Craving wings that hit the perfect balance of sweet, garlicky, and just a little sticky? These Sweet Honey Garlic Chicken Wings Recipe deliver every time. They’re simple enough for a weeknight and impressive enough for game day or a casual get-together.
The glaze cooks down to a glossy finish that clings to every bite. You’ll get crisp skin, tender meat, and a sauce that practically begs for a finger swipe. No deep-frying needed just a hot oven or air fryer and a few pantry staples.
Table of Contents
Why This Sweet Honey Garlic Chicken Wings Recipe Works
These wings work because they balance sweet, salty, and savory flavors with a clean finish.
A hot cook method gives you crisp skin without deep-frying. Cornstarch and baking powder help the skin dehydrate and brown beautifully. The sauce is fast and fuss-free, relying on fresh garlic, honey, and soy sauce for depth.
A quick toss at the end coats the wings in a shiny glaze that doesn’t slide off.
What You’ll Need
- 2 to 3 pounds chicken wings, split into flats and drumettes, tips removed
- 1 tablespoon baking powder (aluminum-free preferred)
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for color)
- 1 tablespoon neutral oil (avocado, canola, or grapeseed)
- 1/3 cup honey
- 3 tablespoons soy sauce (use low-sodium if you prefer)
- 3 to 4 garlic cloves, finely minced or grated
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil (optional, for aroma)
- 1/4 teaspoon red pepper flakes or a dash of hot sauce (optional, for heat)
- 1 teaspoon cornstarch + 1 tablespoon water (slurry, to thicken sauce as needed)
- Sesame seeds and sliced green onions (for garnish)
How to Make This Sweet Honey Garlic Chicken Wings Recipe
- Prep the wings. Pat the wings very dry with paper towels. The drier they are, the crispier they’ll get. If you have time, leave them uncovered in the fridge for 1 to 2 hours to dry the skin further.
- Season for crispiness. In a large bowl, toss wings with baking powder, cornstarch, salt, pepper, paprika, and the oil.
Coat evenly but avoid clumps.
- Choose your cooking method.
- Oven: Heat to 425°F (220°C). Place a wire rack over a foil-lined sheet pan. Arrange wings in a single layer.
Bake 20 minutes, flip, then bake another 20 to 25 minutes until deep golden and crisp.
- Air fryer: Heat to 390°F (200°C). Cook wings in a single layer for 18 to 22 minutes, shaking or flipping halfway. Work in batches so they crisp properly.
- Oven: Heat to 425°F (220°C). Place a wire rack over a foil-lined sheet pan. Arrange wings in a single layer.
- Make the sauce. While the wings cook, add honey, soy sauce, garlic, vinegar, sesame oil, and red pepper flakes to a small saucepan.
Bring to a gentle simmer over medium heat for 3 to 4 minutes. If you want it thicker, stir in the cornstarch slurry and simmer 30 to 60 seconds until glossy.
- Toss to glaze. Transfer hot wings to a clean bowl. Pour the sauce over and toss until every piece is coated.
If any sauce pools at the bottom, toss again for even coverage.
- Finish and serve. Sprinkle with sesame seeds and green onions. Serve immediately while the skin is still crisp and the glaze is sticky.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 375°F (190°C) in the oven or air fryer for 6 to 10 minutes until hot and re-crisped.
The microwave works in a pinch, but the skin won’t be as crisp. If the glaze thickens in the fridge, add a splash of water when reheating to loosen it.
Benefits of This Sweet Honey Garlic Chicken Wings Recipe
- Big flavor, simple steps: No deep fryer, no complicated technique just a hot cook and a quick sauce.
- Flexible heat level: Adjust the spice to fit your crowd, from kid-friendly to spicy.
- Great for gatherings: Scales easily and holds well on a warm platter.
- Pantry-friendly: Uses ingredients you likely have on hand: honey, soy sauce, garlic.
- Works in oven or air fryer: Choose what’s easiest for you.
Pitfalls to Watch Out For
- Skipping the dry step: Moisture is the enemy of crisp skin. Dry the wings well before seasoning.
- Overcrowding the pan: Wings need space for air to circulate.
Use a rack and don’t stack them.
- Undercooked sauce: If you don’t simmer it, the glaze can taste flat and runny. Give it a few minutes to reduce.
- Too much baking powder: Stick to the recipe. Too much can leave a soapy taste.
