic: Garlic cooks fast. Keep the heat moderate and stir often so it stays fragrant, not bitter.
Adding sauce too early: Tossing wings in sauce before crisping makes them soggy. Cook first, glaze last.
Using regular soy without adjusting: Full-sodium soy can make the sauce too salty.
Use low-sodium or reduce the amount slightly.

Alternatives

Air fryer method: Cook wings at 380°F (193°C) for 18–22 minutes, shaking halfway, then 400°F (205°C) for 3–5 minutes. Toss with sauce.
Grill method: Grill over medium-high heat, turning often, 18–22 minutes until charred and cooked through. Brush with sauce in the last few minutes to caramelize.
Different sweeteners: Swap honey with maple syrup or brown sugar.
Honey gives the best stick, but maple adds great depth.
Gluten-free: Use tamari or coconut aminos instead of soy sauce and ensure your baking powder is gluten-free.
Spicy twist: Add sriracha, gochujang, or chili crisp to the sauce for a bolder kick.
Citrus note: A squeeze of fresh lime or orange zest at the end brightens the sauce.

FAQ

How do I know the wings are fully cooked?

The safest sign is an internal temperature of 165°F (74°C) at the thickest part. Visually, the juices should run clear and the skin should be golden and crisp.

Can I use frozen wings?

Yes, but thaw completely and pat dry before seasoning. Cooking from frozen will steam the wings and prevent them from crisping properly.

Why use baking powder on wings?

Baking powder raises the pH and helps draw out moisture, promoting browning and crunch.

Use aluminum-free to avoid any off taste. Cornstarch also works for a lighter coating.

Can I make the sauce ahead of time?

Absolutely. Store it in the fridge for up to a week.

Warm it gently on the stove before tossing with hot wings. If it thickens too much, loosen with a splash of water.

What if I don’t have a wire rack?

Bake directly on a parchment-lined sheet and flip more often. They won’t be quite as crisp, but broiling at the end helps a lot.

How spicy are these wings?

As written, they’re mild.

The heat only comes from optional red pepper flakes. Add more flakes, hot sauce, or chili paste if you want a kick.

Can I use boneless chicken?

Yes. Chicken thighs cut into chunks or strips work well.

Bake or air fry until cooked through and crisp, then toss in the sauce.

How can I keep the wings crispy after saucing?

Toss quickly and serve right away. If holding for a bit, keep them on a rack in a 200°F (95°C) oven. For extra insurance, reduce the sauce to a thicker glaze so it clings without sogging the skin.

Final Thoughts

Sweet Honey Garlic Chicken Wings check every box: easy, comforting, and reliably delicious.

The crispy skin and glossy glaze make them feel special without extra work. Keep this recipe in your back pocket for weeknights or gatherings, and tweak the heat, sweetness, or cooking method to fit your taste. Once you’ve made them, they’ll quickly become a go-to favorite.