- Salty overload: If using regular soy sauce, don’t oversalt the wings.
Taste as you go.
Recipe Variations
- Extra Sticky: Add 1 to 2 tablespoons brown sugar to the sauce and reduce a bit longer.
- Ginger Twist: Add 1 tablespoon freshly grated ginger for a brighter, zesty finish.
- Spicy Honey Garlic: Stir in 1 to 2 teaspoons sriracha or gochujang for a deeper heat.
- Lemon Honey Garlic: Add 1 teaspoon lemon zest and 1 tablespoon lemon juice to lighten the sauce.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce and confirm your baking powder is gluten-free.
- Grill Finish: After baking, finish on a hot grill for 2 to 3 minutes per side for smoky char.
FAQ
Can I use frozen wings?
Yes, but thaw them fully and pat them very dry. Excess moisture will prevent crisping and dilute the seasoning.
Do I have to use a wire rack?
No, but a rack helps fat render and promotes air circulation. If you don’t have one, line the pan with foil and flip the wings halfway, then bake a few extra minutes to crisp the bottom.
How do I keep the glaze from burning?
Simmer the sauce gently, not at a rolling boil.
Honey burns fast. Remove from heat as soon as it thickens and toss with wings right before serving.
Can I make the sauce ahead?
Yes. Make it up to 3 days ahead and store in the fridge.
Warm it gently before tossing with hot wings and thin with a splash of water if needed.
What if I want them less sweet?
Cut the honey to 1/4 cup and add 1 to 2 extra teaspoons vinegar. You’ll still get a glossy glaze with a sharper, savory bite.
Bone-in versus boneless?
This recipe is designed for bone-in wings. For boneless, use bite-sized chicken thighs, coat and bake at 425°F (220°C) for 15 to 20 minutes, then toss in the sauce.
How do I scale this for a crowd?
Double or triple the recipe and use multiple pans.
Rotate racks halfway through baking. Keep finished wings warm at 200°F (95°C) and toss in the sauce just before serving.
Can I reduce the sodium?
Use low-sodium soy sauce, skip extra salt, and taste the sauce before adding more seasoning. A squeeze of lemon at the end can boost flavor without more salt.
Why use baking powder and cornstarch?
Baking powder raises the pH, helping the skin brown and crisp, while cornstarch draws moisture to the surface so it can evaporate.
Together, they build that crackly exterior.
What can I serve with these wings?
They’re great with jasmine rice, crunchy slaw, cucumber salad, or simple carrot and celery sticks with ranch. Anything fresh and crisp balances the sticky glaze.
Wrapping Up
Sweet Honey Garlic Chicken Wings are the kind of crowd-pleaser you can count on. They’re crispy outside, juicy inside, and coated in a shiny sauce that hits all the right notes.
With a short ingredient list and flexible methods, they fit any kitchen setup. Keep this recipe in your back pocket for busy weeknights, game days, or whenever you want something easy and wildly satisfying.
Sweet Honey Garlic Chicken Wings – Sticky, Savory, Crowd-Pleasing
Ingredients
Method
- Prep the wings. Pat the wings very dry with paper towels. The drier they are, the crispier they’ll get. If you have time, leave them uncovered in the fridge for 1 to 2 hours to dry the skin further.
- Season for crispiness. In a large bowl, toss wings with baking powder, cornstarch, salt, pepper, paprika, and the oil.Coat evenly but avoid clumps.
- Choose your cooking method. Oven: Heat to 425°F (220°C). Place a wire rack over a foil-lined sheet pan. Arrange wings in a single layer.Bake 20 minutes, flip, then bake another 20 to 25 minutes until deep golden and crisp.
- Air fryer: Heat to 390°F (200°C). Cook wings in a single layer for 18 to 22 minutes, shaking or flipping halfway. Work in batches so they crisp properly.
- Make the sauce. While the wings cook, add honey, soy sauce, garlic, vinegar, sesame oil, and red pepper flakes to a small saucepan.Bring to a gentle simmer over medium heat for 3 to 4 minutes. If you want it thicker, stir in the cornstarch slurry and simmer 30 to 60 seconds until glossy.
- Toss to glaze. Transfer hot wings to a clean bowl. Pour the sauce over and toss until every piece is coated.If any sauce pools at the bottom, toss again for even coverage.
- Finish and serve. Sprinkle with sesame seeds and green onions. Serve immediately while the skin is still crisp and the glaze is sticky.
